Did you have a good weekend? I hope so. We are finally back to usual after last week’s bout with a flu bug. Our weekend was filled with soccer, watching our favorite football teams and running my first trail race (hopefully, the first of many…loved it).
On Friday, with a day off from school and a free afternoon, we decided to make our own tortillas. It was something I had been wanting to try for awhile, as we go through a lot of them on a weekly basis. I found the recipe on one of my favorite blogs, ‘100 Days of Real Food. If you haven’t visited it before, I would encourage you to check it out. It’s the journey of a family that gives up processed foods for 100 days. The recipes are delicious and practical, using easy to find ingredients.
The best thing about this tortilla recipe is that it only requires four ingredients. Four. So much better than the lengthy list on the back of the store bought variety. I bought a tortilla press to make ours, but the recipe doesn’t require that you have one. You can simply roll them out with a rolling pin instead.
After mixing, pressing and cooking the tortillas I caught my 7 year old looking at the cooling stack with a critical eye. He said, “Mom, these don’t look like the ones we buy at the store.” This led to a lengthy conversation about store bought food versus homemade. I told him that the great part about making what we eat at home is that we know what ingredients are being used and, most of the time, what we make tastes a lot better. I could tell he was still skeptical, so I had him pick one of our still warm tortillas from the stack, dip it in salsa, and take a bite. His face lit up as he chewed and he gave me his signature ‘thumbs up’. What a relief…that kid of mine is a tough sell sometimes.
- 2 1/2 cups whole-wheat flour (King Arthur's white whole-wheat flour is what I used)
- 1/2 cup oil
- 1 teaspoon salt
- 1 cup water, heated in microwave for 1 minute
- Using a mixer, with the paddle attachment pour flour, salt and oil into mixing bowl. Beat until mixture becomes crumbly, about 3-5 minutes. With the mixer running gradually pour in the warm water and continue mixing until the dough comes together and is smooth.
- Take the dough out of the mixing bowl and roll it into a log shape, about 8-10 inches long. Cut the dough in half. Then cut each of those pieces in half and so on until you have 12 pieces. Roll each piece into a ball and place on a baking sheet or cutting board. Allow to rest for 15 minutes, up to one hour.
- Heat a cast iron skillet, griddle or 12 inch skillet over medium-high heat. You need the pan to be fairly hot before cooking the tortillas.
- On a lightly floured board or countertop, roll each ball into a thin, 8-10 inch circle (or use a tortilla press to do this step for you, as we did).
- Grease the pan with a small amount of oil and carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30-45 seconds for each side. After removing from the pan, set them aside to cool. Eat within the hour, refrigerate or freeze.
Our favorite way to eat tortillas? We like them filled with refried beans and some queso fresco or shredded cheddar, warmed under the broiler until good and melted. They make a great, quick lunch or supper if you are on the run. My 10 year old even likes them for breakfast with a little salsa on the side.