Flour Tortillas | Easy To Make

In the 21st issue of Taste Magazine I asked the team to please give me a recipe for tortilla wraps. This was way back in April 2007 and since then I have done nothing about the recipe for flour tortillas other than file it for later use. Since then I have continued to buy my wraps from Woolworths, and they are not cheap. Mine may not have been as perfect, but they are great and I am now left wondering why on earth I waited so long to make them. They are so easy and all you need to do is make them about an hour before you want to use them. They need to rest for 30 minutes and so you can go from ingredients to a meal in an hour. I made 4 to see how they would work and the recipe I have given below is for 4 wraps. You can increase the recipe to suit you, as they have be frozen for up to 3 months or left in the fridge for 5 days, once cooled. As they are so easy to make I decided it would be just as easy to make them when I need them. I did not use my tortilla to make a wrap. Instead I decided to serve it with a cold soup.

Cold Cucumber and Avocado Soup
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Flour Tortillas

Recipe Category: Bread
All Rights Reserved: Recipe adapted from Taste Magazine issue 21 page 10


  • 180 g flour
  • 1 g salt
  • 1 g sugar
  • 40 g butter
  • 100 mls water


  • sift the flour, salt and sugar into a bowl
  • rub the butter into the flour until it resembles fine breadcrumbs
  • gradually add the water and mix into a soft dough
  • you may need more or less water, depending on the flour
  • the dough should not be too sticky or too dry
  • divide into 4 balls and place on a lightly greased surface
  • cover with a damp cloth and leave to rest for 30 minutes
  • roll each ball into a circle as thin as you can get it
  • cook each tortilla in a very hot pan for 1 minute per side
  • if it puffs up press down with a spatula
  • use immediately

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