I finally got around to making my own tortillas! My mom has a great tortilla press–we’d make them a lot on the weekends during the summer. We’d throw them on the grill and stuff them with all sorts of delectable garden goodies. With that in mind and a craving for tacos, not to mention no tortillas in the fridge, I set about conjuring up those warm memories.
The recipe is simple and trust me these tortillas taste so good, you’ll be discouraged from buying them again. For some reason I’ve always felt that packaged tortillas have a some what sour taste. I never could put my finger on it, but they always have this weird out of the bag flavor to them. Rest assured these tortillas taste as fresh and light as can be.
2 cups whole wheat flour
1/2 teaspoon salt
3/4 cups water
3 Tablespoons oil
Combine flour and salt in a large mixing bowl. Make a crater in the center of the mixture and add water and oil. Stir until a smooth ball dough forms. Remove dough and knead on a floured surface 10-12 times, then allow dough to rest for 10 minutes. One at a time, break off a golf ball sized chunk of dough and rolli it out between 2 pieces of wax paper with a rolling pin. Gently remove dough and place into a non stick (or well-seasoned) skillet. Flip when bubbles begin to form (about 1-2 minutes) and place in a warm oven until all tortillas are made.
This recipe makes 8-10 perfect taco/tostada sized tortillas, depending on how much dough you roll out each time. Fill with your favorite taco fillings and eat them up immediately! I think they’d make a lovely enchilada shell, something I hope to try in the near future! But for tonight, we’ll stick with tacos again, lentil tacos to be exact…