Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Tortillas (dipping bread, flat bread)

Posted by Bee & John on January 20, 2012 at 2:05 AM

After my success with the crumpets, I was wondering if the  bread mixture was runnier... would I be able to cook in a frypan and get a flat bread to use for sandwiches - the answer by the way, is NO.

So off I went searching for recipes.  I found this one at allrecipes.com and thought I'd give it a whirl.  Oh My Goodness - I am NEVER buying our wraps for Yiros or dipping bread EVERY AGAIN!  They could not be easier to make, nor could they be more wonderful to eat!  

Reading all the suggestions for the different versions of tortillas I learnt some important lessons


  1. keep your cooked tortillas wrapped in a clean, teatowel.  That way it will absorb extra moisture while allowing the bread to be contained in a moist environment while cooling.
  2. when COMPLETELY COLD, wrap in a plastic bag to keep fresh
  3. do not have your heat super high.  medium/low was fine on my stove, although the element is a rather large one and the frypan a very good, heavy based one.
  4. Really super super thin dough will cook up with the bubbles you see below, and even split a little so you can put stuff inside (if you are careful pulling it apart)
  5. quite thin dough will stay a little thick and is a little softer/moister - while still flexible.
  6. These were still lovely the next day, cold or warmed up a little in the microwave.
  7. John thought that the cooked torillas would also be nice brushed with oil, sprinkied with some herbs and/or a little salt and then put in the oven to crisp up
  8. I wondered what they would be like with a little polenta in the dough!  Or... mince some fresh corn and then add that?
  9. As there are recipes in the Thermomix cookbooks with up to 600g of flour in them, I would be confident that you could double this recipe.
  • This is such a special idea (from John, hubby boy) that it deserves a point all of it's own!  He suggested a sweeter tortilla - and then serve it with bowls of chopped strawberries and/or other berries, cream or yogurt, choc and/or strawberry sauce etc - so you can make yourself a desert yiros!!  YUM


300g of bakers flour
70g of cold butter, cubed
2 teaspoons of baking powder
1 teaspoon of salt
220-240g of boiling water.  (as in just boiled, you don't need to have it boiling as it is poured in)


add flour, butter, baking powder and salt in TM bowl.  Mix on spead 5 for 10 seconds

set the speed dial to 5 and start pouring in the hot water.  Stop when the dough forms a ball.

Knead on interval speed for 1 minute

keep warm dough covered for 10 minutes - I put mine in a container with a lid, not too big so it doesn't dry out.

Divide into small balls the size of golf balls (I divided my dough into 8 which meant they were a touch bigger than golf balls they made tortillas that were about 25cm-ish in diamater for the thin thin ones, about 20cm-ish for the thicker ones)

Heat a cast iron grill or heavy skillet on medium heat.

Roll out one of the balls as THIN, THIN THIN as you can go - don't worry if it shrinks back a bit.  Put on the hot surface.  When it bubbles up (or in the case of slightly thicker tortillas - starting to brown on the bottom) turn it over for another little while.  The cooking time for the first turnover, fortuitiously lasts as long as it takes to roll out another ball of dough.

2 photos following.  One, just before turning it over, the second, just AFTER turning it over


Categories: Breads, My own Recipes