Step 1: Prepare the Dough
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt until well combined.
- Add Oil: Pour in the vegetable oil (or melted butter/lard) and mix with a fork or your fingers until the mixture resembles coarse crumbs.
- Add Water: Gradually add the warm water to the flour mixture, stirring until the dough begins to come together. You may need to adjust the water slightly—if the dough feels too dry, add a little more water, and if it’s too sticky, add a bit more flour.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. The dough should be soft but not sticky.
- Rest the Dough: Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes. This helps the gluten relax, making the tortillas easier to roll out.
Step 2: Roll Out the Tortillas
- Divide the Dough: After resting, divide the dough into 8 equal pieces (for larger tortillas) or 12 pieces (for smaller ones). Roll each piece into a ball.
- Flatten the Dough: On a lightly floured surface, take one dough ball and flatten it slightly with your hands.
- Roll It Out: Using a rolling pin, roll the dough into a thin circle, about 8-10 inches in diameter. Aim for even thickness to ensure uniform cooking. If the dough sticks, dust it lightly with flour.
Step 3: Cook the Tortillas
- Heat the Pan: Preheat a cast-iron skillet or non-stick frying pan over medium-high heat. Do not add oil or butter to the pan; the tortillas should be cooked dry.
- Cook the Tortilla: Place the rolled tortilla onto the hot skillet. Cook for about 30 seconds to 1 minute, until small bubbles start to form and the bottom has golden-brown spots.
- Flip the Tortilla: Use tongs to flip the tortilla and cook for another 30 seconds to 1 minute on the other side. The tortilla should puff up slightly. If it does, that means you’re doing it right!
- Keep Warm: Once cooked, transfer the tortilla to a plate and cover it with a clean kitchen towel to keep it warm. Repeat the process with the remaining dough balls, stacking the cooked tortillas and covering them as you go.
Step 4: Store and Serve
- Storing Tortillas: If you’re not using the tortillas immediately, let them cool completely and then store them in an airtight container or a resealable plastic bag. They can be kept at room temperature for a day or in the refrigerator for up to a week. For longer storage, you can freeze them.
- Reheating: To reheat, warm the tortillas in a dry skillet over low heat for a few seconds on each side, or wrap them in foil and heat them in the oven.
Tips for Success
- Adjusting Thickness: For thicker or thinner tortillas, adjust the rolling process according to your preference.
- Experimenting with Flavors: You can add spices or herbs to the dough for extra flavor, such as garlic powder, cumin, or dried oregano.
- Using Whole Wheat Flour: For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
Conclusion
Making Homemade Tortilla Wraps is a simple and rewarding process that results in fresh, soft tortillas that are perfect for all your favorite meals. Whether you use them for wraps, burritos, or tacos, these tortillas will elevate your dishes to a whole new level. Enjoy crafting your delicious homemade tortillas!