These are a yeast-free flatbread, with no rising or resting time, which makes them perfect for a quick turnaround. No bread for lunch? These are a really cool solution. They make great fish taco casings, or a great lunch with leftover shredded chicken, mayo and lettuce.
Makes 12 small (10 cm) or 8 large (15 cm) tortillas.
Ingredients 5
450 g plain flour (all purpose), plus extra for dusting
1 tsp salt
1 tsp baking powder
80 ml olive oil
250 ml warm water
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Method 8
Combine the , , and in a bowl and mix until well combined.
Make a well in the centre and add the and , stirring until well combined and it comes together into a ball.
Turn out onto a floured surface and knead for 1 minute until the dough is smooth. You can use a stand mixer fitted with the dough hook attachment for this step.
Divide into twelve (or eight) pieces and form into balls.
Roll your dough balls on a floured board with a floured rolling pin into flat circles about 5 mm (1/4 in) thick. I roll one, get it cooking while I roll the next. Don’t answer your phone while you’re doing this. Also don’t stack uncooked flatbreads on top of each other – they’ll stick together.
Heat a large, dry heavy-based frying pan or cast-iron skillet over a medium heat.
Once the pan is hot, place a tortilla in the saucepan and cook for about 1 minute (the underside will have brown spots and the top should bubble a bit). Flip the tortilla and cook for another minute on the other side.
Remove with tongs and keep warm and soft wrapped in a tea towel (dish towel) while you cook the rest.
Buena Vista Farm's tips
Homemade tortillas don’t store fresh particularly well – I’d say 2 days in an airtight container or sealed bag. You can refresh them by microwaving with a damp paper towel in the bottom of a microwave safe container for about 30 seconds. They also freeze well – just put some baking paper in between them and freeze in a sealed bag.
