No products in the cart.
Soft Taco Shells
Soft Taco Shells
- 450 g plain flour
- 200 g warm water
- 50 g olive oil
- 1 tsp salt
- flour (for rolling)
- Put all ingrdients in bowl. Dough mode/5 minutes.
- Turn dough out onto well floured surface with floured hands. Roll into a ball and cut in half. Continue to cut into even portions until you have 32 even sized golf ball size dough balls.
- Flatten the ball with your palm and gently roll out into a small circle. Do not leave them stacked for too long or they may stick. Best to cook fresh as you roll, or keep them well floured.
- Heat a large pan and dry cook on one side for 30 seconds or until you see little bubbles appear, then flip. (No oil’s or butter is necessary). Wipe the pan out when excess flour builds up.
- Fill with you choice of taco fillings!
Great for toddler size wraps that fit in the lunchbox with your choice of filling. Freeze very well and defrost on bench. Make toddler size pizzas. Cut in half and continue to do so until you have 16 equal portions and have large sized wraps for breaky wraps, lunch or snacks.YOU WILL NEVER BUY WRAPS OR TACO SHELLS AGAIN! Add some seeds of your choice to make them that little bit healthier!
Leave a Reply