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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.
