FLORA’S FLOUR TORTILLAS
Several weeks ago before we had to be concerned about going out, I met up with an old friend. We shopped. We talked. We sipped and dined. The reason I’m bringing this up is what I ordered when we dined. A simple chicken caesar wrap. I came home thinking about that wrap, it was that good. The tender morsels of chicken. The crispy lettuce and bits of bacon. The creamy tangy garlicky dressing. The crunchy bits of croutons. The soft tortilla that held it all together. I needed to have another.
I had most everything I needed to reproduce it. The chicken I had leftover from last night’s dinner and there were a few strips of bacon that I had cooked and stashed in the freezer. Romaine was subbed with greens from my recent farm order along with some seed sprouts and the dressing needed only basic ingredients. But I had no tortillas to wrap it all together. Never made then before thinking there would be no way to roll then thinly enough. I went through some of my Friends’ Faves submissions and came across Flora’s recipe. It looked simple enough so I gave it a try.
I cheated and used my super duper machine that F bought me for Christmas. By ‘cheating’ I mean that this blog is supposed to be all about minimal-nothing-fancy recipes that can be accomplished almost anywhere…emphasis on the almost. On the boat I love bread making because of the kneading. There’s something therapeutic about rolling and pounding and folding a ball of dough until it’s smooth and silky. It also builds up some pretty fine arm muscles. But today I admit to the use of a machine with a hook that’s going to do its magic for me for a full ten minutes while I make myself another coffee.
The dough turned out very well – so silky with a very slight tacky feel. Not messy at all. I don’t own a tortilla press. Never considered needing one, but then I’ve never made tortillas before this. As I was portioning the pieces making ready for rolling I wondered if maybe it would be necessary.
The dough rolled out surprisingly easily, staying thin and flat. The secret of this is the resting time according to Flora, otherwise you roll and the dough springs back.
A minute or two per side in a hot pan and I had twelve perfect pliable tortillas ready to wrap around some very tasty ingredients.
Thanks Flora for teaching me some tortilla tricks. Another success locked away in my ‘repeat’ recipe vault and my chicken caesar wrap craving itch has been nicely scratched.
What to make next?……I haven’t created something sweet in a while….a little dessert cake maybe? Back soon Galley Peeps….
Flora’s Flour Tortillas
- Large mixing bowl
- Food processor with hook attachment (optional)
- Frying pan (preferabley non-stick).
- 3 cups flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1/4 cup vegetable shortening
- 1 cup very hot water
- In a large bowl mix dry ingredients together
- Add shortening and mix with hands or with a processor until shortening is in pea-sized pieces.
- Mix in very hot water and knead for a good ten minutes. If dough seems too dry add more hot water one tablespoon at a time. The dough should be sligthly tacky and silky but not sticky.
- Divide dough into twelve equal pieces, cover with a damp towel and let rest for thirty minutes.
- Heat fry pan over medium high heat
- Roll out one ball of dough as thinly as possible keeping the rest under the moist towel.
- Place tortilla in hot pan. You should see a bit of bubbling of the dough after a minute or two which indicates the time to flip. Cook on second side until lightly browned
- Set aside covered with a clean tea towel while you roll out and cook the rest.
- Use right away or store in a covered container for three to four days or freeze for 2-3 months.