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Kelly Tortillas



16 portion(s)


  • 460 grams bread flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 70 grams rice bran oil
  • 310 grams warm water

Recipe's preparation

    To make the dough:
  1. Place all ingredients in the TM Bowl and mix 10 seconds speed 5 to combine. Knead Dough mode for 6 minutes to create a smooth dough.

  2. Divide dough immediately into 16 balls and leave on a silicone mat for at least 30 minutes uncovered to form a skin

  3. Roll out one at a time until very thin and cook in a hot dry pan 30 to 60 seconds a side.

    Cool and store in ziplock bags and use as needed.


Accessories you need



Leaving the raw tortilla dough to form a textured skin is essential to get large thin soft wraps.

The wraps can be stored once cool in the fridge for a week or the freezer for upto 3 months.

These wraps are just like old el paso but with no nasty additives or preservatives.Use in the same way.

The flour in the wraps can be swapped to create variations such as corn tortillas or gf buckwheat.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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