Lately Paul and I have been ordering a bit more than I would like to admit. I mean, here I am with a food blog touting the wonders of cooking and some nights I just cannot think about entering the kitchen. It’s not good but it’s the truth. To make matters worse, I also don’t want to make the decision of where we order from. It’s not that I’m not hungry, usually I’m starving, but I honestly just don’t want to make the decision.
Our takeout meal usually ends up consisting of rice, a brothy noodle soup, or salad which is delicious but not very exciting. To be honest, if I felt like making up my mind, I would go for mexican. There’s something about the flavors, the smells, and the comfort of the food that keeps me wanting more.
Last week the way to frequent take-out guilt finally go to me, I wanted mexican , so I decided to make my own tortillas. The entire process was surprisingly quick, easy, and super fun to get the boys involved! From mixing, crumbling, kneading, and forming the dough into walnut sized balls to rolling out the tortillas and cooking them took about 45 minutes, which was much shorter than I had anticipated.
As life happens, I wasn’t able to incorporate them into my planned taco dinner until two days after we made them, but they held up beautifully in an air-tight container with a layer of parchment between each tortilla. They can actually last packaged in that way for about a week and even longer if you want to try an make your own tortilla chips (stay tuned!).
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- pinch of salt
- 1/2 cup canola oil
- 1 cup hot water
Start by pouring your flours into a large bowl. Mix them well and then add your baking powder and salt. Form a well in the middle of the bowl and pour your oil into it. Using your fingers, combine the oil until the dough begins to crumble. Adding about 1/4 cup of hot tap water at time, knead the water into the dough until a well formed ball begins to take shape. Once you can form the dough into a ball and it holds, separate the dough into individual walnut-sized balls.
To roll out the tortillas, place one ball between two sheets of parchment paper and use a rolling pin to form the tortillas. Heat a large non-stick fry pan or flat grill pan over medium heat. Place a rolled out tortilla on the pan and cook for 3-4 minutes on each side. Use tortillas immediately or store in the refrigerator in an air-tight container with sheets of parchment between each tortilla.