Friday - - Food -

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.

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