Pressing a hot skillet on fresh-rolled dough for 60 seconds creates steam pockets, making wraps pliable enough to fold without cracking.
Homemade Wraps
Whip up these delightful homemade wraps for just a nickel apiece! With a simple blend of flour, water, and a dash of love, you'll create irresistibly soft and flavorful wraps that easily outshine anything from the store. Perfect for tacos, sandwiches, or just rolling up your favorite fillings – your taste buds will thank you!
Prep
15
min
Cook
6
min
Serves
6
people
Level
beginner
The Story
This unleavened flatbread business kicked off in 1940s Mexico with wheat tortillas, but truck drivers in 1990s Yorkshire nicked the format wholesale, slapped in a kebab, and called it a wrap—proving Britain's greatest culinary contribution is stealing someone else's bread and filling it with chips. No yeast, no fuss, just flour, oil, and water doing what Mexican grandmothers perfected centuries ago.
Regional Twist
Swap the farine de blé for masa harina in Oaxaca, Mexico, ditch the sunflower oil entirely, and you've gone from French-inflected wrap to proper corn tortilla—same 2 grams of salt, wildly different continent, same stubborn insistence that bread shouldn't need an oven.
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 120g d’eau (4.24 oz)
🫙Pantry Staples(2)
- 400g de farine de blé (éco+, 0,21€) (3.2 cup)
- 45g d’huile de tournesol (éco+, 0,07€) (1.59 oz)
🧂Spices & Seasonings(1)
- 2g de sel (0,02€) (0.07 oz)
Nutrition (per serving)
Calories
302
Protein
7g
Carbs
49g
Fat
8g
👨🍳 Instructions
- 1
Combine the flour, sunflower oil, and salt in a bowl.
- 2
Gradually add the water while mixing with a spoon.
- 3
Knead the dough quickly by hand to form a nice ball.
- 4
Let it rest for 15 minutes under a clean cloth.
- 5
Divide the dough into 6 pieces for 6 wraps.
- 6
In a hot pan without oil, cook each wrap for about 1 minute on each side.
💡 Pro Tips
- ✓Hydrate your dough to 30% water-to-flour ratio (120g water : 400g flour) rather than adding more, as wrap dough needs lower hydration than bread to remain pliable and prevent sticking during rolling.ingredient30% hydration ratio
- ✓Rest the dough for at least 15 minutes, then individually rest each portioned ball for 5 minutes before cooking so gluten relaxes and allows even rolling to 2-3mm thickness without shrinkback.timing15 minutes bulk + 5 minutes per portion
- ✓Cook wraps on a 375-400°F dry cast-iron or stainless steel pan with no oil, watching for light brown speckles (0.5-1 minute per side) because direct heat causes steam pockets to form, creating the characteristic pliable texture.equipment375-400°F, 0.5-1 minute per side
- ✓Stack cooked wraps immediately in a clean kitchen towel to trap residual steam, which keeps them soft and prevents them from becoming brittle as they cool—steam rehydrates the surface starches.techniqueStack immediately while hot
- ✓Use a 11:1 flour-to-oil ratio (400g flour : 45g oil) to create a tender crumb structure; the oil coats gluten strands and limits their development, preventing tough, chewy wraps.ingredient11:1 ratio (400g:45g)
Share this recipe
Prep
15
min
Cook
6
min
Serves
6
people
Level
beginner
Share this recipe
Pressing a hot skillet on fresh-rolled dough for 60 seconds creates steam pockets, making wraps pliable enough to fold without cracking.
Homemade Wraps
Whip up these delightful homemade wraps for just a nickel apiece! With a simple blend of flour, water, and a dash of love, you'll create irresistibly soft and flavorful wraps that easily outshine anything from the store. Perfect for tacos, sandwiches, or just rolling up your favorite fillings – your taste buds will thank you!
The Story
This unleavened flatbread business kicked off in 1940s Mexico with wheat tortillas, but truck drivers in 1990s Yorkshire nicked the format wholesale, slapped in a kebab, and called it a wrap—proving Britain's greatest culinary contribution is stealing someone else's bread and filling it with chips. No yeast, no fuss, just flour, oil, and water doing what Mexican grandmothers perfected centuries ago.
Regional Twist
Swap the farine de blé for masa harina in Oaxaca, Mexico, ditch the sunflower oil entirely, and you've gone from French-inflected wrap to proper corn tortilla—same 2 grams of salt, wildly different continent, same stubborn insistence that bread shouldn't need an oven.
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- 120g d’eau (4.24 oz)
🫙Pantry Staples(2)
- 400g de farine de blé (éco+, 0,21€) (3.2 cup)
- 45g d’huile de tournesol (éco+, 0,07€) (1.59 oz)
🧂Spices & Seasonings(1)
- 2g de sel (0,02€) (0.07 oz)
Nutrition (per serving)
Calories
302
Protein
7g
Carbs
49g
Fat
8g
👨🍳 Instructions
- 1
Combine the flour, sunflower oil, and salt in a bowl.
- 2
Gradually add the water while mixing with a spoon.
- 3
Knead the dough quickly by hand to form a nice ball.
- 4
Let it rest for 15 minutes under a clean cloth.
- 5
Divide the dough into 6 pieces for 6 wraps.
- 6
In a hot pan without oil, cook each wrap for about 1 minute on each side.
💡 Pro Tips
- ✓Hydrate your dough to 30% water-to-flour ratio (120g water : 400g flour) rather than adding more, as wrap dough needs lower hydration than bread to remain pliable and prevent sticking during rolling.ingredient30% hydration ratio
- ✓Rest the dough for at least 15 minutes, then individually rest each portioned ball for 5 minutes before cooking so gluten relaxes and allows even rolling to 2-3mm thickness without shrinkback.timing15 minutes bulk + 5 minutes per portion
- ✓Cook wraps on a 375-400°F dry cast-iron or stainless steel pan with no oil, watching for light brown speckles (0.5-1 minute per side) because direct heat causes steam pockets to form, creating the characteristic pliable texture.equipment375-400°F, 0.5-1 minute per side
- ✓Stack cooked wraps immediately in a clean kitchen towel to trap residual steam, which keeps them soft and prevents them from becoming brittle as they cool—steam rehydrates the surface starches.techniqueStack immediately while hot
- ✓Use a 11:1 flour-to-oil ratio (400g flour : 45g oil) to create a tender crumb structure; the oil coats gluten strands and limits their development, preventing tough, chewy wraps.ingredient11:1 ratio (400g:45g)