Little Soft Wheat Tortillas


  • 125ml (1/2 cup) milk 
  • 25ml (1 Tbsp + 2 tsp) Canola oil 
  • 200g (1+ 1/3 cups + 2 Tbsp) flour 
  • 1/4 tsp baking powder
  • 1/2 tsp table salt


Makes 32-40 x 6cm tortillas

Dough offcuts can be folded together and then re-rolled.  Extra tortillas can be stacked, wrapped in an airtight bag and frozen for up to 3 months.

Pour milk and oil into a small pot set over a gentle heat until just lukewarm.

Sift flour, baking powder and salt into a bowl.

Make a well in the centre of flour and pour in liquid. Using a rubber spatula mix just enough to bring it together.

Tip on a clean work surface and gently fold into a ball. Do not overwork dough as tortillas will be tough.

Break dough into 3-4 even-sized pieces.

Lightly flour a bench. Roll each ball into a round as large as possible before dough begins to pull back.

Rest dough for 3 minutes and continue to roll, and then rest, until dough is 1mm-2mm thick. Cut into straight-edged 6cm rounds. Repeat with remaining balls of dough.

Preheat a barbecue flat plate or grill plate to medium. Place tortillas well-spaced on dry flat plate and cook for 30-40 seconds on each side or until a few light brown spots appear and centre is cooked.

Place on a folded tea towel and cover. Serve as soon as possible, or freeze in a sealed bag for up to 3 months. Thaw and refresh in 150°C oven for 5 minutes.