Homemade Flour Wraps (Print Version)
# Ingredients:
→ Tortilla Base
01 -
260g plain flour
02 -
1 teaspoon fine table salt
03 -
160ml hot water
04 -
5 tablespoons mild cooking oil (or melted lard, butter, or shortening)
# Instructions:
01 -
Stir the salt into hot water until it's totally gone. Grab a big bowl and mix flour with oil using a fork until you see small crumbs. Pour in most of the salty water and stir until you get a rough dough. Just add the leftover water if it feels too dry.
02 -
Put your dough on a floured counter and knead until it's smooth - this won't take more than 2-3 minutes. Cover it with a kitchen towel and let it sit for at least 15 minutes or up to 2 hours. This break makes the dough way easier to roll out later.
03 -
Cut the dough into ten equal pieces and shape each into a small disk. Take your rolling pin and roll each piece into an 8-inch circle. Remember, thinner tortillas turn out better. Put parchment paper between each rolled tortilla as you stack them, or just roll each one right before cooking.
04 -
Get a wide, heavy pan really hot over medium-high heat. Throw on your first tortilla and watch for bubbles to form within 20-30 seconds. Once you see brown spots on the bottom, flip it over and cook until the other side gets brown spots too and the edges look dry. Each one should take about 1-2 minutes.
05 -
Put each cooked tortilla under a kitchen towel to stay warm. Keep cooking the rest, changing the heat as needed. If they're cooking too slowly, turn up the heat a bit. If your pan starts smoking or browns them too fast, turn it down.
# Notes:
01 -
Try with brown flour: You can swap in whole wheat flour instead, but you'll probably need to add a bit more water.
02 -
Prep beforehand: You can wrap the dough balls tightly and keep them in the fridge for up to three days. Just let them warm up for 30-40 minutes before rolling.
03 -
Keeping leftovers: Put extra tortillas in a ziplock bag and use within 1-2 days, or freeze them for later.
04 -
Warming up: For the best feel, heat cold tortillas in a pan until they're soft again.
05 -
Freezing tips: Put parchment paper between tortillas, stack them up and store in a freezer container.