Perfect thin Tortilla wraps

Perfect Tortilla wraps

Far better than those rubberised, chemical tasting things you buy in supermarkets.

These turn out really well.

I make falefal avacado salad wraps and fried egg wraps with these.

makes 8 x 60g x 10 inch wraps

INGREDIENTS:

250g white organic bread flour.

170g boiling water.

2.5g or half tsp salt.

5g or 1 x level tsp baking powder.

50g butter melted.

OR MAKE WITH 20% WHOLEMEAL:

200g organic bread flour

50g organic wholemeal flour

METHOD:

In a medium bowl combine the flour, salt, and baking powder. whisk to incorporate.

cut the butter into small pieces and microwave for 20 seconds, or until very soft, stir with a spoon to mix.

boil kettle. weigh 170g boiling water into a jug/cup/container/pot.

Add the softened butter to the boiling water and stir until butter has fully melted.

pour into the flour mix, stir with a fork until there is no dry flour visible, then use a spatula to fold the mix into a rough dough.

Cover with cling film and rest for 30 minutes.

Tip/scrape the warm dough onto the floured worktop and knead for 1-2 minutes.

Turns into a nice soft dough. A bench scraper helps to scrape the worktop if the dough sticks.

Divide/weigh the dough into 8 x 60g pieces. A perfect size for my frying pan.

Shape into balls.

Place the dough balls on a plate or tray and cover with film.

Refrigerate for at least 1 hour if you want to cook them straight away. chilling them firms up the dough and makes them easier to roll out.

I keep them in the fridge until I use them, sometimes for 3-4 days.

Once chilled, roll the dough balls out using a rolling pin with lots of flour.

you can roll these really thin without the dough tearing. Lots of flour is key.

Cook in a preheated pan on high heat for about 2 minutes on each side. dont over cook.

I sometimes batch fry them, wait for them to cool, put them in a zip-lok bag and freeze them.

30 seconds in the microwave to unfreeze.