Sailing the Bakery
Traveling with few plans, baking with few recipes
Tortillas...for Tacos Every Night!

Tortillas...for Tacos Every Night!


I joke that every night is taco night of some sort, but it’s not too far from reality. Maybe it’s my Lebanese upbringing of wrapping everything we eat in flatbread, but I am a firm believer that any meal can be made into a taco, and that tacos make everything better. Even lasagna is in a way, a taco of meat/cheese/veggies, all wrapped up in a pasta shell. I often make salads, grains, veggies, and sometimes meat and wrap it all up in a tortilla. It works for taco lovers like me, but it also works for boat life as you can hold your meal without having a plate and fork to fumble around or go crashing across the cockpit when in rough seas.

This recipe is easy and adaptable depending on what flour you want to use. The main ratio is 2 cups of flour to 1/4 cup oil of some sort. Add water to get the right consistency and that’s it. It’s so simple!

Before flipping…look at those bubbles!

Before flipping…look at those bubbles!



(makes about 10-12 tortillas depending on size)

3 cups flour (You can use a mix of flours, I like whole wheat and bread flour)
1 Tablespoon sugar (optional)
1 teaspoon baking powder
1/4 cup melted butter or oil - I love butter
1/3 cup water plus more if needed


Combine ingredients in a bowl and gently knead it until soft and combined. Form 2 inch diameter balls of dough and cover with a towel. Let sit for 30-90 minutes. The longer you let them rest the more gluten will develop and they’ll be easier to roll out. When ready to make, heat skillet (I use a cast iron skillet that takes a bit to heat up) and use a rolling pin to roll out tortillas so they’re pretty thin but not too thin so that it’s too delicate to handle. I roll them on a silicone baking sheet so I don’t have to use flour, but you may have to use a bit of flour so they don’t stick to your counter top. Place tortilla in lightly greased pan and let fry 30 seconds to 1.5 minutes on each side, depending on the heat. You want a higher heat so the tortilla cooks quickly, but not too high of a heat so that it burns easily. Flip and repeat for the other side. Eat them before someone else does! In our family we have a saying “eat or have it be eaten." This is especially true for these!