Flour Tortillas


Have you tried making your own wraps? They are really easy and the kids can help with rolling them out. We tend to make these to eat straight away as a part of a meal (chicken wraps, burritos, with a BBQ etc) but they do freeze and are good to have on hand for lunches. My hot tip when making these at home is to roll the dough all at once before you start cooking. So you have a stack ready to go. Otherwise you can get tangled between juggling the frying pan and the rolling pin (the voice of experience talking here!) If you want to keep them really soft and bendy cover with a tea towel as soon as they are cooked (to stop them drying out). We have a lovely heavy marble rolling pin which makes rolling these easy (and fun), almost therapeutic! If you don’t have a good rolling pin, I suggest adding it to your kitchen wish list. Ours was a wedding gift and it is still going strong almost 18 years later – much like our marriage :)

Flour Tortillas
Prep Time
Cook Time
Total Time
Recipe type: Bread & Dough
Serves: 10 tortillas
  • 440g plain flour
  • 1 tsp salt
  • 85g butter
  • 1 Tbsp oil
  • 140g warm water
  1. Place flour, salt and butter into the Tmx bowl and rub 5 seconds, speed 5.
  2. Add water and oil.
  3. Lock the lid and knead on interval setting for 2 minutes.
  4. Remove the dough and wrap in silicone mat (or place into an oiled bowl) and let rest for an hour.
  5. Divide mixture into 10 balls and roll each ball into a flat round.
  6. Cook the tortillas in a lightly oiled hot fry pan, cook on both sides until browned.
  7. Serve straight away, or let cool to eat as wraps later. These can be frozen, let them cool completely and then freeze with baking paper between each wrap.
Roll all of the wraps out before you start cooking, then cook them all at once. As you cook them stack them up and cover with a tea towel to keep them soft. If you don't have an hour up your sleeve to let the dough sit, as little as 15 minutes will do. Obviously the longer the better though.


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