‘When Harry Met Sally’ is one of my all-time favorite movies.
It’s one of those movies that I can watch over and over again, and I probably quote it on a weekly basis. For example, ‘do something resembling anything’ is often used in the context of wishing the kids would help clean up after themselves (though the original line is ‘draw something resembling anything’.
‘Please report to me’ is a directive statement said in jest when I want the hubby to come help me with an arduous task.
Aside from the above, my husband and I often just joke about similarities we (or someone we know) share with one of the main characters.
I’m totally the ‘high maintenance’ kind that Harry speaks of. When we go to our favorite Mexican food restaurant, my order is always the chicken rice bowl with grilled chicken, the red rice instead of the white, and no onions or peppers on top. Oh, and I like the guacamole ‘on the side’.
I hate to admit it, but that’s me. Lucky for me, I married an easy-going guy who could care less. 🙂
My other half cares that I love him, feed him, and support him, the second of the three being my strong suit.
Recently, it seems I’ve been coming across more and more information on genetic engineering and the associated foods that are most affected, among them corn, soy, and wheat.
While I personally am not allergic to wheat, I have recently been using spelt in more and more recipes, as I am not a fan of someone else tampering with my food.
If you’ve shown allergic to wheat but not gluten, consider spelt as an option. It’s delicious and it resembles wheat in taste to such an extent that I don’t know if I could tell a difference in a blind test.
What’s even better for my family is my wheat-sensitive daughter tolerates it, and with our tortilla obsession here in the southwest, my first likely recipe makeover was already determined.
- 3 c. whole spelt flour (can substitute light spelt for some or all of the whole variety, if preferred)
- 1¼ t. sea salt
- ½ t. baking powder
- ¼ c. good olive oil
- 1 c. water, plus 1-4 more tablespoons, as needed
- Mix together the flour, salt, and baking powder.-2
- Cut in the olive oil (the mixture should be 'pebbly' in texture).
- Stir in the water, starting with ½ cup, ¼ cup, and one tablespoon, as needed to mix everything together. The dough should be moistened, but NOT sticky to the touch (see picture below).
- Knead the dough for 1-2 minutes, until all of the ingredients are well combined.
- Break the dough into about 12 equal-sized balls.
- Place the balls of dough onto a plate and cover with a clean dish towel for 30 minutes.
- Heat a good non-stick pan over medium heat.
- On a well-floured surface, roll out each ball of dough into a tortilla, trying to make the disc as thin as possible without ripping.
- Place the tortilla onto the pre-heated pan.
- Cook until you begin to see bubbles form (about 30-60 seconds).
- Flip the tortilla and heat the other side for about 20 seconds.
- Carefully place the tortillas into a large glass dish and immediately cover them with a clean dish towel, keeping the heat inside the dish.
- Repeat with the remaining dough balls.
- Eat immediately or store in a sealed, ziploc bag in the fridge, to maintain pliability.
A key step here is putting the tortillas (unfolded) immediately into a glass dish and covering it. This is what creates their ‘soft and pliable’ texture.
I’m so happy that I can make a batch of these and we ALL can enjoy them!
Previously, I would make these Rustic Whole Wheat Tortillas, which I love, but Jadie would become red and itchy, so I’m thrilled to have an alternative for her (and one that helps us avoid a possible health detriment).
Please keep these in mind with future recipes, as I will be employing them in some homemade Mexican food entrees to come! 🙂
Do you avoid GE foods?