03/03/2026
Six homemade essentials from soft breads to warm tortillas to delicate wrappers all fresh flexible and ready for any filling.
🌯 Flour Tortillas Recipe 🌯
- 4 cups (480g) bread flour
- 1½ tsp (9g) salt
- 2 tsp (8g) baking powder
- 1⅔ cups (400ml) hot water
- ¼ cup (60g) unsalted butter, melted
Instructions:
1. Mix flour, baking powder, and salt. Add water and butter; knead into a smooth dough. If sticky, add flour 1 tbsp at a time.
2. Divide into 12 balls, flatten slightly, flour both sides, and cover.
3. Roll each into an 8-inch (20cm) circle. Cook in a dry pan over medium-high heat: 1 min per side until golden spots appear. Keep warm under a towel.
🌽🌮 Corn Tortillas Recipe 🌽🌮
- 2 cups (240g) masa harina
- 1¼ cups (300ml) warm water
- ¼ tsp (1.5g) salt
Instructions:
1. Mix masa and salt. Add water gradually until dough feels like soft playdough.
2. Divide into 10–12 balls, keep covered.
3. Press or roll into thin rounds. Cook on a dry skillet over medium-high heat: 40–60 sec per side. Stack and wrap to keep warm.
🥙🥙 Pita Bread Recipe 🥙🥙
- 2¼ tsp (1 packet / 7g) active dry yeast
- 1 tsp (4g) sugar
- ¾ cup (180ml) warm water (100°F / 38°C)
- 2 cups (240g) all-purpose flour
- 1 tsp (6g) salt
- 1 tbsp (15ml) olive oil
Instructions:
1. Activate yeast with warm water and sugar (5–10 min).
2. Mix flour and salt, add yeast mixture and oil. Knead 5–7 min until smooth.
3. Let rise 1 hour. Divide into 6–8 balls, roll into ¼-inch (6mm) circles.
4. Cook in hot skillet: 1–2 min per side until puffed. Wrap to keep soft.
🫓🫓 Naan Flatbread Recipe 🫓🫓
- 2 cups (240g) all-purpose flour
- 2 tsp (8g) sugar
- 1 tsp (3g) yeast
- ½ tsp (3g) salt
- ¾ cup (180ml) warm water
- 2 tbsp (30g) plain yogurt
- 2 tbsp (30ml) olive oil or melted butter
Optional:
- Melted butter or garlic butter
- Chopped cilantro
Instructions:
1. Mix dry ingredients. Add water, yogurt, and oil. Knead 5–7 min until smooth.
2. Let rise 1 hour. Divide into 6–8 pieces, roll into ¼-inch (6mm) ovals.
3. Cook in hot skillet: 1–2 min first side, 30–60 sec second side.
4. Brush with butter and herbs while hot.
🪺 Eggroll / Lumpia Wrappers 🪺
- 1¼ cups all-purpose flour (150g)
- 1 tbsp tapioca starch (10g)
- ¼ tsp salt
- 1 tsp corn oil (5g), optional
- ⅔ cup water (160g)
Instructions:
1. Whisk all ingredients until smooth and lump-free.
2. Heat a nonstick pan over medium-low heat.
3. Brush a thin, even layer of batter onto the pan.
4. Let it set for about 1 minute, then flip and cook the other side for a few seconds.
5. Remove and repeat with remaining batter.
6. Keep cooked wrappers covered with a towel or lid to stay soft and prevent drying.
🥟🥟 Wonton Wrappers 🥟🥟
• 3/4 cups plain flour (100g)
• 50ml water
• Cornstarch (or flour, for dusting)
Instructions:
1. Mix flour and water with chopsticks until crumbly, then knead by hand until smooth.
2. Cover and let rest for 20 minutes.
3. Divide dough in half. Roll each piece thin, dusting with starch and flipping to prevent sticking.
4. Fold dough like a letter, then cut into circles or squares. Unfold, stack, and trim if needed.
5. Coat both sides of each wrapper with starch. Lay out individually to prevent sticking.
