Sunday, July 22, 2007

homemade tortillas

okay, first things first. check out my new breadmaker! it's not really new, but new to me via freecycle. it's my first successfully freecycled item, and, after a little unfruitful putzing, i'm convinced that it works. yay! fresh-baked bread without heating up the entire house with the oven! bread on weekdays! when i get some successful recipes, i'll send them along. if you're not a freecycler, consider checking it out. where else can you get a breadmaker from a stranger just by asking for one? or get rid of an extra to someone who is happy to have it? (don't say goodwill. this is "broken," and they'd have tossed it.)

last night, i used a tortilla recipe from the local paper for dinner, having been pleasantly surprised at how easy flour tortillas seemed after researching corn tortillas. those sound like a PAIN. my flour tortillas weren't perfect, but perfect the first time just isn't my way. they were, however, delicious. and now i have another way to use up that vegetable shortening i got for the faux oreos!

Flour Tortillas 1 1/2 cups all-purpose flour 1/2 tsps salt *(i'd double this next time, i think. or, you know, actually measure it.) 2 1/2 tbs vegetable shortening 1/3 cup warm water In a food processor, combine the flour and salt. Pulse several times to combine. Add the shortening, then process for about 10 seconds to thoroughly combine. With the processor running, drizzle in the water and process another 10 seconds. Don't process too much, or the dough will get tough.

The dough should look powdery and dry and will not have come together. It should hold together when pinched.

Use your hands to ball the dough together and transfer it to a clean work surface.

Form the dough into a log and divide into 4 pieces for big tortillas or 6 for smaller tortillas. One at a time, place each piece between sheets of parchment or waxed paper. Use a rolling pin to roll out the dough. (I didn't do this, but it's probably a good idea. Extra flour dries them out.) Heat a dry flat griddle or large skillet over medium-high heat. One at a time, place each tortilla on the griddle. Cook until the tortilla just begins to puff up and the bottom has a few small scorch marks, about 30 seconds. Flip and cook another 20 to 30 seconds. Wrap the tortilla in a towel to keep warm. Repeat the process with remaining dough. Serve immediately.

i'd like to serve these as fajitas with tofu and sauteed vegetables. or with eggs in the morning. or any time at all, really. they were pretty simple. i'd cook them a little bit longer on each side - you can see semi-raw edges on the pictures. they were still good and easy, and with ingredients i controlled, and no plastic packaging to throw away. thumbs up all around. maybe next time i'll do half whole wheat flour, too.

1 comment:

John said...

We tend to use half or all whole spelt whenever we make tortillas, and they come out great.

I've been on a large-sized tortilla press hunt lately. The one place I found one only had a small press, and Kitchen Kaboodle has had them on backorder for weeks...