Homemade Tortillas, as the name suggests, are quick to make and you can put essentially what ever you want on them when you’re done!
Method
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Combine the dry ingredients then add the oil and then gradually add enough of the warm water to form a soft dough.
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Knead on a floured board for about 5 mins then allow the dough to rest for at least 10 minutes, this makes it much easier to roll out.
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Divide the dough into 10-12 pieces and roll each to about 20 cm across.
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Cook them quickly in a very hot, lightly oiled frying pan for 30-60 seconds until they bubble and start to brown.
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Turn and cook other side.
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Wrap them in a damp tea towel to keep them soft until ready to use.
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Note: Use 1 teaspoon of salt in this recipe, it really is needed. Normally I would omit salt in recipes but the salt in this recipe is needed to give the tortillas flavour.
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These can be frozen, separate with freezer plastic between each tortilla to make them easy to separate.
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To warm the tortillas wrap them in foil and heat them in the oven.
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Re-heat in a hot, lightly oiled fry pan for a few seconds on each side.
