Updated: Jun 3
Did you know that tortilla wraps are really quick and easy to make? Neither did we until today - we had a go at this recipe and adapted it to suit us! What's great about them is that they only require a handful of ingredients and most importantly, NO YEAST! It only has a short chilling time and then you can cook them up to serve for lunch, as a snack or part of a dinner meal.
1 1/2 cup plain flour (plus more to dust)
1 level tsp baking powder 1/2 tsp salt
1 tbsp olive oil
110ml warm water
1. Mix together the dry ingredients: flour, baking powder and salt. Then add in the olive oil. Gradually add the warm water, bringing the dough together with a wooden spoon or fork.
2. Knead the dough until it forms a soft but firm dough for 2-3 minutes. Wrap in tin foil and leave for 15 minutes to rest.
3. After 15 minutes, divide the dough into four equal parts and roll them into balls. Slightly flatten each one and put three of them under a clean towel whilst you create your first wrap.
4. Using a rolling pin, roll out the slightly flattened ball into a thin, tortilla wrap shape. At this point you have two choices: a) cook them after rolling out b)roll them all out and then move onto cooking. We did the latter and used baking paper in between each tortilla wrap so that they didn't 't stick.
5. Heat a large, very lightly greased frying pan and turn to a high heat. Place your tortilla in the pan for 30 seconds; it should start to make those distinctive brown dots. If your tortilla is becoming dark brown, the pan is too hot, so turn it down. On the other hand, if it is taking too long to cook, turn up the heat. Flip the wrap and cook on the other side. Once it is cooked, place on a plate and cover with tin foil so that they stay warm and moist. Repeat for the rest of your wraps.
6. Serve warm with your choice of filling - we like it with salad and our home-made Mexican rice!