I’m no “survivalist,” but I do know how to whip up a number of staples from scratch, and for that I am grateful.
Tortillas are something I make from scratch fairly regularly since becoming zero waste, but mostly corn tortillas made from masa flour. However, at my recent visit to the Food Mill for my dried bulk pantry items (beans, grains, flour, sunflower seeds — for the squirrels!), I forgot to get masa.
We make a LOT of beans in our house, and after making a beautiful pressure-cooker pot of chipotle pinto beans, I was jonesing to pair them with tortillas.
No masa? No problem.
It was time to perfect my flour tortilla skills, and I think I nailed it.
RECIPE FOR HOMEMADE FLOUR TORTILLAS
2 cups all purpose flour
1/2 teaspoon salt
3/4 cup HOT water
3 tablespoons vegetable oil (I use olive)
Yes, you can freeze these beauties in a sealed package, but I think you’ll find you’ll eat them up before you have a chance!
ENJOY, and let me know what you think! (Also, don’t forget to get a copy of The Vegan Table to make my famous No Queso Quesadillas. Now you can do so with these homemade tortillas!