Belize Tortilla Recipe
Belize tortillas are a simple yet delicious flatbread that’s soft, tender, and perfect for wrapping or serving alongside stews and other dishes. Made with just a few basic ingredients like flour, salt, water, and oil, these tortillas are easy to prepare and can be customized with different flavors and fillings. Whether you're serving them with grilled meats, beans, or as a snack, Belize tortillas will quickly become a household favorite.
Equipment
- Large mixing bowl
- Rolling Pin
- Skillet or griddle (preferably cast iron)
- Damp cloth or paper towel
- Measuring spoons and cups
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil or coconut oil
- 3/4 cup warm water more if needed
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour and salt. Stir them together to distribute the salt evenly.
- Add Oil: Add the oil into the flour mixture and rub it between your fingers until the mixture resembles coarse crumbs.
- Add Water: Gradually add warm water to the dry ingredients, stirring as you go. Once it begins to form a dough, knead it with your hands until it becomes smooth and elastic. This should take about 5-7 minutes.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 10 minutes. This will make it easier to roll out.
- Divide and Roll: After resting, divide the dough into 8-10 equal portions. Roll each piece into a ball and use a rolling pin to flatten each into a round tortilla, about 1/8 inch thick.
- Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat. Place one tortilla on the hot skillet and cook for 1-2 minutes on each side, until golden brown spots appear. Repeat with the remaining dough balls.
- Serve: Serve the tortillas warm with your favorite fillings or alongside a savory stew.
Notes
If you prefer a richer flavor, substitute vegetable oil with coconut oil.
For a healthier version, you can use whole wheat flour instead of all-purpose flour.
Don’t overcook the tortillas; you want them soft with golden spots, not crispy.
