Soft flour tacos

Makes: 20

Jack Sturgess says: “Talk about fast! These teeny tiny flat flour tacos are a massive hit at the dinner table in my house. They require no yeast and hardly any time to bake on a hot flat griddle pan, so you can make them at the drop of a hat.” You’ll need:

50g (12½oz) strong white bread flour,

plus extra for dusting

5g (1 tsp) baking powder

5g (1 tsp)

Salt

35g (1¼oz) olive oil or butter or lard,

cut into pieces

190g (6¾oz) warm water

Method

Making the dough: 5-10 minutes

1. In a large mixing bowl, mix together the flour, baking powder and salt.

2. Add your fat of choice and whisk it in with a balloon whisk or fork if using oil or rub it in with your fingertips if it’s butter or lard.

3. Add the water and mix with a dough scraper until the mixture forms a rough dough. 4. Turn your dough out on to a clean work surface and knead without any additional flour for 3–4 minutes.

Dividing: 10 minutes

5. Cut the dough into 20 equal-sized pieces. 6. Fold and roll each piece of dough into a tight ball.

Resting: 30 minutes

7. Line up your dough balls on a tray, loosely cover with cling film dusted with flour and rest for 30 minutes to relax.

Shaping: 15-20 minutes

8. Dust your dough balls with flour and use a rolling pin to roll them out on the work surface to thin 6in circles. If they resist and spring back when you try to roll them, roll each one out a little and then come back to the first, by which time it should have relaxed a bit and you will be able to roll it out a little further. Spread them out, overlapping them on a couple of large trays, using plenty of flour, rather than stacking in a pile as they might stick together. Baking: 10-20 minutes

9. When you are ready to “bake” your tacos, preheat your griddle or heavy frying pan to high heat. They have to bake hot and quick, otherwise they will get too crispy, so take your time to bake them all in batches that you are comfortable with. If you prefer complete control, cook just a couple or even one at a time. Add your tacos to the hot griddle or pan and cook for 30 seconds on each side.

10. Let your tacos cool completely on a wire rack, overlapping each one slightly so that the steam between keeps them nice and soft.