Flour Tortillas


  • 500gm Traditional bread mix
  • 500gm hot water
  • 50gm oil (try canola oil as olive oil will be too strong)
  • 1 teaspoon salt


  1. Mix into a dough then turn onto a floured board and knead until smooth.
  2. Cut 10-12 balls and set aside under a damp towel.
  3. Place a ball between 2 pieces of baking paper and roll out as thin as you can. The thinner the better!
  4. Cook in a non-stick heavy based pan 1-2 mins each side until golden. Use a low to med heat.
  5. Keep warm under a tea towel using damp paper towel between each tortilla this will keep them soft and flexible otherwise they are quite crispy when off the griddle.