TortillaSubscribe to Sainsbury's magazine
Wrap 'n' roll with our epic tortilla recipe
- 225g strong white bread flour
- 150g plain flour, plus extra for dusting
- 1½ tbsp vegetable oil
Prepare and cook a few hours ahead. Wrap in foil and reheat in a low oven before serving.
Mix both flours in a bowl with ¾ teaspoon of salt and make a dip in the middle. Pour in the oil and mix together with a fork, then add 225ml cold water and mix with your hands until you have a soft, but not sticky, dough.
On a flour-dusted surface, roll the dough into a long sausage and cut into 8 equal pieces, then roll each one into a ball. Put under the upturned mixing bowl to stop them drying out then, working with 1 ball at a time, roll it out thinly to between 20cm-23cm diameter. Put on a plate, with a dusting of flour in between each one.
Cook the tortillas in a large frying pan for about 1 minute on each side (no need for oil), over a medium heat until cooked, but not too coloured. Stack them and keep warm under foil.