Baked tortillas (flat bread) for lunch

Hanno and I generally eat the food we grew up with. We feel satisfied and comforted by that kind of food and we know it's preservative and additive-free and contains a lot of fibre and nutrients.  But we also like spicy food and since Sunny came into our lives she has opened up the dazzling world of Korean food for us.  We're lucky here because we have three chefs in the family so usually there is no mediocre food served. My mum taught me to cook and although I'm not a trained cook, I think I'm a pretty good home cook.  😇

I'm working on my upcoming writing and blogging workshops this week so I didn't want to spend too much time cooking yesterday. I had 500g topside mince (lean ground beef), I had salad, sour cream and cheese. So yesterday we had a variation on one of our favourite meals, tacos, using homemade flatbread  from the freezer instead of tortillas. I made baked tortillas and they were delicious.  Luckily we still have enough for today's lunch. I always try to cook enough for two meals so I only have to cook every second day.

  FLAT BREAD  

Recipe from The Simple Home book.

This recipe makes 6 but if you make a larger batch to use for school and work lunches, you can freeze them to make wraps.

• 250 g/8 oz self-raising flour, plus a little extra for dusting
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 250 g/8 oz natural yoghurt

1. Place all the ingredients into a food processor and pulse until a dough forms. If the dough is too wet, add a small amount of flour and pulse again. Remove the dough and place it on a floured board.
2. Roll into a long sausage shape and cut into 6 equal pieces. Roll each piece into a disc and then flatten it using a rolling pin. The discs need to be very thin and about the size of a saucer (small) or a bread and butter plate (large).
3. Place one disc at a time into a pre-heated, non-stick pan and cook each side for about 2 minutes on medium heat. When it’s ready, it will have small charred spots on each side and will smell baked. Place on a cake rack to cool.

If you want to freeze the leftovers, wait until they're completely cold, place a piece of baking paper between each flat bread and put all of them in a plastic bag. Seal and store in the freezer.

My filling was the same one I make for tacos but any filling you like will be fine for this. Spicy chicken is delicious and if you're vegan or vegetarian, try diced roast pumpkin and barley or a spicy bean and tomato filling.

  FILLING  

• 500g topside mince
• 1 can beans - I used butter beans but you can use any beans you have in the pantry, even baked beans
• 1 medium onion, finely chopped
• 2 cloves garlic, grated
• ½ red capsicum, finely chopped
• ½ medium red chilli, finely chopped
• 2 level tablespoons Mexican chilli spice mix - recipe here
• 2 very ripe tomatoes - chopped, or a tin of tomatoes
• 150 mls water
• salt and pepper to taste

1. On medium-high heat, fry the mince and break it up as it's cooking. 
2. When the mince is cooked, add the onion, garlic, capsicum and chilli and combine. Cook for one minute.
3. Add the spice mix, mix through and cook for a few minutes to develop the colour. Stir so it doesn't burn.
4. Add the tomatoes and water.  Stir in, bring to the boil and turn the heat down to low.
5. Taste for seasoning, add salt and pepper if needed. 
6. Allow to simmer for 20 minutes, stirring every 5 minutes to prevent it sticking.
7. It's ready when the liquid has almost evaporated and the filling is starting to dry out. 
8. Take it off the heat and allow to cool down a bit.

Twenty minutes before you want to eat, place 2 tablespoons of filling on a flat bread, roll it up and place in a greased baking tray.  Continue on until the tray is full. Sprinkle grated cheese over the rolls and place in a preheated oven at 180C for about 15 minutes.

Serve with a chopped salsa or salad, sour cream and chilli jam/sauce.

I hope you try it.