The Tortilla

It’s a specialty dish passed on for many generations in a remote african village somewhere off the coast of Lake Malawi. It’s exact recipe is no longer known, it’s never been written down; only by spoken word has the recipe survived. If you are reading this blog then you will be privy to information many generations old from people who have been so fortunate as to have enjoyed such an exquisite dish all their lives. Please do not copy or replicate this recipe in any way, however, feel free to share this amazing explosion of flavor with your friends and family so that the legend of the Malawian Tortilla should live on forever.

flour, salt, oil, water…that’s it!


Flour – a lot

salt – a dash

vegetable oil – some

water – about the same as the oil


Mix together the flour and salt. Create a well in the center of the mixture and pour in the oil and water. Mix together until you have a doughy consistency. If dough is sticky, add more flour. If dough is too tough and dry, add more oil.

flour + salt

flour, salt, oil and water all together now.

mix until doughy

Rip off pieces of the dough and form into about 2″ balls. Heat frying pan with a small amount of oil. Add one ball at a time to the pan. Push down on the ball with a firm spatula, flipping regularly, until the ball is flattened into a thickness desired for your tortilla. Remove from heat when each side has browned slightly. Repeat until you’re out of dough.

2" ball in frying pan with oil

squish it 'till it's flat

Ok well you’ve made the Malawian Tortilla and you may or may not have already realized this but, it’s not really a Malawian native dish. I did however learn how to make them whilst in Malawi but it was from another volunteer. An american at that. That does not change the fact that these tortillas are quite delicious and I encourage you to try them the next time you feel the need to have a mexican food night with your friends and family.

adjust measurements to make as many or as few as you want

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