Basic Wholesome Tortilla Wrap

With a new space I have decided to revamp some of the recipes I have shared previously on my old space, improving on some areas as I do them. Here's one the very first recipes I posted as I started my blog. Place trust in basic ingredients and they will lead you a long way; I have a tab of 'Made from Scratch' under Recipes, which I hope to discover more as I cook, so I can stop buying ready made ones from groceries and supermarkets. 

Those supermarket tortilla wraps that costs you like what..$5 for a few pieces of what simple flour and water can make? Throw that thought away now. You do not need them when you have this. 

An extra tip: if u want to go for a crispy tortilla, griddle-bake it slightly longer & go ahead and let it be exposed to the natural air in the surrounding as it cools, if not, keep it covered, for me I used a kitchen towel, u may use a clean kitchen cloth to keep its warmth and softness.

Here I have it with my grilled chicken fillet, cherry tomatoes and avocado sprinkled with a pinch of salt, mixed all together. A super quick and simple take-away; oh but feel free to throw in whatever you like, I also love scramble eggs with smoked salmon, sprinkle some cilantro. yummms

Homemade Flour Tortilla Wrap

Ingredients

2  3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons vegetable shortening/ Crisco
3/4 teaspoon salt
3/4 cup very warm tap water

Directions

  • Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  
  • Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  
  • If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). 
  • Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.
  • Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.
  • Heat an ungreased griddle or heavy skillet over medium to medium-high heat. Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
  • Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). 
  • After 30 to 45 seconds, when there are browned splotches underneath, flip it over. 
  • Pan fry 30 to 45 seconds more, until the other side is browned; don’t overcook the tortilla or it will become crisp.  Remove and wrap in a cloth napkin.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the cloth.

 

You can keep it in your fridge for up to 3 days, just take it out and pop it into the microwave for 45 seconds -1 minute to warm it up (depending on your microwave's heat).