500g plain flour
2 tsp table salt
1 tsp baking powder
60 ml vegetable/sunflower oil
240 – 360 ml cups warm water
· In a large bowl, add flour, salt and baking powder
· Add the vegetable oil and a small amount of your water
· Using your hands, starting mixing together the dough
· Then in stages add the remaining water until it forms a softball - note you may not need to add all the water
· If the dough is too sticky, add a little flour as needed
· Move the dough onto a floured work surface and knead until it becomes smooth
· Divide the dough as best you can into 15 pieces then roll into smooth balls. Set aside and cover in cling film
· Place a non-stick frying pan on the hob and start heating on a medium to high heat
· Start rolling one piece of dough into circles - approx. 8-10 inches depending of the size of your pan
· Place the tortilla in a lightly oiled pan and cook the first side for 1 minute then flip and cook the second for an additional 30 second
· Remove from the pan and place on a plate
· Roll out and cook the remaining tortillas as above – don’t forget to re oil your pans
· Allow to cool then store in an air tight container
Add any herbs or spices you want - we added fennel seeds to a couple at the end when rolling out the dough
Today’s filling – left over roast chicken, carrot ribbons marinated in rose harissa with chopped walnuts, coriander, mayonnaise and a tomato salsa