I buy tortillas a lot. We like quesadillas, burritos, guacamole, and what I have named PB&J roll ups (you can probably guess what this is:). So it was only a matter of time before I tried my hand at homemade tortillas.
Plus last week I got obsessed with reading this blog. It was written by a couple who lived on a dollar of food a day for a month. It aims to add to the growing discourse on poverty, food scarcity, and the harsh nutritional reality that so many in our world face everyday. And they are not super preachy activists, so I thought it was a good read. They made homemade tortillas most days of the project too. So I had to give it a try.
Pretty good, not too bendable. Yes, I think bendable is a word. I think they are destined for tostadas. I mad a PB&J "sandwich" out of one of them for a snack. I like the flax seeds because they add a little crunch and a lot of omega-3 and protein. But feel free to leave them out if you A.) don't have any or B.) don't like them.
You will need: 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 1/4 cup plus 2 tablespoons softened butter, 1/4 cup whole roasted flax seeds and 1/4 cup (maybe a little more) hot water.
In a medium size mixing bowl combine flour, baking soda, salt, flax seeds and softened butter until well combined and crumbly. Slowly add in hot water until dough forms into a ball just barely. I actually needed 1/4 cup plus 3 teaspoons of water to achieve this.
Then divide into four small balls. Flatten and roll out balls as thin as you can. In a hot skillet pan fry (with a little oil if needed, but not too much) tortillas until the begin to puff slightly (about 2 minutes on each side). Serve warm or save them for a few days in a large zip lock bag in the refrigerator.