Tortilla Wraps
Tortilla wraps are really an allrounder in the kitchen. You can use the wraps in warm and cold dishes, with meat, vegetables or fish and for your breakfast, lunch or dinner.
Now it is, of course, really easy to buy pre-made tortilla wraps in the grocery store but did you know a wrap is homemade in an instant?
All you need is some flour, water, baking powder, oil, a pinch of salt and in about 30 minutes you have delicious homemade tortilla wraps.
Supplies
Ingredients
- 250 grams of whole wheat flour
- 100 – 150 ml of lukewarm water
- 1 tsp of baking powder
- 4 tbsp of olive oil
- 1/8 tsp of salt
How to Bake
- Add the flour, baking powder and salt in a bowl and mix.
- Add 3 tablespoons of olive oil and, while kneading, add the lukewarm water bit by bit.
- Put the dough on a clean and lightly floured surface and knead until you have a smooth ball of dough.
- Clean the bowl and make 6 balls of your dough. Grease your bowl with the remaining oil and put the little balls of dough in it. Make sure every side of the balls are covered in a little bit of oil.
- Cover the bowl with a wet kitchen towel or tea towel and let it rest for about 15 minutes.
- Put a large skillet on the stove at medium heat and make a wrap out of one of your dough balls with the rolling pin.
- Put the wrap in the hot skillet and bake it until it is fully cooked. This will be about 30 or 40 seconds per side, when you see some bubbles and a few light brown spots on the bottem of the wraps you can turn it over. Repeat this for the other dough balls.
- After a tortilla wrap is baked you can lay it on a plate and cover it with a moisturized towel.
- Top the wrap with anything you like and enjoy!
Tips
- If your dough is too wet add some flour, if its too dry add some water. Always add these in little parts and knead it properly trough your dough.
- Of course you can twist and tweak this recipe to your own liking, that’s the beauty of making homemade food. You could switch the whole wheat flour for einkorn, spelt or whatever flour you like.
- The same with the oil, you could use sunflower oil or for instance coconut oil.
- You can store your wraps in a zippered bag for 24 hours at room temperature and up to one week in the fridge.
- If your dough isn’t stretching out as much as you like, let it rest for another 15 minutes or so. The gluten in the dough haven’t had enough time to develop.
- After you baked one wrap make sure to keep it under the moisturized tea towel, this way the steam of all the wraps makes sure they will stay soft and supple and keep their heat.
I`m curious, what sort of topping did you put on your homemade tortilla wrap? Share it with #livelifefromscratch.
Tortilla Wraps
Yield:
About 6 wraps
Prep Time:
10 minutes
Cook Time:
40 seconds
Additional Time:
15 minutes
Total Time:
25 minutes 40 seconds
The tortilla wrap is really an allrounder. You can use it in warm and cold dishes, with meat, vegetables or fish and for lunch or dinner. Now it is of course really easy to buy pre-made tortilla wraps in the grocery store but did you know a wrap is homemade in an instant? All you need is some flour, water, baking powder, oil, a pinch of salt and in about 30 minutes you have delicious homemade tortilla wraps.
Ingredients
- 250 grams of whole wheat flour
- 100 – 150 ml of lukewarm water
- 1 tsp of baking powder
- 4 tbsp of olive oil
- A pinch of salt
Instructions
- Add the flour, baking powder and salt in a bowl and mix.
- Add 3 tablespoons of olive oil and, while kneading, add the lukewarm water bit by bit.
- Put the dough on a clean and lightly floured surface and knead until you have a smooth ball of dough.
- Clean the bowl and make 6 balls of your dough. Grease your bowl with the remaining oil and put the little balls of dough in it. Make sure every side of the balls are covered in a little bit of oil.
- Cover the bowl with a wet kitchen towel or tea towel and let it rest for about 15 minutes.
- Put a large skillet on the stove at medium heat and make a wrap out of one of your dough balls (a rolling pin might come by handy).
- Put the wrap in the hot skillet and bake it until it is fully cooked. This will be about 30 or 40 seconds per side, when you get some bubbles and a few light brown spots on the underside of the wraps you can turn it over. Repeat this for the other dough balls.
- After a tortilla wrap is baked you can lay it on a plate and cover it with a moisturized towel.
- Cover the wrap with anything you like and enjoy!
Notes
- If your dough is too wet add some flour, if its too dry add some water. Always add these in little parts and knead it properly trough your dough.
- Of course you can twist and tweak this recipe to your own liking, that’s the beauty of making homemade food. You could switch the whole wheat flour for einkorn, spelt or whatever flour you like.
- The same with the oil, you could use sunflower oil or for instance coconut oil.
- You can store your wraps in a zippered bag for 24 hours at room temperature and up to one week in the fridge.
- If your dough isn’t stretching out as much as you like, let it rest for another 15 minutes or so. The gluten in the dough haven’t had enough time to develop.
- After you baked one wrap make sure to keep it under the moisturized tea towel, this way the steam of all the wraps makes sure they will stay soft and supple and keep their heat.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 222Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 204mgCarbohydrates 30gFiber 4gSugar 0gProtein 6g
The nutrition information is an estimation and isn't always accurate.
Lovely!
Thanks for your comment, I hope you like some other recipes as well!