I haven't been making tortillas for very long. It is so easy, though, I'm actually really bummed I didn't start making them a long time ago. They are a serious breeze, and as with all things in life, the more you make them, the easier it becomes. We eat these at least three times a week -- sometimes daily.
THE BEST TORTILLAS EVER
2 cups (approximately) sprouted wheat/spelt/kamut flour
1 tsp salt
Dash baking soda (optional)
2/3 cup (approximately) fat, lard/butter/tallow/coconut oil
Mix flour, salt, and baking soda. Cut in fat of choice. I just use my hands and mix the butter/lard/tallow/coconut oil into the flour until I have pea sized bits of fat milling around in there... sort of like making pie crust. Be careful about this part: mix water in little by little until you have a malleable dough. You want it to be firm-ish, like bread dough. Roll the dough into walnut sized balls, and cover somehow (to keep them from drying out). Let these sit for half an hour before rolling and cooking.
To cook, heat a skillet or frying pan on medium heat. I prefer my pan to be already hot when I start cooking these babies. Roll these flat with your rolling pin, and cook them as you go. Cook for a few seconds on one side, flip the tortilla and repeat. Remove from pan. Eat with beans and rice, meat and beans, liver, fish, lettuce and cheese, butter, sour cream, cream cheese, or love.
- Greasing pan well between each tortilla makes for a more foldable tortilla in the end.
- Once you get a feel for the dough, you can actually skip the half hour sitting time before rolling. I prefer to let my dough sit, but it is possible to make it work skipping that step.
- After you cook these (if you aren't eating the that very second), cover the plate with another plate, inverted. This will keep the tortillas from drying out, and inadvertently becoming tostadas.
- These keep in the fridge for excellent left overs.
- The dough can also be saved in the fridge for a few days.