Tortillas, Pita, Flatbread, Wonton

• servings: one portion
• total time: 3 hours 3 minutes

Directions

In a large bowl, whisk together the flour, baking powder and salt.

Add the water and butter and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed.

Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.

Divided the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.

Heat a large nonstick sauté pan over medium-high heat.

Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.

Corn Tortilla

Ingredients:

2 cups masa harina (corn flour for tortillas, e.g. Maseca)

1 ¼ cups warm water (approximate)

¼ teaspoon salt

Instructions:

In a bowl, combine masa harina and salt. Slowly add warm water while mixing with your hand until a soft, pliable dough forms. If it’s too dry, add a tablespoon of water at a time. The dough should feel like soft playdough — not sticky, not crumbly.

Divide into 10–12 equal balls. Cover with a damp cloth to keep them from drying out.

Use a tortilla press lined with plastic wrap or parchment paper, or flatten each ball with a rolling pin between two sheets of plastic.

Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 40–60 seconds per side — it should lightly puff and get light brown spots.

Stack cooked tortillas and wrap them in a clean kitchen towel to keep them soft and warm until serving.

Pita Bread

Ingredients:

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon sugar

3/4 cup warm water (around 100°F / 38°C)

2 cups all-purpose flour (plus extra for dusting)

1 teaspoon salt

1 tablespoon olive oil

Instructions:

In a small bowl, mix the warm water, yeast, and sugar. Let it sit for about 5–10 minutes until it becomes frothy.

In a large bowl, combine flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms, then knead for about 5–7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a cloth or plastic wrap, and let it rise until doubled — about 1 hour.

Punch down the dough and divide it into 6–8 pieces. Roll each into a ball, then flatten into circles about 1/4 inch thick.

Heat a heavy skillet or cast iron pan over medium-high heat. Place one pita into the hot pan. Cook for about 1–2 minutes until bubbles form, then flip and cook another 1–2 minutes.

Wrap cooked pitas in a clean kitchen towel to keep them soft.

Naan Flatbread

Ingredients:

2 cups all-purpose flour (plus extra for dusting)

2 teaspoons sugar

1 teaspoon instant yeast or active dry yeast

1/2 teaspoon salt

3/4 cup warm water

2 tablespoons plain yogurt

2 tablespoons olive oil or melted butter

Optional (for brushing):

Melted butter or garlic butter

Chopped fresh cilantro

Instructions:

In a large bowl, whisk together flour, sugar, yeast, and salt. Add warm water, yogurt, and olive oil. Stir to form a rough dough.

Knead the dough on a floured surface for 5–7 minutes until smooth and soft. (If sticky, add a little flour. If too dry, add a splash of water.)

Place dough in a greased bowl, cover with a towel, and let it rise until doubled — about 1 hour.

Punch down the dough and divide into 6–8 pieces. Roll each piece into an oval or tear-drop shape about 1/4 inch thick.

Heat a cast iron skillet or heavy pan over high heat until very hot. Cook each naan for about 1–2 minutes on the first side (bubbles will form), then flip and cook another 30–60 seconds.

Immediately brush the hot naan with melted butter or garlic butter. Sprinkle with herbs if you like.

Ways to use:

Classic Dipper

Serve warm with hummus, tzatziki, or baba ganoush.

Perfect for scooping up Indian curries like butter chicken or tikka masala.

Wraps & Sandwiches

Use naan as a soft wrap for gyros, shawarma, or falafel.

Make a quick chicken Caesar naan wrap or fill with roasted veggies and cheese.

Naan Pizza

Top with tomato sauce, cheese, and your favorite toppings.

Wonton Wrappers

Ingredients:

2 cups (250g) all-purpose flour, plus extra for dusting

1/2 teaspoon salt

1 large egg

1/3 to 1/2 cup water (start with 1/3 cup, add more if needed)

Cornstarch or extra flour for dusting

Instructions:

In a large bowl, mix the flour and salt.

Make a well in the center, add the beaten egg, and start mixing with a fork or chopsticks. Gradually add water while mixing until a shaggy dough forms.

Transfer the dough to a lightly floured surface. Knead for about 5–8 minutes until smooth and elastic. If it’s too dry, add a teaspoon of water at a time. If sticky, dust with a bit more flour.

Wrap in plastic wrap or cover with a damp cloth. Let it rest for at least 30 minutes — this relaxes the gluten and makes rolling easier.

Divide the dough into 4 portions. Keep the pieces you’re not using covered to prevent drying. On a lightly floured surface, roll one portion out as thin as possible (about 1/16 inch or thinner). Cut into squares about 3½ inches (9 cm) each. Dust each wrapper lightly with cornstarch or flour to prevent sticking.

Use immediately for making wontons. Or stack with parchment or dusted cornstarch between each wrapper, wrap tightly in plastic wrap, and store in the fridge for up to 2 days or freeze for longer storage.