I’m sharing this as a separate recipe, as we make them a lot for various meals such as grilled chicken quesadillas, beef burritos, and egg breakfast burritos. You can wrap up pretty much anything in these circular delights – great for lunches too as they are a lighter alternative to bread.

Making flour tortillas from scratch is super easy. We’ve been making them for years after Ralph discovered how many E numbers (additives) there are in packaged pre-made shells from the grocery store.

I wish I knew where I originally found this recipe to give credit. At the time I only wrote down the 4 ingredients on a sticky note. Whoever came up with this recipe is a genius.

Ingredients (8 shells):

• 2 cups of flour
• ½ teaspoon salt
• ¾ cups of water
• 3 tablespoons olive oil

Instructions:

1. Combine all ingredients in a stand mixer with the dough hook attachment (or by hand).
2. Make 8 balls and roll them into circles (or flatten with a tortilla press).
3. Use a rolling pin to roll them out into thin 20cm (approx) circles
4. Heat a non-stick or cast iron pan on medium-high; don’t oil.
5. Lay the flour tortilla on the pan (one at a time). Once the dough starts to puff, pat the puffs down and turn over (second side won’t take as long).

Tips:

• The tortilla press in the picture is designed for corn flour tortillas which have a more pie dough like consistency and are thicker as well. You can’t press wheat flour tortillas to a thin enough level so you have to use a rolling pin to finish them.
• When making these for a meal or a party, cover them with a lid or use a tortilla warmer to keep the shells warm and soft (like the one pictured).
• The tortillas only last 3-4 days and don’t freeze the best, so if they’re about to expire you can turn them into tortilla chips by brushing a little olive oil on them, add some salt, cut them into triangles, and bake in the oven until crispy.