I used to eat my share of processed foods at home and while dining out. Then I got diagnosed with an auto immune illness, and after a lot of medication, research and trial and error I discovered that what I was eating had a lot to do with how I felt. Changing my diet had THE biggest effect on my health. Now we make everything from scratch and I feel so much better for it. As a result I rarely have to take strong RX such as immune suppressants.
For my first year of eating clean I focused on fresh fruit and vegetables and a little lean protein. Then I began to relax a little on the diet front once in a while and started to occasionally make these fabulous flour tortillas. When I say that they are so, so much better than the store bought it’s really an understatement. How four ingredients can produce something so wonderful and unlike the store bought makes me wish I’d discovered them years ago.
Obviously you can fill these with your favorite filling, however, someone told us that her grandmother made these and right off the griddle they would butter them and sprinkle cinnamon and sugar on them. I made this batch and tried her idea. Wow! Let’s just say your
family will love them. Serve your savory then end with something sweet like the cinnamon and sugar combo. What a treat.
Heat your skillet or griddle while you cut the dough. I have a gas stove so I set it on 7 which is about medium. You may have to experiment on the proper temperature.
Cut into pieces of equal size, mine are smaller as my iron skillet which is great for these is small (I need to invest in a larger one).
You can use parchment paper sprinkled with a little flour; I like to work right on the granite counter tops. Roll each ball flat. They have tortilla presses which will make each come out perfectly round but I really like that they are irregular. They look homemade and rustic. Your family and guests will know these were made by hand and from the heart. I will usually roll out 3-4, cook those then roll a few more.
Place dough in hot skillet, wait 2-3 min per side and lift a corner so see if the underside is the desired doneness. It should be dry and brown, and if it has a few blackish spots that’s OK. Flip and do reverse.
They freeze very well between wax paper then into a ziploc bags. Also, tastes great with scrambled eggs and a bit of grated cheese of your choice. Keep them handy for those nights that you just want to throw something together fast. Enjoy!
So here we go- makes 12-18 depending on your griddle or skillet size.
- 2¾ cup (345 grams) flour
- 1¼ tsp sea salt
- ¼ cup (55 grams) olive oil
- 1 cup (250 grams) water
- side. Then set the completed ones on wax paper to cool slightly. Continue until all are cooked.
- In a large bowl mix dry ingredients
- Add wet ingredients and stir until it forms a dough and starts to pull away from the bowl
- Cut pieces into equal sizes
- On a floured surface, roll out until desired size
- Place tortilla in medium heated skillet or pan until the edges start to brown (2-3 minutes)
- Turn over and cook until done (about 2 minutes)