Flour tortillas are so versatile. They are not only great for burritos but also for sandwiches. My favorite way to eat a tortilla is to slather it with peanut butter and honey and then roll it up. With honey dripping out the back end and creamy yumminess in your mouth, you will agree this is the best way to eat a burrito -- I dare you to try it!
There are many reasons you might want to make your own tortillas. Perhaps you want to have full control of what goes in them; perhaps you need some in a pinch as you forgot to buy them at the store; or perhaps you just want the enjoyment of standing over a hot skillet, watching your irregularly pentagonal tortilla puff and brown. After all, one of the most special things about baking at home is the thrill of making it, and while you in vain try to image that pentagonal tortilla round, you remember that it is after all a sign and proof that you made it with your own hands in your own kitchen, for no store-bough tortilla ever was so enjoyably ugly!
But I have some tips for you to ease your trial and smooth your way. I usually don't knead the dough at all but leave it flaky and marbled, as I don't like my tortillas chewy. And as I roll them out, the dough somehow just becomes a beautiful, uniform tortilla. But if you like your tortillas chewier, just go ahead and knead the dough until it is smooth and pliable. And then the rolling -- if you want a ROUND tortilla, I found a trick for that. First, you need to start with a round lump of dough. The trick then is to rotate the tortilla a few degrees every time you give it a new go with the rolling pin. So basically, you roll, turn 20 degrees, roll, turn 20 degrees, and so on until the dough is very thin. I will estimate that each tortilla should be about 10 in. in diameter. If you want to roll the tortillas ahead of time, stack them with whole wheat flour in between until you need them. They can keep overnight in the refrigerator this way, but you have to use whole wheat flour, as the bran is what keeps the tortillas from sticking to each other. When baking the tortillas, just wipe off any excess flour and throw them one at a time in a dry skillet over medium-high heat. You know the tortilla is baked when it is puffed; flip it and bake the other side. There is no sign that the other side is done, but you know that it will need to bake just a little shorter than the first side. If the tortilla burns before it is puffed, the heat is too high; if it is too pale, the heat is too low. Stack the finished tortillas on a plate and serve them warm. If you have any leftovers, they can be reheated in the skillet or microwave or oven. They can even be frozen.
One, last thing, these tortillas can be made with whole wheat flour. I find that half whole wheat and half white wheat flour works very well, but you can play with they ratios till you are satisfied.
Now its your turn! What is your favorite way of eating a tortilla?
Yields: 8 tortillas
3/4 c. + 2 Tbsp. water*
2 Tbsp. oil
1 tsp. salt
2 to 2 1/2 c. wheat flour, whole wheat flour, or combination
1. Mix together all ingredients. Add flour as needed to make soft, pliable dough. Dough should only be kneaded till smooth, no more.
2. Roll out dough to eight thin circles.
3. Bake in skillet on stovetop at medium heat until puffy. Flip, and bake until golden. If too dark before puffed, reduce heat; if too light, increase heat.
4. Serve warm. Good filled with rice, beans, salad, and dressing; or spread with peanut butter and honey, and rolled up like a crêpe.
* One easy way to measure the water is to first put the oil in a measuring cup and then add water till you have 1 c. total liquid.
Scripture of the Day
God says, "I will put enmity between you and the woman, and between your offspring and her offspring; he shall bruise your head, and you shall bruise his heel."