Using a food processor, thoroughly blend the fresh coriander into the flour, so there are only specks of green in the flour. If you don’t have a food processor, this recipe is still achievable - just chop the coriander as finely as possible and stir into the flour.

With the food processor running, add water, a little at a time, until a smooth, moist (but non-sticky) dough forms. If you are making the dough by hand, the process is the same, just mix it as best you can with your hands and give it a little knead so it forms a uniform dough. You can use the dough straight away, but if you don't need it immediately, wrap in clingfilm and rest at room temperature.

To cook, heat a heavy-bottomed frying pan (I used a cast-iron skillet) over medium heat until very hot, but not smoking - you don’t need any oil in the pan.

Divide the dough into six even pieces - keeping the waiting dough balls covered with clingfilm or a tea towel as you work to stop them drying out.

Roll out the first tortilla and add it to the pan - it should bubble in about a minute and be spotted brown on the heated side. If it takes longer than that, the tortilla will dry out before it browns and become tough and inflexible, so bear this in mind when you're cooking the first one - you may need to adjust the heat. Flip the tortilla after that first minute and cook for another minute to brown the other side.

Keep the cooked tortillas soft as you work by wrapping the stack in a clean, lightly damp tea towel. If you want them warm as well, put the wrapped tortillas in a low oven as you go. You can roll each tortilla, then cook, but if you’re deft with a rolling pin you can roll the next one out as the previous one cooks. It’s probably best not to roll all the tortillas out together as there’s a danger they will stick to each other, or the table, and cause you immense frustration.