Patty Pan Tortilla

Here is the secret recipe for the tortillas in the grilled vegetable quesadillas that Patty Pan Cooperative has been slinging at Seattle-area farmers markets for many years. The Expresso flour is the star, adding a hearty, nutty flavor to a tortilla that stands up to just about anything you want to pile on top of it.

Patty Pan Cooperative,

Prep Time

45 minutes

Bake Time

15 minutes

Total Time

1 hour


8 tortillas, 8"-10" in diameter


2¼ cups (324g) Expresso Bread Flour plus more, if needed

1 (5g) teaspoon salt

1 (220g) cup water

1 tablespoon (12g) olive oil


  1. In a medium-size bowl, mix together the flour and salt.
  2. In a separate bowl, mix the water and olive oil.
  3. Add the wet ingredients to the dry ingredients and knead together to make a dough, adding a little bit more flour at a time, if needed.
  4. Divide the dough into 8 equal-size balls.
  5. Roll out each dough ball as thinly as you can without tearing it.
  6. Preheat a lightly oiled skillet on medium-low heat on your stovetop and cook the tortilla until lightly browned but not brittle, about a minute on each side.
  7. Repeat with all remaining tortillas.
  8. Serve with your favorite choice of toppings.

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