A popular social media food blogger has issued a compelling call to stop buying supermarket wraps, sharing a remarkably simple recipe for making fresh, healthy versions at home.
The Problem with Shop-Bought Wraps
Jerome, who runs the successful account jeromecooksfood and has amassed over 250,000 followers, recently demonstrated his from-scratch method. He began his tutorial with a stark warning about commercial products.
"Here's your annual reminder to stop wasting money on shop-bought wraps when they are so easy to make from scratch," he stated. The food expert criticised the common additives found in many store-bought tortillas.
"There is absolutely no reason for flour tortillas to contain emulsifiers, preservatives, [or] humectants," Jerome explained. He emphasised that these ultra-processed ingredients add no nutritional value and have been linked to damaging gut health.
He concluded that the trade-off isn't worth it, describing the taste of many commercial wraps as "horrible, plasticky, not good at all."
The Simple Homemade Solution
Fortunately, Jerome's alternative is straightforward and requires just a handful of basic ingredients. His recipe, which makes six tortillas, calls for:
- 240g (1 1/2 cups) strong white bread flour
- A pinch of salt
- 3 tbsp (45ml) olive oil
- 120ml (1/2 cup) boiling water
The method is equally simple. Combine the ingredients, then knead into a smooth dough once it's cool enough to handle. The key step is to cover and rest the dough for at least 30 minutes.
After resting, divide the dough into equal balls, roll each out thinly on a lightly floured surface, and cook in a very hot pan for about 45 seconds per side until bubbles form.
Pro Tips for Perfect Tortillas
In the video description, Jerome shared crucial advice for success. He stressed the importance of the resting period, recommending at least 30 minutes, but up to an hour if possible, to make the dough easier to roll.
He also cautioned against using too much flour when rolling, advising just a light sprinkle. His final tip was to roll them thin and cook them hot for the best texture.
Wrapping up his demonstration, Jerome showcased the soft, pliable results. "Look at how amazing and soft they are, and they're absolutely delicious, and you didn't need any emulsifiers or preservatives," he said. "This is real food, real fast."
The recipe provides a versatile base for quick lunches, burritos, enchiladas, or even as a light pizza base, offering a healthier, tastier alternative to processed supermarket options.
