Tortillas

  • Total Time

    30m
    • Prep Time

      10m
    • Bake Time

      20m
  • Makes

    12

  • Skill Level

    Easy
  • Dietary Needs

    DF/EF/NF/RS/V/Veg
    • Dairy free
    • Egg free
    • Nut free
    • Reduced sugar
    • Vegan
    • Vegetarian
  • 1 Review

    5 star rating

These tortillas are quick and easy to make and a healthier alternative to bread. Why not try adding a teaspoon of herbs or finely chopped chilli pepper for extra heat and enjoy as a lunchtime wrap or a simple evening meal.

Method

  1. Watch our video of Eric Lanlard transforming a tortilla into a breakfast burrito.

  2. Place the flour, water and salt in a bowl, mix it to a smooth, soft dough and knead for 5 minutes. You may need a little more flour to bring it together if it is very wet. Once you have a smooth ball, cover with some oiled clingfilm and leave to rest for 10 minutes.

    • 250g Allinson's Strong White Bread Flour
    • 1 tsp Salt
    • 225ml Warm Water
  3. When you are ready to cook, heat an ungreased frying pan on a medium to high heat.

  4. Divide the dough into 12 equal portions.

  5. One at a time roll each portion of dough into a ball and using a floured surface and rolling pin, ease into a 20cm circle. Don't worry if your circle isn't perfect, irregular shapes are fine - but if you like you can cut around a saucer to correct it.

  6. Fry the circle of dough straight away for about 40 seconds each side until evenly cooked. Then put aside on a rack and continue with the next one.

  7. You can use the tortillas straight away, or let them cool and then wrap until you need them to keep them soft.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Nice tortilla recipe. High hydration dough annoying to work with, but the results are worth it

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