Unleavened flat breads like tortillas could not be simpler to make, and they taste much better than 'wraps' wrapped in plastic with anti-mould sachets which have sat on your supermarket shelves for months. Tortillas take minute to make, and when fresh, are a revelation. I won't be tempted to eat a wrap any time soon, but tonight I am going to have fresh tortillas with spiced lamb meatballs, dill and mint yoghurt sauce and some fresh tomatoes from the garden.
Ingredients:
225 g organic white flour
1 tsp salt
3/4 tsp baking powder
40 lard, vegetable shortening or olive oil
150 ml warm water
Mix all the ingredients and knead for a couple of minutes until you have a light dough. I needed to add some more flour to achieve this. Cover and leave for about 15 minutes. Divide into 12 equal portions, and roll out into 15cm rounds. Cover to prevent them from drying out. Cook for 1-2 minutes per side in a hot heavy based frying pan. Wrap in a tea towel to keep warm and eat immediately. You can also reheat them in a microwave.
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