Tortilla Wraps from Scratch
Master the art of homemade flatbreads with this simple yet satisfying recipe for *Tortilla Wraps from Scratch*! These soft, pliable tortillas are crafted from a handful of pantry staples—flour, baking powder, salt, vegetable oil, and warm water—creating a dough that's easy to work with and bakes to perfection with a tender, slightly chewy texture. The step-by-step process guides you through kneading, rolling, and cooking each tortilla, ensuring impressive results even for beginners. Ready in just 35 minutes, these tortillas are perfect for tacos, wraps, quesadillas, or burritos. Say goodbye to store-bought and enjoy the unbeatable freshness of homemade tortillas that are as versatile as they are delicious!
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Recipe Information
Ingredients
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 tablespoons vegetable oil (or melted butter)
- 120 milliliters warm water
Instructions
In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
Add the vegetable oil (or melted butter) to the dry ingredients and use your fingers or a fork to incorporate it until the mixture resembles coarse crumbs.
Gradually pour in the warm water while stirring with a spatula or your hands. Mix until a dough begins to form.
Transfer the dough to a clean surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
Divide the dough into 8 equal portions and shape each portion into a ball. Cover the dough balls with a clean kitchen towel and let them rest for 15 minutes to relax the gluten.
Once rested, roll each dough ball into a thin circle (about 6-8 inches in diameter) using a rolling pin. Sprinkle a light amount of flour on your surface and rolling pin to prevent sticking.
Heat a large, dry skillet or griddle over medium heat until hot. Place one tortilla on the skillet and cook for about 30-45 seconds, or until you see small bubbles forming and the bottom develops light brown spots.
Flip the tortilla and cook for another 30-45 seconds on the other side. Remove from the skillet and wrap in a clean towel to keep warm while you cook the remaining tortillas.
Repeat with the rest of the dough balls. Serve warm or let them cool completely and store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 0.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
