Prep time 20 mins Cooking time 30 mins Makes 24
3 cups plain flour 1 tsp baking powder 4 tbsp olive oil 1 cup warm water
Combine flour and baking powder in a large bowl. Add oil and water and mix until a soft dough forms. Transfer the dough to a well-floured work surface. Divide the dough into half, then in half again, continuing until you have 24 portions. Roll each piece into a ball and flatten with the palm of your hands, adding a little flour if the dough is too sticky. Cover the dough with a clean kitchen towel and leave it to rest for 15 minutes. Heat a large pan over medium-high heat. Roll each dough piece into a rough circle. Place the tortilla in the pan and cook for about a minute. Flip and cook the other side for about 30 seconds. The taco should be soft with a few small golden brown spots on the surface. Remove and stack in a covered container until all the tacos are cooked. This will keep them soft and pliable.
For fennel tortillas, add 2 tsp of toasted fennel seeds to the flour mixture; for sesame tortillas add 4 tsp of toasted sesame seeds; for chocolate vanilla tortillas add 4 tsp of cocoa, 2tsp vanilla paste and 4tsp caster sugar.