Flour Tortillas with Olive Oil for Wraps
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Ingredients 🧂🥕
- Plain Flour330 g
- Olive Oil50 ml
- Salt10 g
Instructions 👩🍳
Step-by-step:
- Prepare the tortilla dough: Combine the flour, water, oil and seasoning into a soft, smooth dough. Use the illustrated recipe for the exact quantities, timings and cooking settings.
- Rest the dough: Cover the dough and let it relax so it becomes easier to roll out.
- Divide and shape: Portion the dough evenly and form each piece into a smooth ball.
- Roll and cook: Roll each portion into a thin round and cook on a hot dry pan until lightly browned on both sides.
- Keep soft and serve: Stack the cooked tortillas under a clean cloth so they stay flexible, then serve warm.
Soft flour tortillas with olive oil
Warm tortillas from your own pan, ready for whatever is going into the wraps. Stack them under a clean cloth, bring out the fillings and let everyone build their own. The first one might disappear before you finish cooking the rest.
A soft dough without yeast
These tortillas use wheat flour, olive oil, salt and water. Mix the flour and salt, then work in the oil and warm water gradually. Knead until the dough feels smooth and soft and holds together without dry cracks. Cover it and let it relax; it does not need to rise like a yeast dough.
Do not taste raw dough or let children play with it. Uncooked flour can carry harmful germs. Wash hands, tools and work surfaces afterward, keeping flour and raw dough away from ready-to-eat fillings.
Roll thinly and cook in a dry pan
Divide the dough evenly and shape each portion into a ball. Keep the waiting pieces covered. Lightly flour the board and roll one ball into a thin round, turning it as you work. Check that the center is as thin as the edges. If the dough springs back, cover it and let it relax a little longer.
Heat a dry pan over medium-high heat, following the pan's care instructions. Brush loose flour off the round before laying it flat in the pan. Turn with a spatula as bubbles and light brown spots develop. Cook both sides and check the thickest part: it should be set throughout, without a sticky raw layer.
If the spots blacken before the middle cooks, reduce the heat and finish more gently. Adjust the pan for the next tortilla. Transfer each fully cooked round to a clean cloth and cover the stack to keep it flexible. Keep the cloth away from the burner and handle the pan with heat protection.
Make a breakfast wrap
Our scrambled eggs with bacon and parsley make a savory filling. Cook the tortillas first, then prepare the eggs and fill the warm rounds just before eating. Place the filling in a narrow strip, fold in the sides and roll without squeezing hard.
Cooked chicken, cooked beans, vegetables or guacamole work well too. Keep perishable fillings chilled until preparation and use separate clean utensils for cooked food.
Keep the batch moving
- Roll each tortilla small enough to lie flat inside the pan.
- Use only enough flour to stop sticking; a thick dusting dries the dough.
- Have the cloth-lined plate ready before the first round finishes cooking.
Small tacos or herb flatbreads
Make smaller rounds for tacos, keeping them evenly thin. Or brush cooked tortillas lightly with olive oil and add finely chopped parsley to serve as flatbreads alongside dinner.
Freeze a few for later
Let unfilled tortillas cool completely, then freeze portions with parchment between the rounds. Warm them in a dry pan until soft and cover again. Keep fillings separate until eating.
Frequently asked questions
Why does the dough shrink?
It needs more time to relax. Keep it covered and try rolling again after a pause.
Why are my tortillas stiff?
A dry dough, too much rolling flour or excessive cooking can make them firm. Stack fully cooked rounds under a cloth while warm.
Does the pan need oil?
No. The olive oil is already in the dough; cook the tortillas in a dry pan.