Classic Banana Bread
1 hr 15 min
Perfect way to use up those overripe bananas sitting on your counter. Moist, tender, and ridiculously easy — just one bowl and no mixer needed.
breadbakingbreakfast
Homemade tortillas with barley flour — so much better than store-bought, and dead simple to make. Great for taco night.
Instructions
- 1
Put the wheat flour, barley flour, baking powder, salt, water, and oil into a bowl and mix until you get a smooth, pliable dough. Don't let it get too stiff.
- 2
Cover the bowl with a kitchen towel and plastic wrap, then let the dough rest on the counter for 20 minutes.
- 3
Divide the dough into 12 equal pieces. Shape them into balls and press them slightly flat, then let them rest another 10 minutes under a kitchen towel with plastic wrap on top.
- 4
Roll each ball out into a round flatbread about as thick as a pancake — aim for roughly the size of your frying pan.
- 5
Cook the tortillas in a dry pan over medium-high heat. Once you see them puffing up with bubbles, flip them and cook the other side.
Per average serving
76
Calories
kcal
2.1
Protein
g
15.8
Carbs
g
0.2
Fat
g
0.6g
Fiber
0.1g
Sugar
81mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
76
Calories
kcal
2.1
Protein
g
15.8
Carbs
g
0.2
Fat
g
0.6g
Fiber
0.1g
Sugar
81mg
Sodium
Tips from the kitchen
- The dough should feel soft and a little tacky, not stiff. If it feels like playdough, add a splash more water. Barley flour absorbs differently than wheat, so the texture can surprise you the first time.
- Both resting periods matter. The first 20 minutes lets the flour hydrate fully. The second 10 minutes after shaping into balls relaxes the gluten so the dough rolls out without springing back at you.
- Roll them out one at a time and cook as you go. By the time one is in the pan, roll the next. Stacking raw rolled tortillas makes them stick together.
- The pan should be hot enough that the first side takes about 60 to 90 seconds. When you see bubbles puffing up across the surface, that's your cue to flip. The second side goes faster, usually 30 to 45 seconds.
- Stack the cooked tortillas under a clean kitchen towel as you finish them. The steam keeps them soft and pliable. Left uncovered, they go stiff fast.
Ways to vary it
- You can swap the barley flour for spelt or rye if that's what you have. Rye will make the dough a bit denser and slightly more bitter, so start with 100g rye and 200g wheat if you're unsure.
- For a more neutral flavour, use all wheat flour. The tortillas will be softer and more like a standard flour tortilla. The barley adds a mild nuttiness that's worth keeping if you can.
- A pinch of cumin or smoked paprika mixed into the dry ingredients works well if you're making these specifically for tacos and want a bit more flavour in the wrap itself.
Storage & leftovers
Keep leftover tortillas in an airtight bag or container in the fridge for up to 4 days. They freeze well too, just stack them with a small piece of baking paper between each one so they don't weld together. Reheat in a dry pan for 30 seconds per side, or wrap a few in a damp paper towel and microwave for about 30 seconds.
What to serve with it
These are built for tacos, so pulled pork, spiced black beans, or fish with a quick slaw are all good calls. A simple salsa and some sour cream on the side and you're set.
UC
By Untrained ChefPublished 7 July 2026
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