Tortilla wraps - how to make

ceebeeby

This was the easiest recipe in the world to make - and the results - phenomenal! The whole family declared them so much nicer than the usual packet ones!!!

So fast and easy. My only 'near' disaster, is that the kids were quite enthusiastically helping, and I 'forgot' to put in the olive oil until I'd already started kneading! I just sprinkled some on the board, and squished it in - didn't seem to make too much difference.

Thanks so much for this fab recipe!

tenuissent

Made my first today and was awed by the ease and speed. Pre-wedding supper in Feb is going to be tortillas and various fillings for up to 30 people (including children) making their own. Need to make and freeze about 100 in small batches for the next 3 weeks. Those who enjoy it can roll up tortillas with fillings, chill overnight, cut into pinwheels for titbits with first drinks for the "wedding". (This is actually a celebration of a wedding that took place in Thailand, but UK family are summoned to cheer them on).

staceydaisy

As any1 got a recipe for home made tortillas please

Allegra

There's a good one here.

davetrousers

Spanish Tortilla or Mexican?

Pink.

Hi staceydaisy,

There are recipes on this thread that should help:

Tortilla wraps - how to make

I'll add your thread to that one later to keep the recipes together.

Pink

staceydaisy

thank u

And im guessing the tortillas can be put in the freezer once made up

The_Mighty_Gusset

staceydaisy wrote: »

And I'm guessing the tortillas can be put in the freezer once made up

Nope, because no matter how many you make, you'll scoff them all.

Basically all flatbreads are just flour and water, adding a bit of olive oil gives a bit of extra flavour and means you can cook them in a dry frying pan.
You don't need to add salt, but a large pinch does help with flavour.
I use a large 'Thermospot' frying pan, basically because I can easily see when it's hot enough.
The breads will bubble slightly and blister to show that they are cooking properly.
60-90 seconds each side is plenty.
Use plain flour for tortillas, wholemeal for chapatis
If you make a large tortilla and fold it in half before cooking, then you've got a Pitta - and the air pocket will open up as it cooks, making it easy to split.

soupdragon10

Finally found a good use for the griddle plate on my cooker which I haven't used since I've had the thing - got around to making first experimental batch of home made tortillas yesterday. Added some basil and coriander and DH loved them (saved me buying overpriced shop ones). Just wondered the best way to store them to keep for a few days (won't last longer than this).

Would they be OK in an airtight plastic container?

themull1

freeze them between greaseproof, and put in freezer bag?