Taco bread recipe from Tex Mex expert

Mark Greenwood, the man behind London pop-ups The Shared Table and (coming soon) Warmth, has a special place in his heart for Tex Mex cooking. He’s something of an expert – so get stuck into his taco bread recipe and learn from the best.

Rustle up some of these, fill them with salad, salsa, guacamole and grilled chicken or fish, and vow never to give money to Old El Paso ever again.


200g whole meal flour
150g plain flour
18g unsalted butter
6g salt
200g warm water

How to

Make sure the butter is room temperature.

Mix the two types of flour together.

Add the salt and mix in the butter with your hands.

Pour the water over and mix with a wooden spoon until you get a dough.

Knead for 10 minutes on a clean worktop.

Leave in a warm place for 30 minutes.

Roll in to 20g balls. Roll each one flat with a rolling pin

Heat a dry pan and cook on each side for 25-30 seconds.

Fill ’em up and eat those bad boys.

Read our interview with Mark here!


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