Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Flour Tortillas

Every so often Jon gets interested in taking over the kitchen and making something, nowadays it's tortillas. The best part is the boys can help too! Little blue frogs are optional.

3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening
1 1/4 cups warm water

Mix dry ingredients in a large bowl.

Add vegetable shortening. Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. Knead the dough for a few minutes.

Now you will pull off pieces of dough to form about 12 small dough balls.
Let them
rest for at least 10 minutes.

This is a good time to heat up the skillet
You will want to set it at medium heat. If it is too hot the tortillas will cook too fast.

Roll out the dough with a rolling pin on a floured surface.
It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the rolling pin
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla in the skillet. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles.

And you are done.
We keep them in a Ziploc bag for about a week. Warming under the broiler when we want to eat them. ENJOY!

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