Ingredients:
250g plain flour (or use a blend of flours, like whole wheat, spelt, soy, or a mixture of flours)
1/2 tsp salt/span>
4 tbsp lard or margarine/span>, melted (or 4 tbsp vegetable oil)
1 tsp baking powder/span>
125ml warm water or milk (you may need to add up to 200ml, depending on your flour)
Method:
Sift together the flour, salt and baking powder into a bowl. Stir in the melted lard, margarine or oil then work in enough of the warm water or oil to form a slightly sticky dough.
Shape the dough into a ball, cover in clingfilm (plastic wrap) then chill in the refrigerator for 30 minutes. After this time, divide the dough into between 8 and 10 equal-sized balls (if making large tortillas shape into between 6 and 8 balls). Cover the balls with a damp cloth to prevent them from drying.
Take your first ball and place on a floured work surface. Roll out into a circle about 3mm thick then trim any ragged edges to yield a nicely flat tortilla. Try and roll the dough out quickly in a single motion. If you over-work the dough, the gluten strands will cross-link and your tortilla will be tough.
Heat a little oil in a heavy griddle pan over high heat. Once hot, add the tortillas and cook for about 30 seconds per side or until dry and slightly wrinkled on the surface with a few brown spots apparent. Once your tortilla is done (do not over-cook or they will be tough) butter and roll them up then wrap in a warm, damp, cloth as you cook the remainder.
Best served warm.
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