1 1/2 cup (250g) Lighthouse Wholemeal Bread, Pizza & Tortilla Flour
1 1/2 tsp (7g) baking powder
1/4 tsp (1.5g) salt
3 tbsp (60ml) olive oil
1/2 cup (125ml) lukewarm water
Combine the flour, baking powder and salt in a large mixing bowl and mix together. Slowly drizzle in the olive oil while mixing continuously.
Add the water and mix to a stiff dough; if dough is too sticky, add 1-2 tablespoons of extra flour. Cover the bowl with a damp cloth and allow to rest for 20 minutes.
Knead the dough on a lightly floured surface until smooth. Evenly divide the dough into 6 portions (approximately 75g each) and roll into balls. Flatten a ball of dough and roll out into a circle 3mm thick (or 20cm in diameter). Repeat for the remaining dough.
Put a non-stick pan on low to medium heat. When the pat is hot, quickly and carefully transfer the rolled out dough on. Cook for 30 seconds on each side. Repeat until all tortillas are cooked.