Flour Tortillas Sun Dried Tomato Red Bell Pepper Garlic
Elevate your homemade tortilla game with these irresistible Flour Tortillas infused with Sun-Dried Tomato, Roasted Red Bell Pepper, and Garlic. This recipe transforms traditional tortillas into a flavor-packed masterpiece, blending the smoky sweetness of roasted red bell peppers, the tangy richness of sun-dried tomatoes, and the savory warmth of fresh garlic. With a soft and pliable texture, these tortillas are perfect for tacos, wraps, or even as standalone snacks. Easy to make in under an hour, this recipe combines simple ingredients like all-purpose flour and warm water with vibrant Mediterranean-inspired add-ins for a unique twist. Whether served fresh off the skillet or stored for later, these tortillas promise to become a new favorite in your kitchen. Perfect for taco nights, picnics, or creative recipes, these flavorful tortillas are as versatile as they are delicious!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 0.3333333333333333 cup Vegetable oil or melted butter
- 1 cup Warm water
- 0.25 cup Sun-dried tomatoes (in oil, drained and finely chopped)
- 0.3333333333333333 cup Roasted red bell pepper (finely chopped)
- 2 cloves Garlic (minced)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder.
Add the vegetable oil (or melted butter) to the dry ingredients and use your hands or a pastry cutter to mix until the mixture resembles coarse crumbs.
Slowly pour the warm water into the bowl while stirring with a fork or your hands until the dough comes together and forms a rough ball.
Transfer the dough onto a clean, floured surface and knead it for about 5 minutes until it's smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
While the dough is resting, prepare the filling ingredients: finely chop the sun-dried tomatoes and roasted red bell pepper, and mince the garlic.
After the dough has rested, knead in the sun-dried tomatoes, roasted red bell pepper, and minced garlic until evenly distributed throughout the dough.
Divide the dough into 8 equal portions and roll each portion into a ball. Cover the dough balls with the towel to prevent them from drying out.
Preheat a large non-stick skillet or griddle over medium heat.
Working with one dough ball at a time, roll it out on a floured surface into a thin, round tortilla approximately 8 inches in diameter.
Place the rolled-out tortilla onto the preheated skillet and cook for about 1-2 minutes on each side, or until bubbles form and light golden-brown spots appear.
Remove the cooked tortilla from the skillet and wrap it in a clean kitchen towel to keep it warm. Repeat with the remaining dough balls.
Serve the tortillas warm or let them cool and store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 301.2 g | 110% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 9.6 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
