Whole Wheat Tortillas
Homemade tortillas are so much tastier than commercial ones it's a little scary. They are also quite easy to make, and cook in a flash. As you can tell by the surrounding accoutrements, we made burritos! The one disadvantage is that we did find them harder to roll than commercial tortillas; our burritos ended up looking more like giant tacos in the end. No complaints though; we just pass the paper towels. I'll be making these again soon.
Refried beans, shredded greenhouse lettuce and tomatoes, jarred salsa and grated cheese make classic burritos. A few slices of avocado are also very good.
8 to 12 tortillas
30 minutes prep time - plus resting time for the dough
1 cup soft whole wheat flour
2 cups red fife whole wheat flour
1 teaspoon salt
1/4 cup sunflower seed oil
about 1 cup warm (tap) water
Mix the flours and the salt in a medium sized mixing bowl. Stirring steadily, drizzle in the sunflower seed oil. When it is well distributed throughout the flour, and there are no large lumps left, begin to mix in the warm water to form a smooth dough. You may not need quite all the water, or you may need a tiny bit more. It will depend on the dryness of the flour.
Turn out the dough onto a clean countertop and knead it for 4 or 5 minutes until it becomes smooth and elastic. If it is too sticky, sprinkle some flour on the countertop. Shape the dough into a neat log.
Loosely wrap the dough and let it rest for at least half an hour. It can be kept up to overnight in the refrigerator, but it should be brought out to warm up at least half an hour before you roll it.
Divide the dough into 8 (or 12) equal pieces. Flatten and roll each one out until they are very thin but still structurally sound. Aim for round, but there's nothing wrong with a somewhat home-made look.
Heat a cast iron skillet over medium heat once you have rolled out a couple of tortillas, and keep rolling the rest as you cook the first ones. Cook the tortillas on both sides. Turn them when they have formed a number of bubbles. This won't take more than a minute; once turned over another 15 to 30 seconds should be enough to finish them. They should look mostly dry. Wrap the finished tortillas in a tea-towel to keep them warm until they make it to the table.
Last year at this time I made Savoy Cabbage au Gratin.
Refried beans, shredded greenhouse lettuce and tomatoes, jarred salsa and grated cheese make classic burritos. A few slices of avocado are also very good.
8 to 12 tortillas
30 minutes prep time - plus resting time for the dough
1 cup soft whole wheat flour
2 cups red fife whole wheat flour
1 teaspoon salt
1/4 cup sunflower seed oil
about 1 cup warm (tap) water
Mix the flours and the salt in a medium sized mixing bowl. Stirring steadily, drizzle in the sunflower seed oil. When it is well distributed throughout the flour, and there are no large lumps left, begin to mix in the warm water to form a smooth dough. You may not need quite all the water, or you may need a tiny bit more. It will depend on the dryness of the flour.
Turn out the dough onto a clean countertop and knead it for 4 or 5 minutes until it becomes smooth and elastic. If it is too sticky, sprinkle some flour on the countertop. Shape the dough into a neat log.
Loosely wrap the dough and let it rest for at least half an hour. It can be kept up to overnight in the refrigerator, but it should be brought out to warm up at least half an hour before you roll it.
Divide the dough into 8 (or 12) equal pieces. Flatten and roll each one out until they are very thin but still structurally sound. Aim for round, but there's nothing wrong with a somewhat home-made look.
Heat a cast iron skillet over medium heat once you have rolled out a couple of tortillas, and keep rolling the rest as you cook the first ones. Cook the tortillas on both sides. Turn them when they have formed a number of bubbles. This won't take more than a minute; once turned over another 15 to 30 seconds should be enough to finish them. They should look mostly dry. Wrap the finished tortillas in a tea-towel to keep them warm until they make it to the table.
Last year at this time I made Savoy Cabbage au Gratin.
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