Quick Wrap

🥘 Ingredients

• fine sea salt 1 teaspoon
• very warm water 160 ml
• all-purpose flour 260 g
• light flavored oil 75 g
• parchment paper

1. 1

   Dissolve salt: Add the fine sea salt to the very warm water and stir together until the salt dissolves.
2. 2

   Make dough: In a large bowl , use a fork to combine the all-purpose flour with the light flavored oil (or other fat) until it looks crumbly. Pour in almost all of the salt water and stir until a shaggy dough forms. If the mixture seems dry, add a bit more water.
3. 3

   Quickly knead: When the dough comes together, transfer to a floured work surface and knead until smooth, 2 minutes to 3 minutes . Cover with a clean dishcloth and leave for at least 15 minutes and up to 2 hours .
4. 4

   Roll out the dough: Divide the dough into 10 equally sized blobs and shape them into small disks. Use a rolling pin to roll each small disk into an 8-inch round. The thinner, the better. Stack the rolled tortillas with a piece of parchment paper between them.
5. 5

   Preheat a skillet: Preheat a wide, heavy-bottomed skillet over medium-high heat for a few minutes.
6. 6

   Cook tortillas: When the skillet is preheated, add the first tortilla. Within 20 seconds to 30 seconds , you should start to see it puffing up with bubbles. When the bottom of the tortilla has some brown spots, flip it and cook until the second side is browned in places and the tortilla looks dry around the edges. Each tortilla will take 1 minute to 2 minutes to cook.
7. 7

   Keep warm: Transfer the cooked tortilla to a dishcloth and cover it, then continue with the remaining tortillas, adjusting the heat as needed.