It’s been a few weeks since we had a good tortilla around here, ever since I used the last stash of Trader Joe’s whole wheat tortillas from the freezer. I knew there was trouble when I didn’t find the usual package of tortillas (an absolute staple in our house) at Trader Joe’s a few months ago. I wrote the company only to find that they’d been discontinued. I guess the package a week we ate just wasn’t enough to make them a worthwhile product.
All that changed today when I rediscovered what women in some parts of the world have known for centuries. Tortillas are really easy to make and taste a whole lot better than those from the store. With the mere cost of a cup of flour, they’re cheaper too. This recipe makes 12, and you can store them in the fridge or even freezer. Use them for burritos or scrambled egg and cheese tortillas.
Or, do what we did today and pack them for lunch to go–our hummus, cheese and spinach cheese toasts for lunch in the forest preserve was better than ever.
(from Peas and Thank You cookbook–see her blog for more great recipes)
2 cup whole wheat flour
1t baking powder
1/2 t salt
1T Earth Balance or butter
Combine the flour, salt and baking powder in a food processor. Add the butter and slowly add 3/4 cup of water. Process it in the food processor and add more water if it’s too dry.
Divide the dough into 12 sections. On a floured board, roll them out as flat as possible. Cook them in a frying pan on medium heat with a small amount of olive oil for 1 minute on each side.
CHEESE TOAST (our favorite use of tortillas)
mozzarella or cheddar cheese
slice tomato (optional)
Layer all the ingredients on the tortilla and fold over. Cook in a frying pan with a small amount of olive oil or butter. Press on it with a metal spatula on each side while the cheese melts.