This is a simple straight forward recipe that is actually really easy to whip up - as most of my recipes are! Don't worry if this is your first time making wraps. All you need is a rolling pin!
"A Friend that steals your tortilla is Nacho Friend"Random Internet Guy
- Canola Oil is best here as it is flavourless, other light tasting oils can be used though.
- Wipe out the frying pan between wraps with a dry towel or paper towel to prevent a buildup of flour in the pan.
- If your wraps are coming out 'stiff' it is from over cooking them
- If you're finding it difficult to roll out your tortillas as they keep shrinking back, set them aside covered with the towel and let the gluten relax for 10 minutes. This goes for all wheat dough!
- Roll the tortillas to the point that they are translucent, a thick tortilla will be chewy and hard to roll into a wrap.
- Cook the tortillas until they start to bubble, then flip and fry for about 15 seconds.
- Place finished tortillas on a plate with a towel covering them so that they steam each other this aids in achieving that softness they are known and loved for.
Wheat Tortilla Wraps
- 3 cups All Purpose Flour
- 1 teaspoon Salt table
- 1 teaspoon Baking Powder
- I /3 cup Canola Oil
- 1 Cup Warm Water 45°C
MIX THE DOUGH
- Combine the flour, salt, and baking powder in a stand mixer with dough hook attached (this can be done with a regular spoon and bowl too.. if you're into at home workouts )
- Add oil and water at medium speed until a ball is formed - switch to low speed and continue to mix until dough is nice and smooth (about 1 minute)
- On a clean floured work surface, divide the dough into 16 equal pieces. You can do this by weighing the total and each piece or by creating a circles and cutting it like you would a pizza into 16 equal sized wedges. I prefer the weighing method but both will yield great results.
- Form each piece into a ball and then flatten the ball. Cover these discs with a clean kitchen towel and let them rest for atleast 15 minutes
- take one disc from under the towel out and roll it smooth into a thin tortilla using a rolling pin. You will want them to be about 6" in diameter. Be sure to roll them thin enough so that they aren't too tough. If you can hold it up to the light and see through it, then it is thin enough.
- In a frying pan place the rolled out dough and let it cook for about 45 seconds until it starts to bubble all over. Flip, fry for another 15-20 seconds and remove from the pan.
- Place Cooked tortillas on a plate that has a towel on the bottom and can be covered by a towel. Letting them sit like this ensures that they are tender.
- You can either roll all of your tortillas and then fry them all. Or roll one out as another fries. I like to do this method as I find the timing works out perfectly.