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    Cooking Gorgeous » Recipes » Side Dishes

    Homemade Wheat Tortilla Bread

    Published: Dec 22, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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!

    freshly made tortilla wraps

    This soft and chewy Wheat Tortilla Bread is very similar to my delicious Greek Pita Bread and Middle Eastern Lavash Bread recipes.

    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), transform them into deliciously Creamy White Chicken Enchiladas, Authentic Mexican Beef Burrito, Easy Fish Tacos with Mango Salsa, or Wet Burrito Recipe with Ground Beef, or simply dip them into Hummus.

    6 pieces of homemade tortilla bread

    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 You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for homemade wheat tortilla bread
    • 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.

    How to Make Wheat Tortilla Bread?

    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.

    the dough is formed to make tortilla bread

    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. 

    tortilla dough is turned into a ball before resting it

    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.

    the dough ball is divided into 6 equal balls

    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. 

    a dough ball is rolled into a large and thin circle

    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 to a plate and cover it with a clean kitchen towel.

    Freshly cooked tortilla bread is placed on a plate

    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. 

    How to Serve Homemade Wheat Tortilla Bread?

    There are many different ways to use these delicious tortillas:

    My favorite way to eat them is for breakfast along with some scrambled eggs and sucuk (a type of Turkish spicy beef sausage I use for making Sucuklu Pide).

    Same as Taboon Bread, 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 Creamy Chicken Enchiladas Recipe with White Sauce, Grilled Cheese Burritos - Taco Bell Recipe, Air Fryer Chicken Fajitas, 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

    How to warm up the leftover tortilla bread?

    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.

    Can I freeze them?

    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.

    How to store Homemade Wheat Tortilla Bread?

    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:

    • pocketless pita bread
      Greek Pita Bread
    • bazlama turkish flat bread recipe
      Bazlama (Turkish Flatbread)
    • Homemade tawa naan bread with garlic butter
      Garlic Naan - Indian Flatbread
    • Turkish Pide Bread - Ramazan Pidesi

    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!

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    Homemade Wheat Tortilla Bread

    Ayla Clulee
    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. 
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Resting time 30 minutes mins
    Total Time 45 minutes mins
    Course Side Dish, Snack
    Cuisine American
    Servings 6 pieces
    Calories 206 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Rolling Pin
    • 1 sifter
    • 1 Kitchen Aid stand mixer

    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

    Calories: 206kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 265mgPotassium: 46mgFiber: 1gSugar: 0.1gVitamin A: 1IUCalcium: 46mgIron: 0.5mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Faiza

      January 29, 2023 at 2:58 pm

      5 stars
      This is such a simple and easy to follow recipe. These will be a staple in my household. Thank you!

      Reply
    5 from 2 votes (1 rating without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

    More about me →

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