Skip to content
Menu
Homemade Flatbread Doughs: Flour Tortillas, Corn Tortillas, Pita, Naan, Lumpia & Wonton Wrappers
Bakery

Homemade Flatbread Doughs: Flour Tortillas, Corn Tortillas, Pita, Naan, Lumpia & Wonton Wrappers

3 hServes 12Nutri-Score C€
from @2days.delights1 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • bread flour (for the flour tortillas)Grains480 g
  • salt (for the flour tortillas)Spices9 g
  • baking powder (for the flour tortillas)Pantry8 g
  • hot water (for the flour tortillas)Other400 ml
  • unsalted butter (melted, for the flour tortillas)Dairy60 g
  • masa harina (for the corn tortillas)Grains240 g
  • warm water (for the corn tortillas)Other300 ml
  • salt (for the corn tortillas)Spices1.5 g
  • active dry yeast (for the pita bread)Pantry7 g
  • sugar (for the pita bread)Pantry4 g
  • warm water (at 38 °C, for the pita bread)Other180 ml
  • all-purpose flour (for the pita bread)Grains240 g
  • salt (for the pita bread)Spices6 g
  • olive oil (for the pita bread)Pantry15 ml
  • all-purpose flour (for the naan)Grains240 g
  • sugar (for the naan)Pantry8 g
  • yeast (for the naan)Pantry3 g
  • salt (for the naan)Spices3 g
  • warm water (for the naan)Other180 ml
  • plain yogurt (for the naan)Dairy30 g
  • olive oil or melted butter (for the naan)Pantry30 ml
  • melted butter or garlic butter (for brushing the naan)Dairy30 g
  • chopped cilantro (chopped, for the naan)Produce10 g
  • all-purpose flour (for the lumpia wrappers)Grains150 g
  • tapioca starch (for the lumpia wrappers)Pantry10 g
  • salt (for the lumpia wrappers)Spices1.5 g
  • corn oil (optional, for the lumpia wrappers)Pantry5 g
  • water (for the lumpia wrappers)Other160 ml
  • plain flour (for the wonton wrappers)Grains100 g
  • water (for the wonton wrappers)Other50 ml
  • cornstarch (for dusting the wonton wrappers)Pantry30 g

per serving

Nutrition

527kcal

Carbs
98 g
Proteins
14 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Rolling pin
  • Pastry brush
  • Whisk
  • Kitchen scale

step by step

Method

  1. Make the flour tortilla dough

    • Mix the bread flour, baking powder and salt.
    • Add the hot water and melted butter, then knead into a smooth dough.
    • If the dough is sticky, add flour a little at a time.
    Step 1

  2. Shape and cook the flour tortillas

    • Divide the dough into 12 balls, flatten slightly, flour both sides and cover.
    • Roll each ball into a 20 cm circle.
    • Cook in a dry pan over medium-high heat, 1 min per side, until golden spots appear.
    • Keep warm under a towel.
    Step 2

  3. Make the corn tortilla dough

    • Mix the masa harina and salt.
    • Add the warm water gradually until the dough feels like soft playdough.
    Step 3

  4. Shape and cook the corn tortillas

    • Divide into 10–12 balls and keep covered.
    • 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.
    Step 4

  5. Activate the yeast for the pita

    • Combine the active dry yeast, sugar and warm water.
    • Let stand until foamy.
    Step 5

  6. Knead and rise the pita dough

    • Mix the all-purpose flour and salt, then add the yeast mixture and olive oil.
    • Knead until smooth.
    • Let rise.
    Step 6

  7. Shape and cook the pita

    • Divide into 6–8 balls and roll into 6 mm circles.
    • Cook in a hot skillet, 1–2 min per side, until puffed.
    • Wrap to keep soft.
    Step 7

  8. Make the naan dough

    • Mix the dry ingredients.
    • Add the warm water, yogurt and oil, then knead until smooth.
    • Let rise.
    Step 8

  9. Shape and cook the naan

    • Divide into 6–8 pieces and roll into 6 mm ovals.
    • Cook in a hot skillet, 1–2 min on the first side and 30–60 sec on the second.
    • Brush with butter and cilantro while hot.
    Step 9

  10. Make the lumpia wrapper batter

    • Whisk the all-purpose flour, tapioca starch, salt, corn oil and water until smooth and lump-free.
    Step 10

  11. Cook the lumpia wrappers

    • Heat a nonstick pan over medium-low heat.
    • Brush a thin, even layer of batter onto the pan.
    • Let it set, then flip and cook the other side for a few seconds.
    • Remove and repeat with the remaining batter, keeping the wrappers covered with a towel or lid.
    Step 11

  12. Make the wonton wrapper dough

    • Mix the plain flour and water with chopsticks until crumbly, then knead by hand until smooth.
    • Cover and let rest.
    Step 12

  13. Roll and cut the wonton wrappers

    • Divide the dough in half and roll each piece thin, dusting with cornstarch and flipping to prevent sticking.
    • Fold the dough like a letter, then cut into circles or squares.
    • Unfold, stack and trim if needed.
    • Coat both sides of each wrapper with cornstarch and lay them out individually to prevent sticking.
    Step 13
Get Mezze