Flour + salt + oil = a delicious tortilla wrap. Quick and easy too. You can even use this as the base of a tortilla pizza topped with any bits and pieces of toppings you have leftover in the fridge.
- 125g/4½oz plain white flour, plus extra for rolling
- ¼ tsp fine sea salt
- 2 tbsp sunflower or vegetable oil
Stir together the flour and salt. Make a well in the centre and add 5–6 tablespoons of lukewarm water with the oil. Using your hands, bring the dough together into a ball. Turn out onto a work surface and knead for 5–10 minutes, wrap in cling film and leave to rest for 20 minutes.
Divide the dough into four portions and roll into small balls. Dust a work surface with a little flour. Roll out each ball until around 18cm/7in in diameter, around 2–3mm/⅛in thick.
Dry-fry over a medium heat for 20 seconds, pressing lightly with a spatula. Flip over and cook on the other side for 20 seconds, or until the tortilla is cooked, but remains soft and pliable. Repeat with the remaining three tortillas.
To make a mini pizzas, place the tortillas on a baking tray and spread with pizza or pasta sauce (see the description a no-cook sauce recipe). Sprinkle with grated cheese – ready-grated mozzarella is good but cheddar works well too. Add pieces of ham, salami, sliced mushrooms or peppers – any bits and pieces you might have leftover in the fridge. Place under a hot grill for 2–3 minutes, or until the cheese melts. Serve warm.