- 500g plain flour
- 1 tsp baking powder
- pinch of salt and pepper
- 6 tbsp olive oil
- 125ml warm water (but not boiling!)
- Mix the flour, baking powder, salt and pepper in a bowl.
- Add the olive oil to the flour and mix well so that there are no noticeable bits of oil. The easiest way to do this is to rub it with the tips of your fingers until it resembles bread crumbs in texture.
- Add the warm water, 3 or 4 tbsp at a time and mix into the flour. You will probably not need to use all the water. You want to aim for a soft dough, but it shouldn't be sticky. It takes a while for the flour to absorb all the water, so kneed it for a few seconds after it's mixed to make sure that it's not going to turn too sticky.
- Divide the dough into 12 even sized balls and place in a covered ball for 15 minutes.
- Heat up a frying pan with a thick base to a medium-hot temperature. Do not add any oil.
- Use a rolling pin to roll out a ball of dough into a thin tortilla. It should be as thin as you can roll it. If it starts to stick to the board or the rolling pin then lightly dust it with flour.
- Place the rolled out dough into the frying pan and cook for a few seconds on each side. Once the side starts to get toasted spots on it then it's time to turn it over. Depending on how hot your frying pan is it can take between 5 and 30 seconds on each side.
- Place the cooked tortilla on a plate and cover with a tea towel to keep warm.
- Repeat for the remaining dough balls. I generally roll out the next tortilla as the previous one is cooking in the frying pan, but I don't recommend doing this for the first couple of tortillas you cook until you know how long they need on each side.
- Serve with a salsa, chilli or other suitable spicy tex-mex dish.