Try this yummy beetroot wrap recipes for a healthy and fun pink tortillas.
Do-it-yourself, always!
Why buy bread when you can make it? That has been the motto of the 2020 Covid-19 quarantine. Last spring, I experimented with so many yeasted breads, but I always came back to tortillas. Why? Because they’re easy! Tortillas are an excellent way to get started with DIY bread making, and they are lovely, especially when they’re fresh.
Great for kids
I added this recipe to the “great for kids” category because the fuchsia colour is fun and eye-catching. They would be great for a birthday party or even Valentine’s Day celebration. Imagine cutting these into heart shapes? And if you have a picky eater, this might be an easy way to sneak in some root vegetables.
I make my tortillas in the food processor, so you’ll need one to make this recipe. I use a food processor to grind up the raw beet, which minimizes preparation time. Just don’t over-process, or your flour will end up too stiff. To prepare this recipe, add the ingredients to a processor, roll out the dough, and throw it on a griddle. I also recommend a cast-iron skillet or griddle, but a regular pan works too
If you like this recipe, try my Easy Homemade Spinach Tortillas too!
Easy Beet Tortillas
Equipment
- Food processor
Ingredients
- 1.5 cups all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 2 beets peeled and chopped in four
- 2 tbsp olive oil
- 1/4-1/2 cup water
- Extra flour for dusting
Instructions
- Add beets to a food processor and pulse until finely ground. Add flour, salt, baking powder and process until all ingredients are incorporated. Slowly pour in olive oil, followed by water, a little at a time, until it forms a ball. The amount of water you need depends on your environment. If the dough gets very sticky and doesn't turn into a ball, remove it from the processor and add a little extra flour. Avoid overprocessing because it will make the dough too tough.
- Turn dough onto a generously floured work surface. Let rest for 10 minutes.
- Divide dough into eight equal parts. Roll each piece into a thin six-inch circle. Your shapes may not be perfect, but that’s okay. You can trim edges to get a more even circle and use the trimmings to make a smaller tortilla at the very end.
- In a non-stick skillet or cast-iron griddle, cook tortillas over medium heat until lightly browned, about 1 minute on each side.
