hey buddies. happy almost friday!
i've spent the majority of the day today getting through some lovely detox/side effects of going animal-free, plus sleep deprivation. once again, i've been a blob.
so naturally, what do i do when i'm nauseous and grumpy?
homemade whole wheat tortillas
adapted from the homesick texan
1 1/2 cups whole wheat flour, spooned and leveled
1/2 cup white flour (i'm experimenting next with all whole wheat... stay tuned)
1 1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons olive oil
1 cup warm non-dairy milk (i used trader joe's whole grain drink)
the how to:
mix together your dry ingredients. get your milk warm to the touch, but not scalding. slowly combine the two, mixing into a loose blob (i'm so technical, yes?).
kneed on a floured surface for a few minutes until you get a nice ball of dough. plop it into a bowl, cover with a damp towel, and let it hang out for 15 or 20 minutes.
cut your blob into 8 equal pieces (i made 16 small) and roll into balls. sit on your floured counter (not touching!) and cover with the damp towel. let it chill there for 10 more minutes.
heat up a stainless skillet (or cast-iron, if you have the patience) to medium-high heat. with a rolling pin, roll your balls from the center on the floured counter until even and very thin. keep covered with towel while you cook. add more flour to the counter and pin when things get sticky.
slap one in the dry skillet for about a minute, then flip and cook for about 30 more seconds until you get those cute little burnt bubble-marks. stack them on a plate and keep covered until you eat!
to freeze, stack them with wax paper/parchment between them and pop them in a ziplock.
optional: you could add in 1/4 cup flax, herbs, cumin + garlic powder, or switch out the 1/2 c white flour with rice or spelt flour.
eat up! and for my GF sweeties, i have a few tortilla recipes already picked out and waiting. i've made them before, but it's been a while - i'm tackling them next week!