Tortillas

Sift the dry ingredients together in a mixing bowl. Rub in the butter with your fingertips until well blended and add just enough water to form a soft dough. Knead the dough for about 5 minutes or until smooth and elastic. Divide it into 12 equal pieces and roll into balls. Cover the balls with cling film and leave for 30 minutes before rolling out into 20 cm circles on a floured surface. Heat a large, ungreased pan on the stove. Fry each tortilla on both sides until speckled with pale brown flecks. Remove from the pan and cover with aluminium foil to keep warm.
Serve with savoury mince; baked beans in tomato sauce, lightly seasoned with Tabasco sauce; a mixture of diced avocado pear, tomato, celery, chopped chives and parsley; sour cream or plain yoghurt and grated Cheddar cheese – each served in a separate bowl. Makes 12 tortillas.