my flour tortillas
put a cup of water on to boil. meanwhile,in a medium size bowl mix together:
2 cups quality flour - such as king arthur
3/4 tsp. salt
using a pastry blender (or 2 knives or your fingers), mix in until mixture resembles coarse cornmeal:
3 TBSP. crisco
stir in enough boiling water so that dough holds together. i add about 1/2 cup, then add a few tablespoons at a time until i like the result. you should have a nice, soft dough that does not stick to your spoon - i like a wooden paddle style best. once it is close enough to a cohesive ball of dough, knead it a bit in the bowl, using your hands. it should be smooth. cut - or pull off blobs by hand - the ball into 6 equal size pieces and form each into a ball. cover with a clean towel and let rest for 15- 30 minutes - longer is just fine, too. you will roll them out with a rolling pin on a floured surface - into approximately 9 inch circles.
when you're ready to start rolling, turn on the heat - a high medium - under your pan. we use a flat, square non stick but i am sure anything large enough is fine. if you don't have a pan that large, just make smaller tortillas. they'll just be a bit thicker. you want your pan pretty hot before you put the first tortilla on. place your tortilla on the pan and cook it for a minute or so. they usually get some puffy areas on the top side and when this happens, it is generally time to turn it about 15 seconds later. you'll have nice light brown spots on the bottom. keep an eye on them on side two because they only need about one minute. it may take you a couple of times to get the heat just right. you don't want it too high or too low.
i place the completed tortillas on foil and wrap in a thick towel or each person makes their burrito as they come off the grill. once you get the hang of this you will be able to roll and watch and cook all at once. this is why i only make 6 - 2 for each person - because i can take the focused and fast pace for a short period of time. i know my limits. :) but you can easily double this recipe and make 12. once i see them coming off the line, i just want to eat!
they are lovely with butter and honey for dessert, too. they keep well in a large ziploc if you put them in directly from cooling under the towel. don't leave them out long or they will be tortilla crackers. they keep in the fridge for quite a few days, as beautiful as the minute you made them. great for breakfast tacos or burritos. or just warm with butter - the addition of cinnamon sugar is also super.
don't hesitate to send along any questions. if you need help, just ask. they are not messy to make so i just throw the flour and roll them out on my table. i'd love to know how yours turn out. please come back and tell me. you can contact me through any of my etsy shops - joonbeam, joonwalk, joonE - or on Facebook (joon wilkinson) or twitter (joonbeam), as well. enjoy!
for today's creative endeavor i took some photos while we were out. here's a few:
i am a choosy mother and i always choose jif. my peanut butter cookies are to die for. they just are. you don't have to take my word for it.
cracks me up that the melons and the shoe shine products live side by side.
sweet dreams, everyone. thanks for stopping by. until tomorrow. happiness to you. from me. with heart. ox joon