Fast forward to today and I have to say that I think I have unearthed the ultimate tortilla recipe for lovely soft wraps which are no doubt going to be my new favourite (sorry, River Cottage). I love the soft texture which makes wrapping them so much easier.
On this occasion I used wholemeal flour and filled the wrap with leftovers from yesterday's salad - delicious! My dough-rolling skills were obviously not quite up to scratch today, resulting in the wonky shape you see in the picture but hey, it's homemade :-)
I hope you'll give these a try - so simple and yet so satisfying. And if you make a couple of batches, you can always freeze them for later use.
Tortilla wraps (makes 8)
300 g flour (white or wholemeal)
1.5 tsp baking powder
1 tsp salt
2 tsp vegetable oil
180 ml warm milk (I used a mixture of cold milk with a little hot water from the kettle as I couldn't be bothered to heat the milk on the stove :-))
- Mix all the ingredients to a dough and wrap in plastic, leaving to rest for 20 minutes.
- Divide the dough into 8 balls and leave these to rest for a further 5 - 10 minutes.
- With a rolling pin, roll each ball into a round of approximately 8 inch diameter.
- Heat a (preferably non-stick) frying pan and cook each wrap for 30 seconds on each side.
- Fill with your choice of filling or leave to cool & freeze for later use.