Soft Flour Tortilla Wraps (Flatbread)
5 People
198 Cals
Soft Flour Tortilla Wraps (Flatbread)
5 People
198 Cals
About the recipe
Soft… warm… and beautifully pliable, these homemade tortilla wraps are one of the simplest and most satisfying breads you can make from scratch.Made with just a handful of everyday ingredients, they come together in minutes and deliver that perfect soft, bendy texture you want in a wrap — without any preservatives or additives. Think of them as a cross between a classic flour tortilla, a soft flatbread, and traditional roti… light, tender, and incredibly versatile.The secret lies in using boiling water, which gently hydrates and softens the flour, creating a smooth, elastic dough that rolls easily and cooks into soft, flexible wraps every time.Perfect for wraps, tacos, flatbreads or simply tearing and dipping into your favourite dishes.Simple. Nourishing. Made to be enjoyed fresh.
Nutrition Per Serving
198
Calories
6g
Fat
1g
Saturates
Sugars
300mg
Salt
5g
Protein
25g
Carbs
4g
Fibre
Ingredients
Method
- Combine the flour, baking powder and salt in a bowl.
- Add the oil and boiling water.
- Mix with a spoon until it comes together, then gently knead into a soft dough.
- Cover and rest for 10–15 minutes to relax the dough.
- Divide into 4 - 5 equal portions, depending on the size you want.
- Roll each piece out very thin on a lightly floured surface.
- Cook in a hot dry pan for 30–60 seconds on each side until lightly golden.
- Stack and cover with a clean tea towel to keep soft and warm.
Notes + Inspiration
The secret to soft wraps
Using boiling water helps to hydrate the flour instantly, creating a softer dough that results in tender, flexible wraps that won’t crack. Keep them soft
Stacking and covering the wraps with a tea towel after cooking traps steam and keeps them beautifully soft and pliable. Avoid burning
Wipe the pan between wraps for a clean, even finish. Gluten-Free Options
These wraps adapt beautifully to gluten-free flours: Cassava Flour
For beautifully soft and flexible cassava flour tortillas, combine 1 cup cassava flour with ¼ teaspoon sea salt, then add 2 tablespoons extra virgin olive oil and ½–⅔ cup warm water, adding the water gradually until you have a soft, smooth dough that isn’t sticky. Divide into 6–8 portions, roll each into a ball, then roll thinly between two sheets of baking paper. Cook in a dry frying pan over medium-high heat for 1–2 minutes on each side, until lightly golden and beginning to bubble. Stack the cooked tortillas and wrap them in a clean tea towel as you go — the steam will keep them beautifully soft and pliable. Perfect for wraps, tacos or alongside your favourite dips and salads. Cup4Cup Gluten-Free Flour
Works exceptionally well as a direct substitute for regular flour. Follow the recipe as written for soft, reliable results. I used Bob's Red Mill flour. Buckwheat Flatbread (naturally gluten-free)
A simple, wholesome alternative with a slightly nutty flavour: Buckwheat works best as a crepe style flatbread...and cooking on in a pan similar to a crepe.
125 g buckwheat flour
2 tablespoons ground flaxseed
Pinch sea salt
½ teaspoon baking powder
350 ml water or carrot juice Mix the ingredients together to form a batter. Sit for 15 minutes. Cook in a non-stick pan for a few minutes each side. How to enjoy:
These soft flour tortillas are incredibly versatile and can be enjoyed in so many delicious ways. Use them as a wrap for a fresh, feel-good lunch filled with grilled chicken, avocado, sweet corn and greens, or fold them into golden, melty quesadillas with cheese and leftover vegetables. For a nourishing twist on nachos, cut them into wedges, crisp them up and top with black beans, avocado and salsa. They’re also perfect for breakfast — simply top with a fried egg, greens and a drizzle of olive oil. Tear and dip them into soups, stews or your favourite dips, or use them as a soft, wholesome alternative to bread alongside any meal. Once you start making them, they’ll easily become part of your everyday cooking.
Using boiling water helps to hydrate the flour instantly, creating a softer dough that results in tender, flexible wraps that won’t crack. Keep them soft
Stacking and covering the wraps with a tea towel after cooking traps steam and keeps them beautifully soft and pliable. Avoid burning
Wipe the pan between wraps for a clean, even finish. Gluten-Free Options
These wraps adapt beautifully to gluten-free flours: Cassava Flour
For beautifully soft and flexible cassava flour tortillas, combine 1 cup cassava flour with ¼ teaspoon sea salt, then add 2 tablespoons extra virgin olive oil and ½–⅔ cup warm water, adding the water gradually until you have a soft, smooth dough that isn’t sticky. Divide into 6–8 portions, roll each into a ball, then roll thinly between two sheets of baking paper. Cook in a dry frying pan over medium-high heat for 1–2 minutes on each side, until lightly golden and beginning to bubble. Stack the cooked tortillas and wrap them in a clean tea towel as you go — the steam will keep them beautifully soft and pliable. Perfect for wraps, tacos or alongside your favourite dips and salads. Cup4Cup Gluten-Free Flour
Works exceptionally well as a direct substitute for regular flour. Follow the recipe as written for soft, reliable results. I used Bob's Red Mill flour. Buckwheat Flatbread (naturally gluten-free)
A simple, wholesome alternative with a slightly nutty flavour: Buckwheat works best as a crepe style flatbread...and cooking on in a pan similar to a crepe.
125 g buckwheat flour
2 tablespoons ground flaxseed
Pinch sea salt
½ teaspoon baking powder
350 ml water or carrot juice Mix the ingredients together to form a batter. Sit for 15 minutes. Cook in a non-stick pan for a few minutes each side. How to enjoy:
These soft flour tortillas are incredibly versatile and can be enjoyed in so many delicious ways. Use them as a wrap for a fresh, feel-good lunch filled with grilled chicken, avocado, sweet corn and greens, or fold them into golden, melty quesadillas with cheese and leftover vegetables. For a nourishing twist on nachos, cut them into wedges, crisp them up and top with black beans, avocado and salsa. They’re also perfect for breakfast — simply top with a fried egg, greens and a drizzle of olive oil. Tear and dip them into soups, stews or your favourite dips, or use them as a soft, wholesome alternative to bread alongside any meal. Once you start making them, they’ll easily become part of your everyday cooking.
