Prep time: 20 minutes Cooking time: 10 minutes Makes: 10 tortillas
750ml boiling water
260g plain flour
50ml olive oil
Large pinch salt
50-100ml water, room temperature
Place the watercress into a large bowl and cover with the boiling water. Carefully cover the bowl with cling-film and leave for 2 minutes, or until the watercress is completely wilted but still retains its bright green colour. Drain the watercress in a colander, using a large spoon to squeeze out as much liquid as possible.
Set up a food processor and add in the flour, olive oil and salt. Pulse until fully combined. Add in the wilted watercress and process on high speed until fully combined. You may need to stop the machine a couple of times and scrape down the sides with a spatula to make sure everything is blended together fully. Once the watercress is combined with the flour and well blended, slowly add the room temperature water into the processor while it is running. Don’t add all the water at once as you may not need it all. Once the mixture comes together to form a dough then check its consistency using your fingers, it shouldn’t be dry and crumbly or too sticky. If it is too dry then add a splash more water, or add some flour if the dough seems sticky and too wet.
Turn the dough out onto a clean work surface and knead it for around one minute. It should be smooth, firm and springy. Cover the kneaded dough with a clean, damp tea towel and leave to rest for 20 minutes.
Cut the dough into 10 evenly sized balls. On a flat, clean surface (no flour) roll out each ball to create a thin circle 20cm in diameter. We recommend getting a ruler out if you want to be precise!
Place a large (minimum 20cm diameter) frying pan over a medium heat. Once the pan is hot (not too hot or the tortillas will burn) , cook each tortilla for around 30 seconds on each side. Light brown spots should appear on the second side, showing that the tortilla is cooked through. Once each tortilla is cooked, place it on a place and cover it with a clean tea towel. The tortillas can be tightly wrapped and kept refrigerated for up to one week before using.
Serve your delicious, healthy watercress tortillas with any fillings you like. We recommend using brightly coloured vegetables and hummus to make beautiful rainbow wraps that kids will love!