Wheat Tortillas (Wraps)
  • Course
  • Cuisine
Servings Prep Time
Cook Time Difficulty
Servings Prep Time
Cook Time Difficulty
  • 340 g all-purpose flour (±2 cups)
  • 5 ml baking powder (±1 tsp)
  • 2 ml salt (±1/2 tsp)
  • 30 ml oil (olive, avocado or canola) (±2 tbsp)
  • 180 ml warm water (±2/3 cup)
  1. In a large mixing bowl, combine flour, baking powder and salt. Add oil, warm water and mix until combined then knead with your hands, approx. 3-5 min., until you have a smooth and elastic dough that doesn’t stick to the bowl or to your hands. Add a little flour if needed.
  2. Divide into 8 equal portions and roll into balls.
  3. Place the Universal Cookware 24 cm Frypan on the stove on medium-high heat.
  4. On a lightly floured surface, roll one dough ball to the size of the Frypan. Sprinkle flour lightly on top of the dough to avoid it sticking to the rolling pin.
  5. Place the tortilla into the Frypan. Cook for 40-50 sec. until bubbles start to form on the top of the dough and few pale brown spots appear on the bottom (increase heat if it takes more than a minute; reduce heat if it browns too fast). Flip the tortilla and cook for 30 to 40 sec.
  6. Transfer into a tortilla keeper or place a damp paper towel in the bottom of a heat resistant serving plate that can be closed to maintain the moisture balance.
  7. Continue with the remaining dough portions: while each tortilla is cooking, roll out the next ball.

Tip: Store in an airtight container for 24h at room temperature or a few days in the fridge.