Homemade Wheat Tortilla Bread

5 from 2 votes

Homemade Wheat Tortilla Bread

This delicious Homemade Wheat Tortilla Bread recipe is extremely easy to make and only requires 4 simple ingredients without needing a trip to the shop.

Prep Time5

Cook Time10

Resting time30

Total Time45

Course: Side Dish, Snack

Cuisine: American

Diet: Halal, Low Lactose, Vegan

Servings: pieces

Calories: 210kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Rolling Pin
1 sifter
1 Kitchen Aid stand mixer

Ingredients

2 ¼ cups plain white flour / all-purpose flour (270 grams)
2 tablespoon vegetable, rapeseed, or sunflower oil
½ teaspoon salt
⅔ cup hot water (150 ml/5oz)
1 teaspoon baking powder

US Customary - Metric

Instructions

To make the dough, combine all the ingredients in a large bowl, and stir.
Pour in the oil, and then slowly add the hot water while mixing.
Knead the dough for 5-7 minutes, until the dough is soft but not sticking to your hands. Use a little flour while kneading if necessary.
Alternatively, you can use a stand mixer with a hook attachment for this step. Simply place all the ingredients in the bowl and knead it for 5 minutes on medium speed.
Turn the dough into a ball and let it rest for 15 minutes. This step is necessary as the gluten in the dough is activated after the kneading and it will spring back when you try to roll the dough.
Divide the dough into 6 equal balls for large tortillas, size 25 cm (10"), or 8 balls if you want smaller tortillas.
Cover the dough balls with a clean kitchen towel and let them rest for another 15 minutes.
Place a large nonstick frying pan on medium-high heat and start rolling the dough balls out.
Working one piece at a time, roll one dough ball into a 25 cm (10") dia disc on a lightly floured surface with a rolling pin.
Place the dough circle into the hot pan and cook for 60 seconds, until air bubbles appear on the surface and light brown spots appear on the bottom. Flip the dough and cook for another 30 seconds on the other side.
Roll another dough ball into a circle while the first one is cooking in the pan. Repeat rolling and cooking until you run out of dough balls.
Keep the cooked tortillas covered with a clean kitchen towel to keep them warm, while you cook the remaining tortillas.

Notes

Give the dough enough rest before rolling it. The gluten in the dough is activated after the kneading and it will spring back when you try to roll the dough.
Roll out the dough as evenly and thinly all around as possible, including the edges.
Make sure your pan is nice and hot before starting to cook your tortilla wraps. This will help them to puff up and form air pockets/bubbles.
Stack the cooked tortilla wraps up on a plate, and wrap them up to keep them warm and soft while cooking the rest.
The best way to warm the tortilla wraps is to warm them up on a hot non-stick frying pan for 20 to 30 seconds.
Tightly wrap the leftovers and store them at room temperature for up to 5 days, or refrigerated for up to a week.

Nutrition