Tortilla wraps

bread
Tortilla wraps

Ingredients

makes 8
  • 180g plain flour
  • ½ tsp baking powder
  • ¼ tsp sea salt
  • 2 tbsp olive oil
  • 100ml water

Directions

Cooking mode
  1. In a medium bowl, combine the flour, baking powder and salt.
  2. Add the oil and water and mix well until a dough forms.
  3. Transfer to a lightly floured work surface and knead for 2 minutes until smooth.
  4. Divide into 8 equal portions. Sprinkle each piece with flour, roll into a ball and flatten with the palm of your hand. Cover with a tea towel and set aside for 20 minutes (or up to 2 hours).
  5. Heat a large pan over medium heat. Roll a dough piece into a 15cm circle.
  6. When the pan is hot, place one tortilla in the pan and cook for about 45 seconds, or until the surface is bubbly. Flip and cook the other side for 20 seconds. The tortilla should be soft with a few small browned spots on the surface.
  7. Place on a plate and cover with a towel to keep it soft. Repeat with the remaining pieces, stacking them on top of each other as they cook.
  8. Serve warm or allow to cool and reheat later.
  9. Store in an airtight container at room temperature for 1 day, refrigerate for up to 1 week, or freeze for up to 1 month.
Baker Beanie Author

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