Ingredients

Method

• 900 g flour
• 2 t salt
• 1 t sugar
• 200 g butter
• 2 cups water

Method

Ingredients

Sift the flour, salt and sugar into a bowl. Rub the butter into the flour until it resembles fine breadcrumbs.
Gradually add the water and mix into a soft dough. (You may need more or less water, depending on the flour). The dough should not be sticky or too dry.
Divide into small or large balls depending on the size of tortilla you want.
Place on a lightly greased surface and coverwith a damp cloth. Rest for 30 minutes.
Roll each ball into a disc about 3 mm thick.
Cook each tortilla on a very hot griddle pan for 30 seconds on each side. If it puffs up, press it down with a spatula.
The tortillas will be done when they have pale blueish spots on each side.
Use immediately or cool completely before refrigerating for 5 days or freezing for 3 months.

Turn those tortillas into tacos! Find out how here.