Welcome back to the continuation of Firefighter February!
I have a number of flaws, one of which rears its ugly head whenever these are in the house…
…selfishness. I DO NOT like to share my food.
My husband and I both go crazy for these!….so much so that when I make them, I hide them in a vegetable drawer in our fridge (he never looks there), so that I can have them all to myself! Teehee….
Though these aren’t gluten-free, they are packed full of nutrition from the whole wheat flour and flax seeds, and they can easily be made vegan by employing coconut and/or olive oil with almond milk.
- 1 c. whole wheat flour
- 1 c. unbleached, all-purpose flour
- ¼ t. baking powder
- 1 t. sea salt
- 2 T. flax seeds
- 3 T. butter, coconut oil, or olive oil (any combination; I like 1 T. butter, 2 T. olive oil)
- ¾-1 c. almond milk, or milk of choice, warmed
- Mix the flours, baking powder, flax seeds, and salt in a large bowl.
- Cut in the butter/oil (the flour mix should resemble pebbles).
- Beginning with ¾ cup, pour the warm milk into the center of the flour mix, and stir the batter until well combined.
- Add more milk if needed to create a not too sticky, not too dry dough.
- Knead the dough a bit, and form a large ball.
- Divide the large ball into 8 small balls.
- Place the balls onto a plate, and cover the plate with a dish towel.
- Let the dough rest for 30 minutes.
- Heat a non-stick skillet over medium high heat.
- Flour a surface, and roll out each ball one at a time. Use flour as needed to keep the dough from sticking to either the rolling-pin or the table.
- Place the rolled out tortilla into the hot skillet.
- Let cook about 1-2 minutes. You may see bubbles form, depending on how thick your tortillas are.
- Flip and cook for another minute.
- Transfer the tortillas to a container of some sort that you can cover. This is important, as the tortillas soften during this time. I usually put mine in a large Tupperware with a fitted lid.
- Repeat this process with the remaining 7 balls.
- These can be enjoyed immediately or stored in a plastic Ziploc bag for future consumption. It is important to close the bag, otherwise air will get in, and the tortillas will become hard.
Adapted from this old post
Note: These can work with all whole wheat flour, but they are not quite as soft and pliable. I would recommend subtracting 2 tablespoons from the 2 cup total if you choose to try them this way.
I like to make cheese crisps with Muenster cheese, or fill them with any of the following combinations:
- scrambled eggs, scallions, spinach, Swiss cheese
- caramelized red onions, arugula, goat cheese
- chicken, a sautéed mix of red and green bell peppers and onions, cheddar cheese, tomatoes, cilantro, greek yogurt (my faux sour cream :-))
- my Skinny Refried Beans, brown rice, Muenster cheese, chard, greek yogurt
…the combinations are endless.
The moral of this story is…get a fridge with a lock because you WON’T want to share these.
What’s your favorite way to enjoy tortillas?