These can be used for tacos, quesadillas, burritos or in place of any flat bread. They are delicious served alongside soup.
(from Donna Hay magazine Issue 49)
4 cups (600g) plain flour
1 tablespoon sea salt flakes
50g cold butter, chopped
2 1/2 cups (625ml) hot water*
*(I have experimented with this recipe quite a bit and I find that 2 1/2 cups is excessive – 2 cups is ample but you can start with 1 1/2 cups and slowly add more as needed)
Place flour and salt in a bowl and mix well to combine. Add the butter and, using your fingertips, rub into the flour until mixture resembles fine breadcrumbs. Add the water and using a butter knife mix until the dough comes together. Knead dough on a lightly floured surface until smooth. Heat a non-stick frying pan over high heat. Divide the dough into 18 pieces (I get 20). Roll each piece out to a 20cm round and cook for 1-2 minutes each side or until lightly golden brown.