How To Make The Best Homemade Flour Tortillas (20 Minutes, Vegan)

How To Make The Best Flour Tortillas #vegetarian #homemade | hurrythefoodup.com

With summer once again hovering on the horizon but swiftly scurrying out of view just as it seems to be heading this way, we’ve started making lots of meals that involve wraps and tortillas. For me, a wrap is a classic summer choice: it’s not too heavy, still satisfying, and can be varied in so many ways. Kat had just nailed a recipe and sent it to Howie, but when I asked him if he’d tried it yet he replied that he hadn’t because he was unable to find any decent wraps. Decent wraps? They’re all fine. Aren’t they?

Perhaps not. This is the ingredient list in a standard packet of tortillas. It’s rather surprising. And not pleasantly.

How To Make The Best Flour Tortillas #vegetarian #homemade | hurrythefoodup.com

That’s a lot of shit for things that should essentially be made of flour, water and oil. I decided it was time to go back to the roots and start afresh. I started looking for simple wrap recipes that wouldn’t take long but was once again surprised, and still not pleasantly, by how much effort they were. They involved baking powder and using water only at certain but differing temperatures, waiting for the dough to settle and rise – not at all what I wanted. Thankfully, I did eventually come across a promising looking recipe.

It required only flour, olive oil and water (at any temperature!). Mix them all together and you’ve got an awesome tortilla wrap ready to go. That’s what I did and these came out a charm.

How To Make The Best Flour Tortillas #vegetarian #homemade | hurrythefoodup.com

Health Benefits – The Best Flour Tortillas

How To Make The Best Flour Tortillas #vegetarian #homemade | hurrythefoodup.com

These wraps should definitely be made with whole grain flour – there’s no reason not to. Standard wheat is taking a bit of a beating in the health world at the moment – check out Howie’s post on gluten free: fad or beneficial? for some interesting insight.

Olive oil in moderate amounts is also fantastic for us – it’s almost unassailably linked with lowering blood pressure and decreasing cancer risk. Extra virgin is best, but there’s no need to be too picky – they’re all good.

These tortilla wraps are better tasting, lighter on the pocket, much healthier and far more rewarding than their shop-bought compatriots.

They can be used in so many wraps recipes – in these tasty Tomato and Spinach Quesadillas for example, and they make the perfect base for these Crispy Veggie Pizzas. Have fun.
In case you’re not exactly sure of how to roll a tortilla check out how Hilah is doing it (lots of flour, lots of turning!)


5.0 from 3 reviews
The Best Flour Tortillas
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 1 cup whole grain flour
  • 2 tbsps olive oil
  • ¼ cup water
  • Couple of dashes of salt
  • A little extra flour for sprinkling
Instructions
  1. Mix all the ingredients together in a bowl (not the flour for sprinkling of course) using a spoon or fork. It shouldn't take more than a minute or so.
  2. If the dough is too dry add a little more water.
  3. When you've got a big lump of smooth dough, split it into four balls (super important: put some flour on your hands if the dough is too sticky).
  4. Sprinkle some flour on a flat surface and place the first ball on it.
  5. Press down on the ball with your hands, turn it around and press again until the dough is fairly flat. Again, if the dough gets a little too sticky at any point, sprinkle more flour on it!
  6. Then use a rolling pin or equivalent to flatten the dough into a thin circle, roughly the size of a frisbee.
  7. Always flatten the dough a little at a time and spin it round again to prevent it from sticking to the surface. That way you’ll get them very thin without breaking them.
  8. To the cooking: the key to a tasty tortilla that stays soft is cooking quickly and at a high heat. Flash cooking if you will.
  9. So, get a large pan and turn the heat up. You don't need any kind of oil or fat or spray for this. When the pan is ready to go, throw in your first tortilla. 30 seconds per side should be enough - brown spots are a good indicator that it's cooked but not burning. When you've done both sides take the tortilla out of the pan and pop it on a plate.
  10. Next, roll out the second ball and cook in the same way.
  11. Repeat until finished.
  12. That's it, your awesome handmade tortilla wraps are ready.
  13. Enjoy!
Notes
Recipe inspired by giverecipe.com

IF YOU LIKED THIS RECIPE: and want to try making better versions of shop-bought foods, then this Self-Made Peanut Butter is just great. These simple Cream Cheese Cookies are a real surprise of a recipe too.
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26 comments

  1. I always make my own flour tortillas, sometimes using whole wheat flour to get chapati style flat bread. Next time I’ll try your recipe and add a bit of olive oil!

