300g plain flour (Organic bakers flour used here)
1/4 teaspoon Himalayan salt
1/2 tsp baking powder
1/8 cup raw sugar-more or less you decide on the sweeetness
2 Tbsp dark baking cocoa powder
2 1/2 Tbsp coconut oil or sunflower oil
3/4 c milk or warm water
Measure sugar into TMX bowl and blitz on Speed 10 for 10 seconds.
Add water. Temp 37˚C, Speed 3, 1 minute.
Add the remaining ingredients and knead for 2 minutes.
Place the ball on a floured surface or mat. Leave to sit for 30 mins.
Divide dough into 4 equal parts then cut those pieces in half to make 8 pieces.
Roll each piece of dough into a ball.
Roll each ball into a circle as thinly as you can.
Heat a heavy based pan over medium heat.
Dry fry each tortilla around 30 seconds on each side.
For soft tortillas:
Store in refrigerator when cool, in a ziplock bag.
For tortilla chips:
Cut each tortilla into 8 slices (like a pizza). Place in a single layer on a baking tray and bake in oven for 4-5 minutes each side at approx 200˚C.