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Sundried Tomato and Garlic Tortilla

I wanted to make this tortilla at home because I do not like the store bought ones. Somehow they smell weird, I don’t know if its only me, but I definitely don’t want to eat them. We love mexican food, and I often try to make burritos at home. The recipe will follow in the next post. Since tortilla are very important for making burritos, I’ll start with it. Home made tortillas are not as thin as the store bought, but they do taste very good. You could play with the spices, and add whatever you like. There are so many ingredients you could use – spinach, tomato, whole wheat flour, garlic, basil, cumin, cayenne, cilantro etc. Just chose what you like, and make soft, warm tortillas at home. Here I chose sun dried tomatoes, garlic and chilli powder. It turned out very nice, and tasted great as a burrito. This can also be made and frozen, and used as a wrap anytime you wish.

You could also use the same ingredients, substitute wheat flour for AP flour and make an Indian ‘Roti’ or ‘Parantha’.

Note: While using sun dried tomatoes, that are not preserved in oil, soak them in hot water for 15-20 mins, to reconstitute them. Then you may use them for your favorite dip or tortillas like I used here.

Servings : 9-10


All Purpose flour(Unbleached) – 3 cups
Salt – 1 tsp
Baking powder – 2 teaspoons
Oil – 3 tbsp
Water – 1 1/4 cups or more if needed
Sun dried tomato halves – 6-8
Garlic powder – 1/2 tsp Or Garlic – 2 cloves
Chili/Ceyyane powder – 1-2 tsp


  • Soak the sun-dried tomatoes in 1/2 cup of hot water for 20 mins. After 20 mins put the tomatoes and garlic in a blender and blend until smooth.
  • In a large bowl, stir together the flour, salt, chili powder and baking powder.
  • With your hands, gradually work in the oil or shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes. Rest the dough for 30 mins to 1 hr.
  • Form the dough into balls.
  • Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick or as thin as you can.
  • Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
  • Remove from the skillet and keep warm in cloth towel.

You might also like:

Burrito (Veggie) – with Mexicali rice and Beans

Mixed Vegetable Chutney (Dip)

Chalupa (Veggie) – Taco Bell Style!!

Cauliflower Tacos with Orange-Strawberry salsa & Baja Sauce

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