Tortillas
Forget shop-bought and try homemade tortillas. They'll store for two days or you can freeze them to use later. They're perfect for wraps
Method
Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to bring the mixture together. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you make a soft, smooth ball of dough. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side until golden brown and toasted. Wrap them in foil and cover in a tea towel to keep warm, while you cook the rest. Keeps for two days well wrapped, or cool, wrap and freeze for up to three months.