The taste of a warm tortilla freshly cooked is out of this world! After cooling, they freeze beautifully too. Make a bunch and have a supply ready for tacos, quesadillas, wraps, enchiladas, and breakfast burritos! The list is endless, I’m always on the hunt for new tortilla ideas.
A tortilla is an unleavened bread that is quick and easy to learn how to make. However, for some reason the round tortilla eludes me. Oh the frustration! But somewhere along the line I realized that it doesn’t matter all that much, they all taste the same. I’ve learned to embrace the square or oddly angled tortillas that find themselves on my plate.
I have tried, without great success, to create a whole wheat tortilla. I was so pleased when I tried spelt flour and found it to be much easier to roll out. My arm muscles continually thank me. I like a combination of white and spelt. These can definitely be made 100% spelt, just hold back about 2 tablespoons of the water as spelt absorbs less. Since they are not entirely whole grain, I throw in a few tablespoons of flax to up the fiber. The flax seed are entirely optional.
When cooking the tortillas, it is important not to overcook, or the tortilla won’t be rolling around any filling. It will almost look underdone when it is time to remove it from the heat. And they cook fast! You do not have time to answer an email, empty the laundry or anything else because they will turn crispy. However, if this happens – guess what- I call them tostadas!
(umm… we serve a lot of square tostadas ’round here)