Flour Tortillas
Soft flatbread from your pack, cooked at camp. Mix cold, rest five minutes, fry until puffy.
- calories
- 240
- weight
- 2.5 oz
- cal / oz
- 96
- protein
- 5 g
- serves
- 1, scales
- prep
- 10 min
- cook
- 5 min
- total time
- 15 min
- water
- 60 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Lunch
- Dinner
- Canister stove
- Grill grate
- Car camping
- Backpacking
- Basecamp
- Vegan
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| All purpose flour | 1/2 cup | |
|---|---|---|
| Baking powder | 1/4 tsp | |
| Salt | 1/4 tsp | |
| Oil | 1 tbsp | olive or vegetable oil |
| Water | 4 tbsp |
Method
- At camp, pour the dry ingredients into a bowl, add water and oil, and mix until a shaggy dough forms.
- Knead the dough for 2 minutes until smooth. Let it rest for 5 minutes.
- Divide the dough in half and flatten each piece as thin as you can on a plate or flat surface.
- Heat your skillet or grill-grate until a drop of water sizzles on contact. Cook each tortilla 1–2 minutes per side until lightly browned.
Flour tortillas are practical trail bread. The dough comes together in minutes, cooks in minutes, and carries almost no weight—just dry ingredients and oil. They’re lighter than bread or flatbreads, and more versatile than either for wraps and sides.
The key is using oil instead of butter for shelf stability in warm conditions. The taste is identical. The five-minute rest is worth the time: it lets the flour hydrate and the gluten relax, so the tortillas won’t tear when you roll them. Make them fresh at camp for lunch and dinner wraps, or cook a few before breakfast to have wraps ready when you want them.
Packing
Mix all dry ingredients into a single-serve zip-lock bag before your trip. Carry oil in a small dropper bottle kept separate to avoid greasing the flour bag.
Variations
- Add dried herbs like oregano or cilantro to the dry mix for flavor.
- Make them thicker for sturdier wraps, or paper-thin for a crêpe texture.
- Prepare the dough the night before and cook fresh when you want them.
https://www.jocooks.com/recipes/flour-tortillas