Homemade Tortilla or Taco Wraps

The long life  of some supermarket wraps scares me. The ingredients taken from a pack of discount supermarket White Tortilla Wraps reads Wheat Flour (Wheat, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Palm Oil, Humectant: Glycerol; Sugar, Raising Agents: Diphosphates, Sodium Carbonates; Emulsifier: Mono- And Diglycerides Of Fatty Acids; Acidity Regulator: Citric Acid; Preservatives: Potassium Sorbate, Calcium Propionate; Salt, Wheat Starch, Flour Treatment Agent: L-cysteine. Whereas homemade wraps contain Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Rapeseed Oil, Salt.

I've been meaning to try making wraps since the first lockdown in 2020.  Finally, 3 years later I have had a go.

I made 15 small taco wraps, which took me over half an hour cooking one after another in a single frying pan.  This has not put me off making more in the future, either making larger (and therefore less) wraps, or using two frying pans at a time if making smaller taco wraps again.

Makes 6-8 wraps or 12-16 tacos 

250g plain flour, plus a little more for dusting

2 tbsp vegetable oil

½ tsp fine salt

Mix flour, vegetable oil and salt in a mixing bowl then stir in 150ml warm water.  Once the mixture is well combined, knead on a lightly floured surface for 5 minutes until the dough is soft and smooth. Cover with a clean tea towel and rest for at least 15 mins before rolling out.

After resting, weigh the dough and then divide into as many wraps you need.  Roll out each ball of dough as thinly as possible on a floured work surface. Larger tortillas should be about about 20 cm wide, 2mm thick, and tacos around 10cm wide.

Heat a large frying pan (or two if making tacos) over a medium-high heat. Cook the tortillas for 1 minute on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest, otherwise seal in a bag for up to two days in a cool place, or freeze for up to three months.

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