Mix flour and salt together. Gradually stir in enough water to make a soft but not sticky dough. Divide into 12 pieces.
To make a tortilla, flatten the ball of dough slightly with the palm of your hand.
Sprinkle the working surface and the rolling pin with flour.
Roll out into a 15 cm diameter circle (or desired size).
Heat a heavy-based pan over medium heat until a sprinkling of water sizzles.
Cook for one minute until it starts to curl up at the edges, is slightly puffy and speckled brown.
Flip over and cook for a further minute.
Stack tortillas on a wire rack, covered with a tea towel.
Serve with Chilli beef and beans
, Spiced chicken and corn tortillas
or any other filling of your choice.
NOTES: Keep the tortillas in a sealed plastic bag for up to 10 days in the fridge or freeze layered between wax paper in a sealed plastic bag for up to three months.
To fold a tortilla, place a pile of filling in the centre toward the bottom end of the tortilla. Fold up the bottom flap over the filling and then bring the sides in to form a pocket.