I added crushed almonds to the original recipe to add a bit of nutty sweetness to the taste. It’s not invasive at all – it just gives your tortillas that X factor. (I bought slivered almonds and crushed them under a cup.)
This recipe yields 8 large tortillas / 16 small ones, and it takes 15 minutes from the first step to the last.
4 cups flour
Pinch of salt
125g margarine – cut into blocks
1 – 1.5 cups warm water
1/4 cup crushed almonds
1. Sift the flour & salt together. Add the crushed almonds.
2. Add the margarine and rub it into the flour with your fingers until it looks like breadcrumbs.
3. Add most (not all!) of the warm water. Mix it in with your hands until the dough is soft and doesn’t stick to your hands.
4. Break the dough into smaller balls, and roll out each one on a floured surface. Roll them as thin as you possibly can. If they are thick, they will break once you want to roll the tortilla over the filling.
5. Smear a hot pan with oil using a paper towel. On high heat, fry each tortilla for about 1 minute per side or until cooked.
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