This week I wanted to have a bash at something completely different to anything I have ever attempted before. Me and the Mr both fancied burritos for dinner so I thought, why not try and make my own tortilla wraps??
So here it is! How to create your very own home made tortilla wraps. Makes about 14-16 7″ wraps. (approx)
(Recipe taken from the legendary Mr Paul Hollywood’s How to Bake book.)
- 500g Strong White Bread Flour
- 10g Salt
- 30g Caster Sugar
- 10g Instant Fast Action Yeast
- 30g Unsalted Butter, softened
- 320ml Cool Water
- Vegetable Oil (for cooking)
Sift the flour into a large bowl. Add the salt & sugar on one side and the yeast on the opposite side. (This is because salt can kill yeast so you should never directly mix the two.)
Add in the softened butter then make a well in the centre. Pour in about 3 quarters of the water.
Note: you may not need all the water/you might need to add a little more, use your judgment.
Place the dough on a lightly floured work surface and knead for about 10-15 minutes until you have a soft and supple dough. Lightly oil a large bowl and place the ball of dough inside. Cover with a tea towel and leave to prove for at least an hour until it has doubled in size. (It doesn’t matter if it’s 2-3 hours though.)
Now you need to “knock back” the dough to remove any air bubbles that are trapped inside. Do this by repeatedly turning and folding the dough in on itself. Now you need to divide the dough into 60g pieces. You could do it by eye but honestly – it’s just easier to weigh it. This way you can be sure they will all cook in a similar time too.
Roll each piece into a small ball then, using a rolling pin, flatten each one out to about 7″ in diameter. (Don’t stack them on top of each other or they will stick.) I found it easier to do them in batches of 5. Rolling them, cooking them and then moving onto the next batch.
Heat either a frying pan or a crepe pan over a medium heat then add 1 tsp of vegetable oil. Set your timer for 3 minutes and start it as soon as your wrap hits the pan. When the oil starts to smoke – lay on a tortilla wrap.
And there you have it ladies and gents! Your very own home made tortilla wraps to do with as you please. You can either use them within 24 hours or layer with cling film/parchment paper and store in the freezer. (Don’t freeze without layering otherwise they will all stick together and are impossible to separate!)
I must say I thoroughly enjoyed baking these little beauties. Me and the Mr both love wraps and eat them frequently with salads, packed lunches & Mexican dishes. I’m really quite proud of how they turned out!
I Hope you all enjoyed the post – next time I’ll share a recipe for burritos so you can use some of your lovely home made tortilla wraps : )