These tortillas are so quick to make – why not give them a try?
I made half the recipe as there are just the two of us and 8 small tortillas was a perfect amount. The full recipe makes 16 which is enough for a small family.
3 cups plain flour
1 tsp salt
1 tsp baking powder
1/3 cup olive oil or vegetable oil
1 cup warm water
Place all ingredients in a food processor and mix until you have a ball. Tip out onto a floured surface and knead for a minute or so until smooth. Wrap the ball in plastic wrap and leave to rest for a 15 minutes or up to a couple of hours.
On a floured surface, roll the dough into a sausage shape, then cut into 16 equal portions. Turn each piece to coat lightly in flour, flatten with the palm of your hand, then use a rolling pin to roll out each one into a rough circle, about 15 cm (6 inches) in diameter. Heat a frying pan until hot then cook the tortillas, one at a time, for about 45 seconds to a minute, or until starting to brown and bubble underneath. Turn and cook for 20-30 seconds on the other side. As you cook the tortillas, keep them stacked and covered under a tea towel.
Serve warm or cool and keep in the fridge for up to a week or in the freezer for up to a month or so. Separate each tortilla with a piece of baking paper.
Reheat the tortillas stacked in a microwave-safe container with a lid for 15-30 seconds. Before placing the tortillas in the container place a piece of dampened paper towel in the bottom.
Serve the tortillas warm, with the filling of your choice. Serving suggestion in the photo shows two spicy sautéed prawns served in a tortilla, with lettuce and aioli.
Makes 16
Note: this recipe makes 16 small tortillas (as shown in photo) or eight large ones. Half the recipe will make 8 small tortillas or 4 big ones.
