- For the tortillas
- 750 milliliters wheat Pastry flour
- 1 teaspoon salt
- 90 milliliters vegetable oil
- 250 milliliters lukewarm water
For the tortillas, mix the flour, salt and oil in a large bowl to form a crumbly dough.
While continuing to stir, add just enough water so that the dough comes together in a ball.
Knead the dough for 5 minutes on a lightly floured surface, until it is soft and elastic.
Brush with oil, cover with a cloth and let rest for at least 30 minutes (or up to 2 hours covered in plastic wrap).
Divide the dough into 12 equal portions and form into balls.
Roll out each ball on a floured surface to a size of about 21 cm (approximately 8 inches) in diameter. (Separate the tortilla dough circles by layering with plastic wrap.)
Heat a heavy frying pan and cook the tortillas (one at a time) for about 30 seconds until the dough bubbles and becomes golden brown, then turn over and cook the other side.
(Do not cook the tortillas until crispy. They must remain soft so that they can still be rolled around the filling.)
For the filling, rinse and trim the scallions and cut the green part into thin rings. Finely chop the white part.
Mix the cream cheese with the cream fraiche in a bowl, then add the chopped scallions. Stir in the pressed garlic and season with salt, pepper and curry.
Rinse and trim the rest of the vegetables. Finely chop the chilies and cut the celery into slices.
Heat the oil in a nonstick skillet. Fry scallion rings, celery and chile in oil while stirring for 2-3 minutes.
Rinse the tomatoes, cut in half, remove the seeds and dice.
Drain the corn. Cut the basil into strips and add along with the corn, tomatoes and half of the cheese into the pan. Stir to combine and briefly heat.
Spread each tortilla lightly with spiced cream cheese.
Place some of the filling on each and roll up.
Arrange in a ovenproof dish, sprinkle with cheese and keep in a preheated oven at 80° C (approximately 175°F). Serve while still hot.