Ham Tortillas with Pineapple Salsa

For the tortillas:
1. Into a bowl sift the flour and salt. Add the oil and warm water and mix to form a dough.

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

3. Leave to rest for about 10 minutes.

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

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

6. Over medium heat, heat up a cast iron frying pan wiped with a little oil. Add a tortilla and cook for about a minute on each side. Or use your BBQ grill to cook multiple tortillas. (If you don’t have a cast iron pan a frying pan works OK too, it will just be trial and error getting the temperature right.) When done remove the tortilla from the pan. Expect areas to puff up and brown spots to appear. This gives the tortillas an authentic look!)

7. Re oil the pan before cooking each tortilla.

8. Keep tortillas fresh and warm under a clean tea towel.

Tips for making the tortillas:
– If the dough is too wet add a bit more flour and if it’s too dry add a bit more water.
– I use a paper towel and a few drops of oil and wipe it around the pan before cooking each tortilla. Make sure to watch your fingers if it’s hot!

For the pineapple salsa:

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

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

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

5. Stir dressing through the salsa and refrigerate.

For the assembly:

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.

Fold or roll and wrap in a serviette and enjoy.