Nelly Elliott

Newcastle based blogger, mama, creative, coffee-only with my oxygen, vegan, plus-size fashion lover and feminist.

@nellyscupcakes

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.



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Homemade Flour Tortillas
Ingredients
  • 175g Plain or Bread Flour
  • 100g Spelt Flour
  • 75ml Skimmed Milk
  • 25ml Oil
  • 1 teaspoon Baking powder
  • half a teaspoon Salt
Instructions
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!