Homemade Tortillas

Hubby was away last night and I ended up staying up until a little past midnight. I am not sure what it is, but I always become such a night owl when he is gone. Bosco stayed up late with me too 🙂 I got a ton done and feel a lot less stressed this morning, but I am sure around  2pm today I will be feeling it. Going to have to drink a LOT of water today.

Breakfast

In hopes to give me mass quantity of ENERGY I made myself a green monster.

Into the Vita-Mix:

• 1 cup of fresh almond milk
• 1tbsp of flax seed
• 1 frozen banana
• 1 tbsp of Organic PB
• 1 handful of frozen blueberries
• 3 cups of baby spinach

YUM YUM!

…So here is that tortilla recipe I promised to share with you 🙂

Have you ever made home made tortillas? Not I. I figured it was about time I got on the ball, I am Mexican and all 😉 We love tacos and nachos in this house, so I just had to make them from scratch. Thanks to Lisa (http://www.100daysofrealfood.com) I found this wonderful recipe, that is easy and QUICK! I wish I had a kitchen aid, because I think it would have been even easier!

Whole Wheat Flour Tortillas

2 1/2 cups whole-wheat flour 
1/2 cup oil (I used canola oil)
1 teaspoon sea salt
1 cup warm water (heat in the microwave for 1 min)

Directions

Mix together flour, oil and salt. Beat with a spoon until crumbly (if you have a kitchen aid you could mix in there too), about 3 to 5 minutes. Scrape the sides as needed.

With the mixer running (or have your Hubby pour while you stir), gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

Take out the dough and divide it into 12 equal sized pieces. I do this by rolling out a log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.

Roll each piece into a ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.  
Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.

On a lightly floured board or countertop, roll each ball into a 8 to 10 inch circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball of dough because too much excess flour will burn in the pan.

Spray the pan with cooking spray (I recommend Canola oil spray) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze. They are addicting!

There not a perfect circle, but still taste amazing!!!

Next I am going to try corn tortillas from scratch 🙂

Question: Do you have a good homemade tortilla recipe? Does anyone know the key to making the perfect tortilla circle?