HOMEMADE TORTILLA WRAPS
Homemade Tortilla Wraps are simple to make and unlike store bought varieties, actually have real flavour. Once your family tries these, you’ll be doubling the recipe in no time.
- 3 cups flour (See note)
- 1 teaspoon salt
- 3 tablespoons oil (See note)
- 1 cup of warm water
Combine flour, salt and oil in a bowl. Rub the oil in slightly with your fingertips.
Start to add the water. Mix it into the flour mix with your hands.
Continue adding the water until all the flour comes together in a ball.
The dough should not be too wet or dry. That is, not sticky and not crumbly. If it is, add a little flour or water as needed.
Knead the dough on a floured benchtop for around 1 minute. You want a nice smooth ball that springs back when touched.
Divide dough into 8 balls and form these into small discs. Put onto a floured board/bench/plate and leave for a minimum of 15 minutes. They can be left for up to an hour.
When you’re ready to start cooking, put a pan onto medium heat and allow to warm up while rolling your first tortilla.
Take one disc of dough and roll on a lightly floured surface or mat. Make sure it will fit in your pan and don’t worry about rolling it too thin.
Place the tortilla into the heated pan. While it’s cooking, go back and roll your next one.
Once the surface of the tortilla starts to bubble, it is ready to turn (1 – 2 minutes).
Flip it over and allow to cook on the other side for 30 seconds to 1 minute. Remove and place onto a plate.
Continue with the rest of the dough balls.
Once done, you can use them straight away or store in airtight container for a few days.
Notes:
Use any flour you like. I often use one or a combination of the following – white bakers, khorasan (kamut), wholemeal or atta flour.
Similarly, use any oil you like. I use olive or macadamia oil. Coconut oil or butter would also work.
Tortilla wraps can be frozen.
Recipes and photo: Martie Lacbuschagne
