If you didn't know already...Thursday is tortilla day! A day loved by all of the children...and adults! We are often asked for the recipe and about the process...so here it is!Ingredients
1.5 cups wheat flour (I’ve used millet flour and bean flour…be creative!
2 tsp. baking powder (preferably non-aluminum)
1 tsp. salt
4-6 Tbsp butter
2 tsp. baking powder (preferably non-aluminum)
1 tsp. salt
4-6 Tbsp butter
1 1/4 cups warm water
I also throw in some flax seed and/or flax oil
Mix dry ingredients in a large bowl.
Add butter. I squish it together with my hands.
Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small balls. Let them rest for at least 10 minutes, longer if you like.
This is a good time to heat up the cast iron skillet. You will want to set it at medium to high heat. The higher it is...the closer you need to stay to make sure they don't burn!
Now you can roll out the dough with your rolling pin. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the pin in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out thin and roundish.
Lay your tortilla on the hot and dry cast iron skillet. We don't use any oil on the skillet...as we find that it smokes. Flip it after it loses it's "wet" look. I flip it with my fingers...but you could use a spatula if you are afraid! When it comes off we put it on a plate...quickly run a stick of butter over it and serve them hot. We eat often eat them with beans...cheese...rice...and salsa...but they are great just on their own too. Enjoy!
Add butter. I squish it together with my hands.
Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small balls. Let them rest for at least 10 minutes, longer if you like.
This is a good time to heat up the cast iron skillet. You will want to set it at medium to high heat. The higher it is...the closer you need to stay to make sure they don't burn!
Now you can roll out the dough with your rolling pin. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the pin in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out thin and roundish.
Lay your tortilla on the hot and dry cast iron skillet. We don't use any oil on the skillet...as we find that it smokes. Flip it after it loses it's "wet" look. I flip it with my fingers...but you could use a spatula if you are afraid! When it comes off we put it on a plate...quickly run a stick of butter over it and serve them hot. We eat often eat them with beans...cheese...rice...and salsa...but they are great just on their own too. Enjoy!
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