Moving to Germany has taken me to many places in my kitchen. Just as my kids love to dip everything, they will also eat anything wrapped up. And I don’t mean in just anything, a tortilla. My choices for tortillas are very limited. I checked out the local grocery stores and I came to find out that Germans apparently aren’t big on mexican fare. Too bad, they do not know what they are missing.
At our commissary on base, they often get in the same tortillas as back in the States, although, it’s a little different. I know they’ve been frozen and are approaching their shelf life. Yuck. So, as usual, I complain a bit and get a little down that I can’t have the same processed foods I’m accustomed to back home. Woe is me, right? Nope.
Boy, did I turn that frown upside down when I started asking around about where I could get a good tortilla. I had many people tell me they just suck it up and get the frozen ones from the commissary and a few more tell me that they missed the homemade tortillas from Texas. One girl, however, mentioned that she made them and if I wanted to buy some from her, she would give me a price. Not a bad idea, really.
Not a bad idea, until I realized that I consider myself pretty handy in the kitchen and this is something I could probably tackle myself. And I won’t mention (well, I guess this would absolutely be mentioning), I have a tiny phobia of eating food from people I don’t know. Let’s just leave it at that.
I started making these tortillas, just the plain flour ones, about 4 months ago and I’ve made them about once every two weeks since then. That is how good they are. I tested out switching out part of the all-purpose flour for whole wheat flour and they taste amazing! I will probably never entirely switch the flour out, the texture would suffer. And they could probably be used as Frisbees with the denseness that whole wheat flour provides.
I start out by adding all the dry ingredients and giving them a quick mix. This little hand is my forever helper in the kitchen.
Adding the wet ingredients, water and oil, gives an interesting texture. I like to mix it by hand, so I can control how much it’s mixed.
After all the ingredients are mixed together, I form it into a ball on the counter top (preferably a clean countertop). I put a little arm into it to incorporate all the flour. You want it to look like this.
Next, I divide it into how many tortillas I want. For me, this depends on what I want to use them for. For fajitas, I want small 6″ tortillas. For salad wraps, I want them to be bigger. Just keep dividing the big ball of dough in half until you get the number of tortilla balls you want.
Roll it out. I was almost embarrassed by this roll out job. I’ve done this a lot by now, so I should be able to get these babies into perfect circles, but this is real life and they don’t always turn out. Don’t get mad if yours turn out like this.
I like to get my pan really hot and then turn down the heat to medium high. You don’t want them to burn, but they cook quickly. In about a minute you will turn it over.
And this is what it will look like when you turn it over. It looks so yummy!
And once again, the final product!
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup canola oil
- 1 cup hot tap water
- Add flours, baking powder and salt to a medium bowl
- Add wet ingredients, oil and water, to dry ingredients, stir to combine (this may take a minute or two of kneading, either in the bowl or on the countertop, to get all of the flour combined in the dough)
- Roll out into a ball, dough will be a little tacky
- Divide big ball into the number of small balls (tortillas) you will want to yield
- Keep a towel over the dough balls and take one out at a time to roll flat into a circle
- Heat a skillet over med high heat and ensure the pan is hot before placing the tortilla in the hot skillet (use a dry skillet)
- After 1 minute, turn over to cook on the other side.
- Remove from heat and repeat
*Adapted from many different recipes on Cooks.com