Tuesday, 9 July 2013

Homemade Tortilla Wraps.

I have never been the biggest fan of wraps, there was a time when the concept of wraps was all the rage, better for you than bread, lighter, different etc... I always us found them a little dry and sweaty, sitting in their plastic wrapping going a bit soggy. The thought of them was just a bit grim. Don't even get me started on weight watchers wraps. *shudder*

There has been the odd occasion where I have eaten a wrap in a restaurant and enjoyed it, but I figured they must make their own which sounds super complicated.

Boy, was I wrong....

Home-made tortilla wraps were so incredibly easy to do and the end product was a beautifully soft, pliable wrap which I immediately filled with delicious falafel and practically swallowed whole. They also freeze really well so you don't have to be making them all the time.

print recipe

Homemade Flour Tortillas
  • 175g Plain or Bread Flour
  • 100g Spelt Flour
  • 75ml Skimmed Milk
  • 25ml Oil
  • 1 teaspoon Baking powder
  • half a teaspoon Salt
Sift the dry ingredients into a bowl (I use my kitchenaid for this, but you can do it by hand, just requires more patience and time)You need to slowly add the milk and oil to the dry mixture, if you are using a mixer just do this with it on a low setting with a dough hook attachment. It will form a soft dough in just a couple of minutes.If you are doing this by hand, make a well in the middle of the flour and add the liquid. Slowly work the flour and liquid together, it will get messy and seem like it will never come together but it will! I promise!Once it has come together into a smooth dough, I leave it for around 5-10 minutes to relax.Divide the dough into equal sized portions, Then roll into ballsYou need a hot frying pan or skillet for the next bit. Roll out your balls of dough into thin rounds and place into a hot dry frying pan.They just need a couple of minutes on each side, you will notice brown spots and parts will fluff up, this is all normal.They don't take much cooking so once they are browned, set to one side and get to work on the rest.

I ate about 3 of them fresh and they were heavenly, then I layered the rest with greaseproof paper and froze them in a ziplock freezer bag. This meant I could get one out at a time, they weren't quite as lovely defrosted as they were fresh but they still were tastier than shop bought by a mile!

This recipe made 8 decent sized tortillas which worked out at 4pp each on weight watchers.

I replaced a third of the flour with spelt which gave a nice extra dimension, but you can just use all plain flour or bread flour if you prefer. Next I want to try some other styles of flatbread and maybe some different flavours.

Feel free to share your own flatbread/tortilla recipes below, I really want to get experimenting with different ones! Oh and let me know your favourite fillings too!



  1. This is an incredibly useful post. Have never made wraps before, like you I always assumed it'd be incredibly complicated. Thanks! x

  2. These look absolutely amazing! GET IN MA BELLY NOW!

    1. This post has been half written in my drafts folder for months. I really NEED to get in the kitchen and make them again soon.

  3. Homemade tortillas are a million miles away from the shop bought ones aren't they? You've definitely inspired me to cook up a batch soon!

    1. They so are! Have you ever tried different flavoured ones?

  4. I didn't realise they would be so easy to make!! Definitely doing this next time I have fajitas.

  5. Hari OM
    Hey Nelly - well of course India is possibly the expert in unleavened breads. The general term ROTI simply means bread. Varieties you may be familiar with are chapatti, poori and paratha. Naan, which may look 'flat' is actually leavened.

    Chapatti is THE easiest you will ever make. Atta (Indian Wholwheat, stone-ground) is far and away the best flour, equal to spelt in all its goodness and benefits. It is available even in supermarkets on the specialist aisles nowadays, but I am sure you will have a good Indian providore somewhere in Newcastle! Failing that a really good regular wholewheat, mixed with some spelt might be worth the try.

    1) 2 cups flour
    2) 1/2 teaspoon salt
    3) start with 1/4 cup water and, kneading with hand bring the dry and wet together, trickling as much water as needed until the dough is soft, pliable and leaves the side of bowl clean. Be very careful, keep on the dryer side than getting wet.

    Now rest the dough for between 30mins and up to 3 hours. The longer left the more pliable and sticky it gets, hence the above warning.

    Take golf-ball size piece, roll into ball, then press slightly between palms, then roll into a disc of approx 6 inches.. about 1/4 inch thick.

    As you prepare the rolled items, have a heavy-based large frying pan heated well. Chapattis do not require any fat, but the pan should be a well seasoned item. As each roti is ready, pop into pan and begin rolling the next. Keep an eye, as the bread starts to bubble, use a damp chux (J-cloth in UK?) to flatten it and once it slides easily and is golden on the bottom, flick for a few secs to other side. It should now 'pop' like a balloon. Bring it out to a teacloth lined basket and proceed with next bread. It's a bit production line, but well worth the effort.

    Of course one of the very best dishes to have with chapattis is dahl!!!

    Have a go. When I finally get your way, will show you some of the variations &*> YAM-aunty xx

  6. I'm totally with you on this. In fact, I only really like homemade. They are so cheap to make too!


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