Flour Tortilla Recipe
Recipe for making flour tortillas. Credit to Ann from gardenweb for the majority of this recipe. I like this easy recipe for tortillas that uses staples usually on hand. I am battling cancer and cannot eat yeast or sugar, so tortillas are a great alternative to bread!
Recipe for making flour tortillas. Credit to Ann from gardenweb for the majority of this recipe. I like this easy recipe for tortillas that uses staples usually on hand. I am battling cancer and cannot eat yeast or sugar, so tortillas are a great alternative to bread!
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 cups flour (you can get creative with your flour choice spelt, soy, or a mixture of flours)
- 1/4 cup vegetable shortening or 1/4 cup vegetable oil
- 1/2 cup warm water (may possibly need to add more up to 3/4 cup) or 1/2 cup milk (may possibly need to add more,
- Carbohydrate 0.65557277645503 g
- Cholesterol 0.544444443339853 mg
- Fat 0.119958888645879 g
- Fiber 0.00147222222222222 g
- Protein 0.451136110197062 g
- Saturated Fat 0.0746433331820043 g
- Serving Size 1 1 -10 serving(s) (14g)
- Sodium 14.2941110821156 mg
- Sugar 0.654100554232807 g
- Trans Fat 0.00613277776535111 g
- Calories 5 calories
Step-by-step
- Sift the flour, salt & baking powder into a large mixing bowl.
- Into the dry ingredients, cut in the shortening, or add oil if using that option, & mix with your fingertips to combine.
- Add the milk or water, working the liquid into the dough until a sticky ball forms.
- Wrap in plastic and let rest for at least 30 minutes.
- Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with a damp cloth.
- Lightly dust a counter or pastry board with flour & roll out each ball of dough into a circle or oval approximately 1/4" thick.
- If you want nicely rounded tortillas, trim off any ragged edges & discard.
- Don't roll the dough out more than once or the tortillas will be tough.
- Heat a dry griddle or heavy skillet over high heat for 5 minutes.
- Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces.
- Do not overcook or they will be hard.
- Butter and roll up and wrap in a damp tea towel to keep warm as you cook the other tortillas. (I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.)
- Serve warm.
My Simple Flour Tortillas: A Cancer Fighter's Kitchen Staple
For years, the aroma of freshly baked bread filled our home. Sunday mornings were synonymous with the soft thud of a loaf cooling on the wire rack, a comforting tradition. But life, as we know it, can change in an instant. My diagnosis threw our routines into chaos, forcing me to confront not just my illness, but the simple joys I had taken for granted, like the taste of homemade bread.
Yeast and sugar became enemies in my fight against cancer. The familiar comfort of bread was no longer an option, replaced by a void that needed filling. This is where these flour tortillas stepped in. They are simple, flexible and incredibly satisfying. I searched high and low for a recipe that would fit my dietary needs without compromising on taste or texture. The search ended with a recipe from a fellow garden enthusiast, Ann, whose online post provided the base for this incredibly easy and adaptable tortilla recipe.
Why these tortillas are my go-to: Beyond the obvious avoidance of yeast and sugar, which are crucial for my health, these tortillas offer a unique simplicity. They are made with ingredients I typically keep on hand, making them a quick and easy solution when I'm feeling less than my best. They are incredibly versatile. They can be used as wraps, as a base for quesadillas, or simply enjoyed on their own with a little butter and a smear of my favorite jam.
The process itself is quite meditative. There's something incredibly therapeutic about the kneading, rolling, and cooking; a sense of control in a time when so much feels out of my grasp. The warmth of the tortillas, as they emerge from the skillet, perfectly browned and slightly wrinkled, is a small victory, a comforting ritual in a life that's anything but predictable.
Adaptability is key: The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of flour. Spelt flour gives a slightly nutty flavor, while soy flour adds a subtle earthiness. Mix and match to create your perfect blend! The amount of liquid may also vary depending on your flour type and the humidity. Start with less and gradually add more until the dough comes together into a soft and pliable ball.
More than just food: These tortillas are much more than just a meal; they are a symbol of resilience, a testament to my fight against the odds. Each bite is a small reminder that even in the darkest of times, there is still room for comfort, simple pleasures, and the enduring power of good food. They are a symbol of hope, a delicious symbol of my ongoing fight, one tortilla at a time.
Beyond the Recipe: My journey with cancer has taught me the importance of slowing down, savoring the little moments, and finding joy in the simplest of things. While I still struggle with my health, these tortillas represent a small victory, a moment of normalcy, a little piece of comfort in a journey filled with unexpected challenges. Making these tortillas is a meditative process for me, a chance to focus on something positive and nourishing.
So I encourage you to try this recipe, not just for the delicious tortillas, but for the experience. It’s a chance to connect with food on a deeper level, to find solace in the familiar, and to remember that even in the face of adversity, the simple things in life can still bring immense joy.
This recipe is more than just a set of instructions; it's a journey, a testament to my unwavering spirit, and a small offering of hope. I hope you enjoy them as much as I do.
