In an effort to cut down on packaging and avoid palm oil and chemicals in our food I’ve been trying to find quick, easy recipes for everyday foods, such as these flour tortillas, which our family love. I’ve made these tortillas a few times now and they’re a sinch to make – the longest part of the process is dry frying the pancakes but if you’ve two pans you an half the time!
- 400g self-raising flour or 400g plain flour and 2 tsp baking powder
- 1/2 tsp salt
- 300ml hot water (from the kettle)
- 3 tbsp extra virgin olive oil
- Combine the flour (and baking powder if required) and salt in a large bowl. In a measuring jug mix the hot water and oil together and add to the flour.
- Stir together until all ingredients are well combined, form a dough and are cool enough to handle. The hot water helps give a ‘chewy’ texture to the tortillas.
- On a floured surface, knead the dough for 5 minutes. Divide the dough into 8 squat balls, cover with a clean tea-towel and leave to rest for 10 minutes. Make sure the bottom of each ball is floured or it’ll stick to whatever it’s resting on.
- In a large dry frying pan cook each tortilla until brown spots start to form on the bottom, flip and do the same on the other side. Wipe the pan if you get a build up of flour on it.
- Put your cooked tortillas into a lidded container or between two dishes to keep in moisture. If they dry out they’re impossible to roll and aren’t as nice to eat.