  2. What a great recipe! I’ve never made tortillas at home before, but I’ve always wanted to. I’m definitely going to have to now – these look so tasty!

  3. Tortilla as similar to our Indian flat bread- Chapathi. We use whole wheat flour and sesame/coconut oil or a little ghee to make chapatis. πŸ™‚ We have chapati varieties in which we stuff vegetables like potato, cauliflower and all. I think you can try that for tortillas too. Add a boiled and mashed potato and some spices to the dough while kneading. I am sure you will love it.

  4. LOVE this line “That’s a lot of shit for things that should essentially be made of flour, water and oil” Haha – so so true! My mom makes “roti’s” with flour, oil and water and they are The Best so I know these tortillas are gonna be way better than store bought ones!

  5. Don’t know wherre you got this recipe from—but traditional tortillas are made with all- purpose flour, baking powder,, salt,shortening and warm water.

  6. How long do you think these could last in the fridge or pantry if I wanted to double the batch?

  7. I don’t have whole grain flour, could I use all-purpose flour instead??

  8. Hi, I can’t wait to make these! Just a quick question, my organic store has wholegrain rye flour and wholegrain spelt flour. I would value your opinion as to which one you thing would work best with your recipe. Thanks! x

    • Hi Anna!
      Thanks for writing!! Honestly, I can’t help you out with your question because I almost never baked with neither spelt nor rye.
      I know that quite some people have trouble to digest rye well, though! Maybe that makes your choice easier πŸ˜‰

    • I use spelt flour all the time and it works brilliantly for this recipe.

  9. Make these with my kids about once a week.. Really great!

  10. I am so excited to try this. After a trip to Europe I have come back with an awareness of GMOs in American food and have taken my family to a new level of eating. I have made all the food in our home GMO free. This is NOT easy at all! We have had to give up some things that were much loved and have had to go back to making a lot on our own. Tortillas are one thing we have yet to find that are non gmo. We enjoy Mexican food weekly in our home and haven’t been able to thanks to this, however tonight we are having burritos I am making these tortillas now and am so excited. Thank you so much for sharing with us!

    • We’re really glad you found us Marie! Yes, the amount of GMO products is very scary – and Europe is involved in various negotiations about it at the amount – there have been many protests recently! But as you’ve pointed out, a great side-effect is that you go back to making things yourself – you know exactly what is in your food then :). Thanks for writing and hope you enjoyed the tortillas and your Europe trip!

  11. I absolutely loved both Europe and the tortillas thank you. I have a large family, 8 children so maybe you could help me with one thing…. by the time I was done fixing all of them they had hardened and I had to reheat each one to fill it. This is extreamly time consuming. If I make these ahead is there anyway to keep them soft? I have a tortilla box but they didn’t stay soft in that either. Any suggestions would be appreciated. Thanks

    • Wow, 8 children? That’s a lot of tortillas to make πŸ˜€ ah yes, they could well get hard in that time. That’s a good question – I would definitely try to keep them damp – so sprinkling a bit of water on each should help. I’d also try to keep them covered up and pressed against each other – in tin foil or perhaps a slightly wet tea towel. I hope that helps. Please let me know what you try!

  12. I am confused: the video recipe differs from the print recipe – why? And how much milk etc did she use in the video?

    • Thanks for giving the recipe a shot, Joline!
      The video is just to illustrate the technique on rolling out the tortillas, the recipe is different. Being all smart-assy, let me point out that I mentioned it in the sentence above πŸ˜‰
      I hope they still turned out well!

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