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. It is soft, tastes amazing, and is perfect for making wraps with your favorite fillings. When you learn how to make these rustic homemade wheat tortillas, you will never want to use store-bought ones again!
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This soft and chewy Wheat Tortilla Bread is very similar to my delicious Greek Pita Bread recipe. You can fill them with Shish Tawook (Turkish Chicken Kebab) for making wraps, turn them into tortilla chips to have with a bowl of Mercimek Corbasi (Turkish Lentil Soup), or simply dip them into Hummus.
Why This Recipe Works?
- It's a very easy recipe that you can make with a few pantry ingredients.
- This Wheat Tortilla Bread is so versatile, you can make wraps & fajitas with them, dip them in soups or use them as a pizza base.
- You can prepare the dough ahead and keep it refrigerated for up to 3 days.
- This Wheat Tortilla Bread recipe is dairy-free / vegan-friendly.
- They are so delicious that you will never want to go back to store-bought ones.
Ingredients and Substitutes
- Flour - I use plain white flour (all-purpose flour) for this tortilla recipe. You can also use strong white flour if that's what you have.
- Oil - These Wheat Tortilla Wraps are traditionally made with lard but I prefer using a neutral-tasting oil such as sunflower, vegetable, or rapeseed oil. Butter is another alternative to lard and adds extra flavor to the wraps!
- Salt - It increases the strength of the dough as well as the flavor.
- Baking powder - It helps the tortillas to form bubbles when cooking them in a hot pan.
Step-by-Step Instructions
You might find daunting the idea of making your own bread at home. The good thing is that Wheat Tortilla Bread is straightforward to make when you follow a few simple steps:
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 on a lightly floured surface for 15 minutes. Cover it with a clean kitchen towel or a cling film while resting it. 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 (approximately 77 grams each) 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. Transfer it on a plate and cover with a clean kitchen towel.
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.
Scroll down to the recipe card for the full, printable recipe!
How to Serve Homemade Wheat Tortilla Bread?
There are many different ways to use these delicious tortillas, and my favorite way to eat them as a breakfast wrap with some scrambled eggs and sucuk (a type of Turkish spicy beef sausage I use for making Sucuklu Pide).
They are great for making tortilla chips to dip into Tirokafteri (Spicy Whipped Feta Dip), Haydari (Turkish Yogurt Dip), or Mediterranean Hummus Dip.
You can also use these wraps to make enchiladas, fajitas, burritos and tacos for a delicious South-of-the-Border meal!
The leftovers are great for using as a thin pizza base for making individual pizzas for a quick weeknight meal.
Top Tips From the Chef
- 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 with a clean kitchen towel to keep them warm and soft while cooking the rest.
Recipe FAQs
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. Alternatively, you can microwave them for 20 seconds.
Yes, the best way to keep them fresh is to freeze them! Let them cool down to room temperature, and stack them with a small sheet of parchment paper between them. This will prevent the tortillas from sticking to one another. Place them in a container or a freezer bag and keep them frozen for up to 5 months.
Tightly wrap the leftovers and store them at room temperature for up to 5 days, or refrigerated for up to a week.
Related Recipes
For more simple yet delicious flatbread recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making these delicious Homemade Wheat Tortillas as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet olsun!
Homemade Wheat Tortilla Bread
Equipment
- 1 sifter
Ingredients
- 275 g plain white flour / all-purpose flour
- 2 tablespoon vegetable, rapeseed, or sunflower oil
- ½ teaspoon salt
- 150 ml hot water
- 1 teaspoon baking powder
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 (approximately 77 grams each) 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
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Faiza
This is such a simple and easy to follow recipe. These will be a staple in my household. Thank you!