Tortillas

This recipe is stolen from the Christmas issue of Cuisine magazine. As I only cook for 2 people, rather than an enormous dinner party, the quantities however have been adjusted - although to be honest, the tortillas were so good I could have eaten enough for about 12 people. 


You can cook these tortillas in a dry frying pan, but they're best when done on the barbecue, because you get amazing charred edges. They're nothing like the plasticky, soft tortillas out of a packet, and after making them, I don't think I want to eat bought ones ever again...until I'm too tired to make them from scratch. Makes enough for 6 tortillas. 

1/2 cup milk

1 and a 1/2 tablespoons vegetable oil

1 and a 1/2 cups plain flour

1 teaspoon baking powder

1/2 teaspoon salt

Heat the milk and oil in the microwave until just warm. Mix the flour, salt and baking powder together in a bowl, then pour in the milk and oil. Mix together with your hands until it comes together in a soft dough, then knead for 3 minutes. Cover and leave to rest for 15 minutes, while you prepare your fillings.

Divide the incredibly soft dough into 6 pieces, and flour a chopping board or your counter. With your trusty rolling pin, roll out the dough as thinly as possible. Roll away from yourself, and give your tortilla a slight turn after every 2 or 3 rolls, so they have a nice rounded shape. They need to be paper thin, but the dough is very forgiving, so it should be too difficult!

Cook on a hot barbecue or in a dry frying pan for about 30 seconds on each side, then eat straight away!