Soft taco tortillas are really easy to make and my recipe creates soft, slightly fluffy and perfectly flexible taco tortillas. Lightly flavoured with herbs, these delicious flatbreads will become a family favourite and make it hard to go back to store bought!
In a jug mix together the hot water and 2 tbsp olive oil. In a mixing bowl, combine the yeast, flour and salt.
Make a well in the centre of the flour, pour in the hot water mixture and stir until combined and a crumbly dough is formed. Using your hands, begin to form the dough into a ball and knead for about 5 minutes until the dough is soft and springy. It should bounce back slowly when you poke it.
In the same mixing bowl, add in 1 tsp of olive oil and coat the dough, then cover with a clean tea (kitchen) towel and let rest for half an hour.
Place the dough onto a cutting board and cut into 16 pieces - I like to cut it like a pizza to get even pieces. Take a piece and roll it into a ball, then press it into a disk with the heel of your palm. Using your fingers work it into a flat circle about 10cm wide and a couple of mm thick (as thin as you can get them before they break). You can also use a rolling pin.
Bring your dry frying pan to medium-high heat. Then add the tortillas to the pan. I cook 2 at a time. Cook for 2 minutes each side, until they begin to puff up slightly and they develop some golden brown spots. Once cooked, keep them covered in a clean tea towel until ready to serve. Repeat steps 4 and 5 with the remaining dough.