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Friday, December 16, 2016

Food Friday: Scratch Tortillas

This morning I was cleaning out the pantry.  There I found a bag of fresh flour tortillas.  Our son must have added them to the shelf.  These made me salivate for some nice bean burritos.  Especially since we had two lovely avocados, a tomato, and a jalapeño.

Time to make tortillas....

This time I did not get out the recipe but made them without checking.  This is what I did.

2 cups flour
1 teaspoon baking powder
1 teaspoon coarse kosher salt
1 1/2 Tablespoons canola oil
3/4-1 cup hot water

In a medium sized bowl I mixed the flour, baking powder, and salt.  After pouring in the canola oil, I added 1/2 cup hot water and stirred well. Too dry, so I added more water until a soft pliable dough was formed.

Covered the bowl for ten minutes while the 12-inch cast iron frying pan heated up over medium heat.

Divided the dough into five pieces, but should have divided it into 8 pieces as the tortillas were too large.  If that is possible....

Rolled out each piece until it was nice and thin, evenly thin, then popped them into the skillet to cook.  It took a couple minutes to cook.  When there will little "bubbles" of dough showing on the top of the tortilla, I flipped them over and let them cook on the second side.

When they were cooked I put them on a clean kitchen cloth then covered with another cloth.

These were really yummy with homemade fat-free refried beans, guacamole, and shredded lettuce on them.  Too good. I ate two of them.  You know they were pretty good because Dear One ate two of them plain!

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