Tortillas, a thin crispy dough that originates from Mexico can be made with wholemeal or plain white flour.It is filled with a filling that may contain meat or be suitable for vegetarians and vegans. It’s quick to make, and can be kept in a chest and thawed every time before you go to work for lunch. For days when you don’t get to cook, all you have to do is bake a tortilla in a pan on both sides, put the stuffing, wrap and serve.

Intgredients: 360g plain flour, 230ml hot water, 2 teaspoons vegetable oil.

Methodof production: Put the flour in a warm bowl. Pour in the hot water, mix with Chinese chopsticks or a fork until the dough forms into small lumps and until the water is absorbed. Start kneading the mixture into a soft dough. Allow to rest for 30 minutes at room temperature. Once the dough has rested, knead the dough again on the work surface. Then cut it into 4 equal parts. Roll out each part into a roll and divide each part into 4 parts again. Flatten each piece into a small round disc. Coat the top of each disc with a little oil and place on top of the other disc. Roll out these 2 discs with a roller in the shape of an 18 cm circle. Sprinkle the surface with flour before rolling out the tortillas. Heat the pan to medium heat and place the tortilla in the pan. When you notice the appearance of air bubbles, turn the tortilla over and bake on the other side. Transfer the baked tortillas to a plate and cover with a kitchen towel to make them soft. Repeat everything with the other tortillas.