250gramsplain white flour (cake flour)plus extra for dusting
150mlwatermore if the dough is too tight
1/2teaspoonsalt
Instructions
Mix all the ingredients together in a bowl to form a rough dough.
Turn the dough on to your kitchen worktop and knead for a few minutes, until the dough is smooth and no longer sticky.
Cover the bowl with a kitchen towel or a plastic bag and leave the dough to rest for about half an hour. This helps to relax the gluten and makes the tortilla dough easier to roll out.
Divide the bread dough into eight equal parts and shape each piece into a tight ball.
Lightly flour your work surface and using a rolling pin, roll the rounds out thinly to 2-3mm thickness.
Place a large frying pan over a medium heat and have ready a large plate and a clean tea towel.
When the frying pan is hot, lay a tortilla on it and cook (bake) for half a minute or so, until the underside has few patches, that are dark brown.
Flip over your tortilla and cook for another 30 seconds, then slide it on to your plate and wrap it in the tea towel to prevent it from drying out and getting hard.
Keep adding the tortillas to the tea towel as you cook them.
If you are not planning on eating the tortillas straight away, you can always wrap them in foil to stop them from drying out.You can also keep your tortilla wraps in the freezer for up 3 months and just take them out whenever you fancy it.