Wednesday, June 24, 2009

Whole Wheat Tortillas

Tortillas are a staple food at our house. It is very economical to make them at home and they taste much better when they are fresh. Tortillas make a great breakfast filled with scrambled eggs and cheese, a nice lunch filled with fresh veggies or lunch meats and are also a snack when cooked till crisp and served with Salsa. We also have them quite frequently with the very-economical refried bean filling(for lunch or dinner) and make burritos with various fillings(potatoes or rice, meats or beans) all the time for dinner. Its an easy recipe to mix but cooking them takes the more time. If you can find an electric tortilla press you will be in business because you can knock out a dozen of them in 20 minutes or so. A manual press is the next best thing since they press them out quicly and evenly and you have a little less mess on the counter. I know some women can make them with their hands, but a rolling pin is my choice weapon for getting them the right shape and thickness. Here's my favorite recipe:

2 cups warm water
1/2 cup olive oil
2 tsp sea salt
1 T Rice Lecithin(optional)
1/2 tsp baking powder
5-6 cups freshly ground wheat flour

Mix all ingredients in a large bowl. Take out 1/2 cup scoops of the dough and roll out to about 1/8 to 1/16" thick disks on a lightly floured surface. If you have a tortilla press, this is much easier. Heat a skillet over a medium heat and spray lightly with olive oil. Place a tortilla in the skillet and flip after about 2 minutes. Cook an additional 1 minute until lightly browned and cooked through.

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