These corny, crunchy discs of flatbread are, of course, indispensible in Mexican cooking, and are actually very easy indeed to make. If you want to make them gluten free, use Dove’s Free From Gluten Plain White Flour instead of wheat flour and it will work a treat. Masa harina comes in blue and white varieties. The photos above, raw on the left, cooked on the right, show a mixture of the two. They freeze well too; once you've rolled them out, interleave them with greaseproof paper and put in a lunchbox. The dough doesn't freeze well in a single lump though. They can be cooked from frozen, or thawed and then cooked

100g masa harina

40g plain flour

1/2 tspn salt

4 tspn groundnut or avocado oil

140mls warm water

• Mix together all the ingredients till you have a firm dough with a kind of Plasticeney consistency. Knead for 5 minutes, then cover the bowl with a tea towel and leave for 15 minutes

• Once the dough has rested, break off a lump the size of a golf ball, and roll out between sheets of greaseproof paper until 2mm thick. Use a pastry cutter about 9cm in diameter to cut out a circle. Then pat it out even thinner. Place on another sheet of greaseproof paper. Repeat with more dough lumps until you have 12 circles (above left)

• Dry fry them in a medium to hot frying pan, turning them so they’re crisping nicely, and just starting to colour (above right)

• Wrap the cooked tortillas in a clean tea towel, so that you can continue cooking in batches. Serve within an hour