Homemade Tortillas

Homemade tortillas need only three ingredients, so weigh them straight into one bowl. Sift the plain flour, add a pinch of salt, pour in the oil and the lukewarm water, then bring it together into a rough ball with a spoon.

Turn the dough out onto a well-floured worktop and knead it for about 5 minutes, until it is smooth and springy and no longer sticks to your hands. If it feels too dry, add a few drops of water. If it sticks, dust in a little more flour.

Wrap the finished dough in a towel or foil and let it rest quietly for 15 minutes. The gluten relaxes and the rounds then roll out far more easily and won't shrink back.

Divide the rested dough into 6 equal pieces and shape each into a smooth ball. Work with one at a time and keep the rest under a towel so they don't dry out.

On a floured worktop, roll each ball into a thin round about 20 cm across. Roll from the center out to the edges and turn the round now and then so it stays evenly thin and circular.

Heat a pan dry over medium-high heat with no fat at all. Lay a rolled round on it and cook for about 40 seconds, until bubbles form on the surface and the underside catches brown spots.

Flip the round and cook the other side for another 30 seconds or so. Stack each finished tortilla on a plate under a towel so it stays soft and pliable, then cook the remaining balls the same way.