Description
Homemade Tortilla Wraps are soft, flexible flatbreads made with simple pantry ingredients. Perfect for wraps, burritos, quesadillas, or sandwiches, these tortillas are tender, pliable, and far better than store-bought versions.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup vegetable oil (or melted butter)
- 1 cup warm water
Instructions
- In a large bowl, whisk together flour, salt, and baking powder.
- Add vegetable oil and mix until crumbly.
- Gradually add warm water while mixing until a soft dough forms.
- Knead the dough for 4–5 minutes until smooth and elastic.
- Cover the dough and let it rest for 20–30 minutes.
- Divide the dough into 8 equal portions and roll each into a ball.
- On a lightly floured surface, roll each ball into a thin circle (about 8 inches wide).
- Heat a dry skillet over medium-high heat and cook each tortilla for 30–45 seconds per side, until light golden spots appear.
- Stack cooked tortillas and cover with a clean kitchen towel to keep them soft.
- Serve warm or store in an airtight container once cooled.
Notes
- Do not overcook or tortillas may become stiff.
- Resting the dough helps create softer tortillas.
- You can substitute half of the all-purpose flour with whole wheat flour for a heartier version.
- Tortillas can be refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican