Tortillas have been on my 'staples' list for the grocery store for as long as I can remember. Over the years I have switched from the biggest size of the snow white ones to the smallest size 'carb balance' ones. Of course I had to find the one that tasted as close to the white as possible. Now that I'm learning more next time I go to the store I'm curious to grab that brand and see what is actually in it!
I really thought this was going to be much harder than it was but it was so easy that I doubt I'll ever buy tortillas again. My husband thinks they are a little too thick and 'doughy' but I personally love them! (I'm secretly glad he doesn't because I want his paws off 'em!)
INGREDIENTS:
- whole-wheat flour
- oil (the recipe suggested avocado oil ... I chose olive oil after I saw the $$ of avocado oil!)
- salt
- warm water
NOTES:
- The recipe says to use a heavy duty mixer with a 'dough hook' ?! ... if you are completely clueless new cook like me you can try your brand new Cuisinart and pray it works ... it did!
- While they are cooking I found that it was best to keep moving the tortilla around in the pan to prevent burning - otherwise mine quickly puffed up and got some burn spots on the bottom. I just used a spatula and gently pushed around.
After they'd cooled I put them into a plastic baggie in the fridge and have so far used them for lunches with a little of the leftover chicken and lettuce. I'm not sure how long they'll last in the fridge but they are going so fast I doubt I will ever have to worry about it!
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I'd love to know you visited and what you think! I'm also thankful for any ideas, tips or suggestions as I'm still learning to cook and to live a real / whole foods lifestyle.