Ham Tortillas with Pineapple Salsa

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   For the tortillas: 1.

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   Into a bowl sift the flour and salt.

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   Add the oil and warm water and mix to form a dough.

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   2.

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   Knead the dough for about 10 minutes so it forms a smooth ball (get the kids to do this bit).

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   3.

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   Leave to rest for about 10 minutes.

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   4.

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   Roll into a long rectangular shape and divide into 10 even sized pieces.

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    5.

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    On a floured surface, roll each piece using a rolling pin, until thin and circular.

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    6.

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    Over medium heat, heat up a cast iron frying pan wiped with a little oil.

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    Add a tortilla and cook for about a minute on each side.

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    Or use your BBQ grill to cook multiple tortillas.

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    (If you dont have a cast iron pan a frying pan works OK too, it will just be trial and error getting the temperature right.)

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    When done remove the tortilla from the pan.

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    Expect areas to puff up and brown spots to appear.

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    This gives the tortillas an authentic look!)

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    7.

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    Re oil the pan before cooking each tortilla.

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    8.

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    Keep tortillas fresh and warm under a clean tea towel.

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    Tips for making the tortillas: If the dough is too wet add a bit more flour and if its too dry add a bit more water.

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    I use a paper towel and a few drops of oil and wipe it around the pan before cooking each tortilla.

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    Make sure to watch your fingers if its hot!

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    For the pineapple salsa:

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    How to make 1.

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    Prep all of the vegetables and fruit according to details in the list above.

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    2.

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    Toss everything together in a bowl and stir through the chopped coriander/cilantro.

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    4.

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    Mix all the ingredients for the dressing together in a bowl or shake in an empty bottle/jar with tight lid.

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    5.

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    Stir dressing through the salsa and refrigerate.

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    For the assembly:

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    On a warm tortilla, pile high with left over Christmas ham (heat through on the BBQ if you prefer) and a good spoonful of salsa.

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    Fold or roll and wrap in a serviette and enjoy.

* Per serving · 4 servings · Values may vary.