Wheat tortillas

Or wrappers, as they're known in our house. Perfect when there's no bread left, and you've forgotten to stick the bread machine on.

Makes 6. You'll need

5 1/2 oz plain flour
1 oz butter or lard, cut into cubes
90ml warm water (ish)
1/4 teaspoon salt

Sling the flour and salt in a mixing bowl. Rub in the butter. Add the water, and bring together to form a soft (but not sticky) dough.

Turn out onto a floured surface, and knead for 5-10 minutes, until the dough turns silky smooth. You really loved this bit, and the dough got pretty well pummelled out of existence.

Leave to rest for half an hour or so - stick it back in the floury bowl, and cover it with a teatowel.

Divide into 6 pieces, and roll out as thin as possible - ours came to about 8in across. Heat a cast iron or heavy-bottomed frying pan, and brush with a little sunflower oil, so the tortillas don't stick.

Put your rolled out piece of dough into the pan, and leave until bubbles appear on the surface (about a minute, if that). Flip over, and cook for another minute or so - once you've got some brown spots on the bottom, you're definitely done.

We ate ours with cream cheese and Branston pickle. Not very Mexican, I know.