For the taco shell:
1 cup plain or wholemeal flour
2 tablespoons olive oil
Combine all the ingredients and knead for 15 minutes.
Let the dough rest for 30 minutes covered with a towel.
Separate into small balls.
Each ball is one taco, so you need to press each ball down into a flat, round taco, using a rolling pin or similar.
Cook the tacos one by one in a frying pan until they start to show a little golden brown.
We like to eat these tacos with stir fry vegetables including peppers and onion, as well as chickpeas, salad and often a sprinkling of grated cheese.