One hour is all it takes to bake and stuff these homemade soft tacos! Fill them up with tuna, avocado and pico de gallo... Yum!
Transfer the dough to a floured surface, sprinkle with extra flour and knead the dough for a minute. Then wrap it up in some cling film. Let the dough rest for 10 minutes. Then divide the dough into 6 even balls. (The scraps of dough that are leftover later will make another 2 tacos.)
Roll the balls out on a lightly floured surface using a rolling pin. Don’t make them too thin. Make sure the dough doesn’t stick to the surface. With a serving ring or glass cut out a neat circle.