Tortilla wrap recipe
Every since taking a look at the ingredients on shop bought wraps I was reluctant to buy them again, especially when I can make my own more delicious ones fairly easily.
I have tried making them with wholemeal flour but they were too brittle, so they are made with plain flour but the only other ingredients are olive oil, salt and water.
I make the dough in my food processor, then leave them to rest for about half an hour and then roll them out.
They take less than 2 minutes to cook each one and can be made a few hours in advance as long as you wrap them in a tea towel to keep them soft.
Ingredients - makes 6 tortilla wraps
- 220g plain flour
- Half a teaspoon of salt
- 45ml of olive oil
- 90ml of warm water
o Method
- Measure the flour and salt into the food processor bowl or if you don't have a food processor, just make them in an ordinary bowl.
- Give it a quick whizz for a couple of seconds to mix in the salt.
- Pour in the oil and mix again for a few seconds.
- Pour the water in slowly until the ball of dough forms. Just add water a little at a time at the end so that you don't add too much and make the dough sticky.
5. Pop the dough into a container with a lid and leave for half an hour to rest.
6. Then turn it out onto a floured board and give it a quick knead.
7. Now weigh out the dough into 55g pieces. This should give you 6 lumps of dough with a little left over.
8. Keep the dough you are not working on in a sealed container to stop it from drying out.
9. Heat a large heavy pan to a medium high heat. You don't need any oil as they are cooked in a dry pan.
10. Roll out the small leftover piece of dough. It needs to be very thin; you should be able to see the work-surface through it.
11. Then place it in the pan and cook until bubbles appear on the surface (about a minute or less) and turn over. The underneath should have a few light brown patches.
12. Cook the second side for about 30-40 seconds and remove and wrap in a tea towel.
13. This small piece of dough is a test piece and serves to get the pan ready for the proper tortillas. I always find that the first one ends up a bit too crisp as the pan is not usually at the right temperature at the start and it saves wasting a full tortilla. It still tastes good though!
14. Repeat with the remaining 6 pieces of dough. Make sure you keep them covered until you are ready to roll them out.
15. They will be fine for about an hour or two wrapped in the tea-towel.
16. To warm them up just pop each one on a plate in the microwave for 15 seconds or in a stack for 30 seconds, or wrap them all in some foil and put in a warm oven (170 degrees) for about 10 minutes.
17. Enjoy as wraps for enchiladas or with the chicken flatbread recipe.