If you think making tortillas is a waste of time, a hassle, too much effort, think again! Ok, it will take you a bit of time if you make a large batch, but it’s upfront time recouped when you can enjoy the leftovers from the freezer for weeks to come. If you’re pushed for time, make a smaller batch. The texture and flavour of these is a good couple of worlds away from anything you buy wrapped in plastic in the supermarket. They go stale much faster, but can be warmed up again in an oven (sprinkled with a little water) or microwave. The texture is almost like a very think flatbread, slightly flaky, but soft and light. Though if you eat them around something hot and liquidy, like chilli, prepare to get messy as the delicate middle can split under pressure!
You will need (for 8-10 tortillas):
400g plain flour
1 tbsp butter
1 tsp baking powder
Good pinch salt
175ml boiling water
1. Measure out the flour and rub in the butter, like you’re making shortcrust pastry or crumble topping.
2. As the baking powder and salt and mix in.
3. Pour in the hot water. Leave for a minute or so and then knead together. Be careful here. The dough will be really hot. If you can’t touch it relatively comfortably, allow it to sit until it cools a little.
4. Knead well until the dough is smooth and elastic. Oil and place back in the bowl. Cover with cling film and allow to rest for half an hour.
5. Once settled, flour a clean dry surface and grab a smallish ball of dough, squash and roll out to 1-2mm thin.
7. Heat a large, flat pan on a pretty high heat and add the rolled out dough one piece at a time. Once bubbles appear on the surface of one side, flip over to cook the other side.
8. The result should look like this; a bit like a piebald pony. Keep warm inside a hot tea towel or leave to cool.
I wouldn’t recommend keeping these for more than 2 days without freezing them because they’ll go stale, and they can be rewarmed with a few minutes in a hot oven with a sprinkle of water.
Serve with fajitas or my beef or turkey chilli with sour cream and guacamole.