Once you have tried these very tender homemade tortillas you won’t believe how much better they are than the store-bought variety. They also make fantastic sandwich wraps for lunches.
Recipe source: Adapted from Dan Lepard’s Short and Sweet
metric measuring spoons & cups
bowls – 1 medium, 1 large
wide egg flip
550 g plain flour
2 teaspoons baking powder
1 teaspoon salt
125 ml cold milk or water
125 ml boiling water
50 ml sunflower oil
What to do
Set out your equipment and ingredients.
Mix the dough
Spoon the flour, baking powder and salt into the large bowl, and make a well in the centre.
Pour the cold milk, boiling water and oil into the medium bowl, stir them together, then tip this into the flour and quickly mix to a smooth dough.
Cover the bowl and leave for 10 minutes, then knead lightly and return the dough to the bowl, cover and leave for an hour or two at room temperature. During this time the dough will soften and become pliable enough to roll thinly.
Divide and roll the dough
Using the dough scraper, divide the dough into 12 pieces about 75 g each. Using the rolling pin, roll each into a disc about 10 – 15 cm in diameter and place to one side, fanned out on a plate with a dusting of flour underneath and between them to stop them sticking together.
Cook the tortillas
Get a wide, heavy frying pan hot over high heat then one at a time, in the same order that you rolled them out before, roll each tortilla even thinner with more flour, to about 20 cm in diameter. As each one is finished, slip it onto your hand then slide it into the hot dry pan.
When it puffs up in random pockets across its surface, use a wide egg flip to flip it over. Cook the other side lightly then transfer it to a dinner plate and cover with a clean dry tea towel.
Repeat with the remaining discs of dough, one at a time, and stack the cooked ones on top of each other on the plate.