Step 1

Combine all the ingredients except the boiling water in a mixing bowl and whisk to incorporate.

Step 2

Add the boiling water, starting with 1/2 cup (125ml). Stir quickly and add more water as necessary. The dough should be slightly sticky and moist with no dry flour on the bottom.

Step 3

Once it is cool enough to handle, knead the dough into a smooth ball and cover. Leave for 5-10 minutes.

Step 4

Liberally flour a clean, dry bench top with tapioca flour. Divide the dough into four tortillas. The offcuts from each will form the fifth tortilla, so set those aside as you work.

Step 5

Roll each tortilla to your desired width (about 2-3mm – any thicker and they become too chewy). Use a large circular cutter or the lip of a circular bowl to cut each tortilla into a round. Set them aside without touching each other, and finish by gathering all the offcuts for the last tortilla.

Step 6

Preheat a pan to a high heat for 2-3 minutes. Add a splash of vegetable oil to the pan once hot, and cook the first tortilla. Cook for a minute or so before flipping (this will depend on how hot your pan is). Flip and cook on the other side, before transferring to a cooling rack. Repeat with the remaining tortillas.

Step 7

Serve warm or store in an airtight container. The tortillas are best fresh, but reheating them in the microwave or a steamy oven will restore their flexibility.