Tortillas are quick and easy to make, taste so much fresher than store-bought and are much more healthy, so it stands to reason that whenever you can, you’ve got to make your own tortillas.
Just as easy to make on a campfire using a skillet and if you roll enough out in advance you can do a few at a time on a large metal hotplate over coals if you like.
If time is a real issue, then store-bought has to be considered but fresh tortillas keep for about a week in an airtight container in the fridge or cooler box so make them in bulk and heat them up during the rest of the week.
They are so versatile too. You can have them as a breakfast burrito with sausages and eggs. For lunch, burritos with meat, fish, seafood and stir-fried vegetables are a fantastic meal to prepare when in the great outdoors and for pudding you can even make sweet burritos with caramelized fruit of your choice, chocolate sauce, caramel or cream. There is so much choice but first you’ve got to start with the perfect tortilla!
There’s lots of advice out there and the biggest difference in opinion is what fat to use for your tortilla, Some say vegetable oil, others melted butter, olive oil, lard, bacon fat or even shortening. Whatever you use, it will affect the tortilla you make. Others recommend adding baking powder to give a little lighter texture but its hard to tell the difference sometime. Why not experiment until you find the recipe you like the most.
When you get done with this recipe, be sure to check these recipes out.
Greek Pita (Flatbread) Cast Iron Camping Recipe
- 3 cups al- purpose flour
- 3 tbsp fat of your choice
- 1½ tsp salt
- 1 tsp baking powder (Optional)
- 1 cup warm water (Approximately)
- Mix all the dried ingredients together.
- Slowly add the water until a wet dough is formed. You might need more or less water. Knead for a minute or two.
- Cover and leave to rest for at least half an hour. You could even leave it overnight in a fridge or cooler box.
- Knead again for a couple of minutes.
- Form into smooth, golf-sized balls.
- Roll out to thin circles about 5 to 6 inch in diameter.
- Cook in a cast iorn skillet oven hot coals. They should cook in about 2 minutes- a minute each side and have little bubbles of brown spots. Press them down to help them cook all the way through.
- Keep them wrapped in foil while the others are cooking.