from Donna Hay
300g plain flour
2 teaspoons sea salt flakes
2 teaspoons dried chilli flakes
25g cold unsalted butter, chopped
250ml hot water
Place the flour, salt and chilli in a bowl and mix well to combine. Add the butter and, using your fingertips in a fluttering motion, rub it into the flour until the mixture resembles fine breadcrumbs. Add the water and, using a knife, mix until the dough comes together. Knead on a lightly floured work surface until smooth.
Heat a non-stick frying pan over high heat. Divide the dough into 16 equal pieces and roll each out to a 20cm round. I used my lovely tortilla press for this, but you don't need a tortilla press to make tortillas, you can use a rolling pin.
Cook for 30-60 seconds each side or until lightly browned. Stack the tortillas and cover with a clean tea towel to keep warm until ready to serve.
I served them wrapped around tequila and lime marinated chicken, then I proceeded to marinate myself in tequila and lime, I suggest you follow suit.