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.
Watch our video of Eric Lanlard transforming a tortilla into a breakfast burrito.
Step 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.
Step 3:
When you are ready to cook, heat an ungreased frying pan on a medium to high heat.
Step 4:
Divide the dough into 12 equal portions.
Step 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.
Step 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.
Step 7:
You can use the tortillas straight away, or let them cool and then wrap until you need them to keep them soft.
Ingredients
MetricImperial
250gAllinson's Strong White Bread Flour
1 tspSalt
225mlWarm water
Recipe Reviews
Nice tortilla recipe. High hydration dough annoying to work with, but the results are worth it
