"Out with the old"...or "A new tortilla wrap recipe"

Isn't it funny how we sometimes hold on to a recipe because we have always used that particular one?  A while ago I found a recipe for tortilla wraps and have made these a few times since.  Given that the recipe was from my treasured River Cottage Bread book, I didn't think I could find a better one.  These are good and quick - what's not to like?

Fast forward to today and I have to say that I think I have unearthed the ultimate tortilla recipe for lovely soft wraps which are no doubt going to be my new favourite (sorry, River Cottage).  I love the soft texture which makes wrapping them so much easier. 

On this occasion I used wholemeal flour and filled the wrap with leftovers from yesterday's salad - delicious!  My dough-rolling skills were obviously not quite up to scratch today, resulting in the wonky shape you see in the picture but hey, it's homemade :-) 

I hope you'll give these a try - so simple and yet so satisfying.  And if you make a couple of batches, you can always freeze them for later use.


Tortilla wraps (makes 8)

Ingredients:
300 g flour (white or wholemeal)
1.5 tsp baking powder
1 tsp salt
2 tsp vegetable oil
180 ml warm milk (I used a mixture of cold milk with a little hot water from the kettle as I couldn't be bothered to heat the milk on the stove :-))

Method:

1. Mix all the ingredients to a dough and wrap in plastic, leaving to rest for 20 minutes.
2. Divide the dough into 8 balls and leave these to rest for a further 5 - 10 minutes.
3. With a rolling pin, roll each ball into a round of approximately 8 inch diameter.
4. Heat a (preferably non-stick) frying pan and cook each wrap for 30 seconds on each side.
5. Fill with your choice of filling or leave to cool & freeze for later use.