Homemade Soft Tortilla Wrap Recipe
User Reviews
4.1
Homemade Soft Tortilla Wrap Recipe
Description
The recipe combines dry ingredients—flour, baking powder, and salt—with vegetable oil and hot water mixed in a stand mixer or by hand to form a smooth dough. After resting, the dough is divided and rolled into thin rounds, then cooked on a preheated pan until lightly browned and cooked through, typically about a minute per side. Using hot water speeds up dough formation and helps achieve softness.
The finished tortillas are soft and flexible, ideal for wrapping around fillings such as meats, vegetables, or sauces. The use of baking powder gives them a slight puff and tenderness. These wraps can be stored for a few days refrigerated or frozen for longer, reheated conveniently in foil or microwave before serving.
Adjusting the dough portion size allows for bigger or smaller tortillas depending on use. Substituting wholewheat flour is possible for a different texture and flavor. The recipe includes practical tips for storage, reheating methods, and make-ahead preparation.
Ingredients
- 3 cups all-purpose flour see note 1
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup vegetable oil
- 1 cup water see note 2, hot
Instructions
- Tip the flour, salt and baking powder into the bowl of your stand mixer. (see note 3 for doing the recipe by hand)3 cups AP flour1 teaspoon salt1 teaspoon baking powder
- Use the dough hook to give the dry ingredients a mix, then add in the oil and water .⅓ cup vegetable oil1 cup hot water
- Mix on a low speed (I use speed 1 on my kitchen aid), pushing down any flour, for 3 minutes until a firm smooth ball forms.
- Flour you bench top and tip the dough out.
- Cut it in half and in half again until you have cut 16 equal pieces (see note 4 if you want bigger or smaller tortillas)
- Use the palm of your hand to flatten each of your balls as much as you can and then cover with a tea-towel.
- Leave the dough to rise for 15-20minutes.
- Place a heavy bottomed frying pan or skillet over a medium heat.
- Lightly flour your bench top and then use a rolling pin to flatten a piece of dough until it is almost transparent.
- Cook the tortilla for 1 minute then flip it ad cook it for a further 30 seconds.
- It should have a few light brown patches on it. If you find it is going too brown then lower the heat.
- Transfer the finsihed tortilla to a clean tea-towel and keep wrapped until ready to serve. (see note 5 for make ahead options)
- Repeat with each ball of dough.
- Serve immediatly or store for later (see note 5)
Notes
- Using hot water helps the dough come together quickly and be smooth; it should be hot but not scalding.
- Adjust dough portions to make larger or smaller tortillas as desired.
- Dough can be made ahead and stored in the refrigerator for up to 24 hours or frozen for up to 3 months; bring to room temperature before rolling.
- Cooked tortillas keep for 4-5 days in the refrigerator or 1-2 days at room temperature; freeze cooked tortillas interleaved with parchment paper for up to 6 months.
- Reheat by wrapping in foil and warming in the oven or microwaving covered with a damp towel for 20-30 seconds.
- Wholewheat flour can replace all-purpose flour for a different texture.
- To make by hand, combine dry ingredients, add oil and hot water, and knead until smooth before resting and rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Tortillas
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Calcium | 17mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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