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Tortilla
Serves: 8
Prep time: 45 minsTotal time: 
Recipe photograph by Toby Scott
Tortilla
Recipe by Jane Ashley
Wrap 'n' roll with our epic tortilla recipe
Serves: 8
Prep time: 45 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
191Kcal
Fat
3gr
Carbs
36gr
Fibre
2gr
Protein
5gr
Salt
0.5gr
Jane Ashley
Jane Ashley persuaded her family to eat on a strict weekly budget, then turned her recipes into the popular Eat Not Spend blog. She now has a book out called Home Economic - how to eat like a king on a budget.
Jane Ashley
Jane Ashley persuaded her family to eat on a strict weekly budget, then turned her recipes into the popular Eat Not Spend blog. She now has a book out called Home Economic - how to eat like a king on a budget.
Ingredients
- 225g strong white bread flour
- 150g plain flour, plus extra for dusting
- 1½ tbsp vegetable oil
Step by step
Get ahead
Prepare and cook a few hours ahead. Wrap in foil and reheat in a low oven before serving.
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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.
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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.
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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.