No this is not a post about Fenway eating tortillas…sorry to disappoint. It is however a post about making tortillas that just happens to have a picture of Fenway at the end.
If you know me well than you know that I am all about food that is healthy for you and for the environment. Having read the list if ingredients on the flour tortillas that I was buying, I decided it was time for a change. The list was long and hard to pronounce (a sign that the majority of the ingredients are over processed). Flour tortillas should be made of flour and not much else but the more I researched the more disappointed I got. My local grocery store didn’t sell any that weren’t full of scary ingredients. So, I added one more thing to my “make at home” list (which is quite long and includes, among others, sandwich bread, shampoo, and laundry detergent). The tortillas were quick and easy to make and they tasted way better than the store bought kind.
- 2 1/2 cups whole-wheat flour (or not whole-wheat but you know its better for you)
- 1/3 cup oil (I use olive or coconut cause canola is scary)
- 1 teaspoon salt
- 1 cup warm water
- In a large bowl, pour in the flour, oil and salt. Mix until crumbly, about 3 to 5 minutes. Scrape the sides as needed. You can use a heavy duty mixer with a dough hook, a hand-held mixer with a dough hook, or your muscles. I use a rubber spatula and my arm to mix them cause I don’t own any fancy appliances (“fancy appliances” includes a microwave in this house)
- With the mixer running (or your arm), gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Take out the dough and divide it into 12 equal sized pieces. I did this by rolling out a log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
- Roll each piece into a ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
- Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
- On a lightly floured board or countertop, roll each ball into a 8 to 10 inch circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball of dough because too much excess flour will burn in the pan.
- Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.
There is the picture of Fenway (as promised). He loves to ride in the car and usually just sits or lays down on the back seat. Recently, he has taken to sitting on the floor and resting his head on the back seat. He is a strange dog (Ian picked him, not me) but we love him regardless.