Homemade Flour Tortilla
for all your wrap needs
Upgrade your week night wraps or weekend burritos. This simple yet delicious flour tortilla recipe will blow you away with their ease, taste and flexibility. After making these, I promise you will find it hard to purchase store bought ones again.
Double the Recipe
Just a quick tip, if you double the recipe, then freeze the ones you’re not going to eat that week. Then you are left with the best homemade tortillas ready to eat within 30 seconds at any given point. Just take one of your freeze bags, pop it in the microwave for 15-30 seconds and you’re good to go.
Homemade Benefits
Store-bought tortillas are manufactured to be perfect circles, identical every single time, and able to sit on supermarket shelves for ages. They have to be made that way - otherwise, we probably wouldn’t buy them. But because of this, they come with wayyyy too many extra ingredients, and we all know most of those aren’t doing us any favours.
So why do we still buy them? Because they’re easy, efficient, and cheap.
But here’s the thing - homemade tortillas tick those boxes too. They’re definitely cheaper, surprisingly easy to make, and while they might not seem efficient at first, batch-make them and freeze them and suddenly they are.
Listen, I’m not here to preach health or tell you that eating store-bought tortillas is going to kill you - that’s nonsense. What I am saying is that it’s not a bad thing to know how to do something yourself. It’s not only better for you but it will make your food taste better.
And no, I’m not making tortillas every single week and stocking my freezer (although I do have from when I last made them) . But if I’m making my family burritos? You’re damn right I’m making them from scratch.
375g All-Purpose Flour (plus extra for dusting)
1tsp/5g Salt
1tsp/5g Baking Powder
1tbsp/15g Olive Oil
1tbsp/15g Melted Butter
150ml Boiling Water
90ml Cold Water
In a large bowl, combine the flour, salt, and baking powder. Stir in the oil and melted butter until the mixture looks like coarse crumbs.
Combine the hot water and cold water together in the same cup. Then gradually pour in the warm water, mixing with a wooden spoon until a soft dough forms. Add a little extra water if needed—the dough should be slightly tacky but not sticky.
Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Cover with a clean towel or plastic wrap and let it rest for 30 minutes.
Divide the dough into 6 equal balls around 100g each. Lightly dust your work surface with flour then using a rolling pin, roll each ball into a tortilla shape (thin circle, about 25–30 cm in diameter). Add extra dustings of flour to the dough and surface to prevent sticking.
Heat a dry skillet or non-stick pan over medium heat. Cook each tortilla 1–2 minutes per side, until lightly browned with small puffed spots.
Stack the cooked tortillas and wrap them in a clean towel to stay soft and pliable.
Storage
Store in an airtight bag or large container in the fridge for 3-4 days.
Or in the freeze for a couple of months. Be sure to place a piece of baking paper between each wrap to stop them sticking to one another when frozen.
Enjoy them!
Matt