Well, Jim did it again. In our ongoing attempt to reduce packaging in the products that we buy, Jim made us homemade tortillas!
Being Mexican, I grew up with homemade tortillas when my maternal grandparents, Natalia and Lazaro Ortiz, made them daily. My brother and I would sit at the kitchen table as they were preparing them, quickly buttering them and rolling them up as fast as they could make them. They would wrap leftovers, stacked several inches high in aluminum foil, for us to take home.
Needless to say, these are easy to make and the only time-consuming chore is the rolling of them but, with two people, it goes quickly. We plan to make these once per week to enjoy with our morning breakfast wraps.
Because they are homemade, they don't have that strong aftertaste I find in store-bought tortillas, which have to have something to preserve them. Also, store-bought white tortillas give Jim constipation (must be that white flour made with hydrogenated oils). By making these, we don't have to buy plastic-wrapped tortillas. Best of all, they also freeze very well.
This recipe is from The River Cottage Bread Handbook but there are tons of recipes on the Internet as well. Jim usually doubles this recipe.
2 C white whole wheat flour OR organic white flour (or half and half)
1 tsp sea salt
2/3 C water
Mix in a bowl until dough is formed. Knead until smooth and no longer sticky. Cover & let rest 30 minutes.
Divide into 8 pieces & shape each into a round. Lightly flour a work surface & roll out each round into a circle, about 1/16- 1/8-inch thickness. Place a large fry pan or skillet over medium heat and have ready a clean cotton tea towel to wrap them in.
When pan is hot, lay a tortilla on it & cook about 30 seconds then flip. Both sides should be flecked with dark brown spots. Wrap in tea towel to keep them soft until you're finished.
Wrap in aluminum foil for later use or double wrap and freeze.