Bring out your inner wrapper with Hugh's tortillas. Use them to scoop up dips or roll them around all kinds of fillings, from duck to roasted vegetables to bacon and scrambled eggs.
Makes 8 tortillas
1. Mix together all of the ingredients except the oil to form a rough dough. Knead this for a few minutes, until it is smooth and has lost its stickiness. Leave, covered, for about half an hour - this relaxes the gluten and makes it easier to roll out. Divide the dough into eight, and form each into a ball. Using some extra flour, roll them out nice and thin - a couple of millimetres is ideal.
2. Put a large frying pan on medium heat and have ready a clean tea towel. When the pan is hot, drop in a tortilla and cook it for 30 seconds or so until the underside is patched with dark brown. Flip over and cook for another half minute, then wrap it in the tea towel while you cook the next one. Keep adding the tortillas to the tea towel as you cook them - this keeps the steam in as they cool, and keeps them soft. If you are not planning on eating them straight away, wrap in cling film or foil to stop them drying out. Re-heat in a low (100-150°C) oven, wrapped in foil, until just warm.
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