Soft homemade flour tortillas, essential for tacos, quesadillas, burritos and fajitas. Learn how to make soft flexible home made tortillas with just 5 ingredients. SO easy to make at home! Plus you can use white or whole wheat flour.
We love tortilla in our house! I stuff when them with all sorts!!! A couple of weeks ago when I broke the strainer and lost a whole pan of rice as it fell!! Having no rice left in the cupboard I used the mince I had been cooking to make up some awesome lamb and oregano mince wraps. Wasn’t quite the greek lamb and rice I had been planning but they were still delicious.
This recipe is perfect for that moment when soft shell taco craving hit and there are no tortillas in the pantry! Also (and this is my favourite part!!!) you can make these any size you like. The only limiting factor is the size of your frying pan! I have a super sized pan so I can make jumbo ones that are perfect for sandwich wraps as you can fold the end over. I also love to make them super small so they can be served as a appetiser with drinks.
Today I made them about 7cm in diameter, which was perfect for the fish fillets I had bought. Recipe for my fish tacos will be up on Wednesday.
But for now I want to share a recipe for what I think are the perfect flour tortillas. They are flexible, delicious and will keep for at least 6 months in the freezer. Just make sure you layer them between pieces of baking paper.
Enjoy x
Homemade Soft Tortilla Wraps
Ingredients
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1/3 cup vegetable oil
- 1 cup warm water
Instructions
- Tip the flour, salt and baking powder into the bowl of your stand mixer.
- Use the dough hook to give the dry ingredients a mix, then add in the oil and water.
- Mix on a low speed (I use speed 1 on my kitchen aid) pushing down any flour for 3 minutes until a firm smooth ball forms.
- Flour you bench top and tip the dough out.
- Cut it in half and in half again until you have cut 16 equal pieces (more or less depending on the size of tortilla you want)
- Use the palm of your hand to flatten each of your balls as much as you can and then cover with a tee towel.
- Leave the dough to rise for 15 minutes.
- Place a heavy bottomed frying pan over a medium heat.
- Flour your bench top and then use a rolling pin to flatten a piece of dough until it is almost transparent.
- Cook the tortilla for 1 minute then flip it ad cook it for a further 30 seconds.
- It should have a few light brown patches on it.
- If you find it is going too brown then lower the heat.
- Repeat with each ball of dough.
- Serve immediately or leave to cool and keep in a ziplock bag. Use within 24 hours.
- Alternatively layer then tortillas between baking paper, and place in a ziplock bag in the freezer for unto 6 months.
- To warm the tortillas cover the tortillas with a damp piece of kitchen paper and then microwave for 15-20 seconds.
Notes
Nutrition
Roxanne says
Hi I’m trying out this recipe but need fairly large tortillas. How many sections should I cut it into? What size wraps would they be if I sid 16 sections?Thanks
Claire McEwen says
Hi Roxanne,
The recipe, as written, makes 16 small tortillas. If you want more of a jumbo tortilla I would suggest only sectioning the dough into 8 pieces.
Hope that helps
🙂
Dan Plummer says
Hi,
Do you need a mixer to make this? Or can you just use a wooden spoon because I don’t have a mixer. 😢
Claire McEwen says
I do use a mixer, but you can do it without, I did it once camping, it works well it just takes a bit of effort!
I use a knife to incorporate the ingredients then turn it out onto my board and knead it with my hands.
Hope that helps
🙂
Kay says
Hi can you use olive oil instead and how much in grams is 3 cups of flour.
Thanks
Claire McEwen says
You could definitely use olive oil instead 🙂
It works out about 420g of flour.
Hope that helps
Cx
Caroline says
This recipe came out really well. It was my first time to make wraps; just have to get the rolling and shaping right..
Claire McEwen says
Oh yeah 🙂
So pleased you enjoyed them Caroline.
I still get some wonky shaped ones occasionally.
I find constantly turning the wrap as you roll it helps to make it more circular. But I don’t worry too much as they taste great no matter what shape 😉
Cx
Bronwen Smith says
These are amazing! I used bread flour as I didn’t have any other in the house. Initially looked at the volume of dough and didn’t think I’d get out 16 wraps and make the first one WAY too thick and big. You need to roll these our super thin, til they’re almost see-through. They shrink a lot in the pan, but OMG they were delicious. MUCH better than bought ones. I’ll be making and freezing my own from now on.
Claire McEwen says
Oh I am so pleased you enjoyed them Bronwen, they take some rolling but I hope you agree the taste is worth it 🙂
They freeze fabulously too 🙂
Thank you for coming back to comment
Cx
Bronwen Smith says
Quick question…. do you think this will work with self raising flour?
Claire McEwen says
Hi Bronwen,
I am not sure it will. Although the recipe does have some baking powder in it, it isn’t in a high ratio to the flour.
To turn plain flour into self raising flour the ratio is 1 1/2 tsp of baking powder per cup of flour. Here we are only adding 1 tsp to 3 cups of flour.
I think the self raising flour would puff up too much when cooked.
It might make a really nice flat bread, but I don’t think it would be any good as a wrap.
Hope that helps (sort of)
Claire x
Lynn says
Thanks a lot for sharing this. You’re my hero.
Claire McEwen says
Hi Lynn,
Thank you so much, glad you enjoyed the recipe 🙂