Have you ever picked up a package of tortillas in the market and read the ingredients label on the back? A few short months ago, I wouldn’t have given the label a second thought. So what if I’m not able to pronounce or don’t know what over three quarter of the 30 ingredients listed are. It must be good for me because the front of the package says so. Right? Wrong!
Enter my newfound knowledge of genetically modified organisms (GMOs) and Natural and Artificial Flavors and Preservatives. Most GMOs come in the form of high fructose corn syrup, sugar (made from GMO sugar beets,) soy lecithin (emulsifier,) canola/palm oil etc. Chemical poisons are also hidden behind the term “natural and artificial flavors.” If you see any of these Franken-ingredients on a package you are holding in your hand, promptly drop the product and run for your dear life!
We love Taco Tuesday night at our house. I would probably eat Mexican food daily if I could. And now that I’m so much more aware of all the dangerous chemicals in practically all processed and packaged foods, I’ve been learning how to make them right in my own kitchen. Who knew it was so easy. Sure, it’s takes a few extra steps, but isn’t your and your family’s health worth it?
I was a little apprehensive making these for the first time. Most of the recipes were a little intimidating to me, but I finally decided on a combination of two recipes. The Prairie Homestead and Annie’s Eats. Trust me, these came out great for my first try. I’m sure I will also make improvements the more I make them, but my boyfriend said they were “better than store bought any day!” They also can be placed in the freezer for later use, and warm up well in the microwave.
- 2¼ c organic white unbleached flour
- ¾ cup organic whole wheat flour
- 1⅛ tsp salt
- 2 tsp baking powder
- 5 Tbsp grass fed butter almost at room temp (I use Kerrygold brand)
- ¾ to 1 cup warm milk
- (You can also use a half and half ratio of whole wheat and white flour, which is what I did, but next time I'm using the ratio I listed in this recipe.)
- Mix dry ingredients in large bowl
- Cut in butter until small balls form. Can work w hands.
- If you can squeeze a handful and it sticks together it's ready for the next step.
- Add a little bit of the milk at a time, and work with hands until a dough ball forms
- Break off into even balls
- Cover w plastic wrap and rest 10 minutes
- Press ball into disc on floured surface
- Roll out to 8" circle
- Smear butter in hot cast iron or nonstick pan for each tortilla
- Cook about 30 seconds and flip to other side for same time.
- Makes 9-12 tortillas
I didn’t snap any photos of mixing the dough with my hands because, well my hands were in the dough. But here is what my rolled dough balls looked like. I think next time I will use just a little bit more milk. I think they would have rolled smoother without the cracks, but it didn’t effect the rolling or cooking of them at all.
While they are resting in a covered bowl for 10 minutes, you can prep or tend to whatever else you are cooking. When it’s time to roll them out make sure you have a well covered flour surface and flip them once while you are rolling. Roll them out to 8″ diameter. Don’t freak out if they aren’t a perfect circle. Personally, I like that they each have their own unique shape.
A cast iron skillet is the the best thing for cooking these, but you can also use a non stick pan (looks like I’ll be adding another pan to my collection.) Just make sure it’s nice and hot. I preheated mine on med high. Before I put in each tortilla, I smeared a little butter in the pan to assure a crisp brown surface. You’ll know your pan is hot enough because you will see the baking powder doing it’s job, when you see little air pockets forming between the dough. Cook 30 seconds and flip to other side and repeat.
That’s all there is to it folks! So simple, yet so delicious! Next up, Greek night Gyro’s with homemade pitas! I should be ashamed of how much food excites me.
Have you ever made DIY flour tortillas?