Homemade Tortilla Wraps

In a large mixing bowl, combine 2 cups of all‑purpose flour with 1 teaspoon of salt.

Add 1 tablespoon of vegetable oil to the dry ingredients and stir to distribute evenly.

Gradually pour in 3/4 cup of warm water while mixing with a wooden spoon or hand until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for about 3–4 minutes, until smooth and elastic.

Cover the dough with a clean kitchen towel and let it rest for 5 minutes to relax the gluten.

Divide the rested dough into 4 equal portions and shape each portion into a smooth ball.

Using a rolling pin, roll each ball into a thin circle about 8‑10 inches in diameter; dust with a little flour as needed to prevent sticking.

Preheat a dry skillet or non‑stick pan over medium‑high heat (about 375°F / 375°F).

Place one tortilla in the hot skillet; cook for 30–45 seconds, until small bubbles form on the surface and the underside shows light brown spots.

Flip the tortilla and cook the other side for another 30 seconds, just until lightly browned; remove and keep warm under a towel.

Repeat the cooking process with the remaining tortillas, stacking them under the towel to stay soft.

Serve the fresh tortillas immediately, or store in an airtight container for up to 2 days; reheat briefly on a skillet before using.