>> Thursday, November 19, 2009
Although most of our grocery purchases are organic or local nowadays, I've still been buying our favorite brand of cheap flour tortillas. We like the small size, the taste, and the convenience - burritos are my "I don't have time to cook tonight" meal. But I don't like the questionable/processed ingredients or the plastic packaging.
I've looked at Whole Foods for tortillas, but all I could find were some gluten-free things, and frankly, I'm not getting the whole gluten-free fad. I have no need for a gluten-free diet, and although I know many people (including Oprah) who are buying gluten-free products even though they haven't been put on a gluten-free diet by their doctors, I don't really understand why. Maybe someone wants to leave a comment explaining it to me. :)
Anyway, I'm mostly still sticking with our old reliable tortilla brand, but occasionally I make tortillas from scratch. They are sooooo yummy, healthier, and there's no plastic packaging involved.
MAKES 8 tortillas
COST: $0.15 per tortilla
1 c. all-purpose flour
1 c. whole wheat flour
1 tsp. salt
1/4 c. butter
1/2 c. water
- Combine the flour and salt.
- Cut in the butter.
- Gradually add the water.
- Refrigerate for 4 to 24 hours. (The recipe I have says to do this , but I have to admit that I never have. As I said, burritos are my quick meal, and refrigerating for 24 hours would make them completely not quick.)
- Divide the dough into 8 to 12 pieces, depending on how big you like your tortillas.
- Roll each piece very thin.
- Cook on a hot griddle for about 20 seconds on each side.
And hurray, hurray, I finally got around to looking up that wheat farmer my friend told me about forever ago. I went and picked up some wheat from them last week - brought my own five pound buckets - so if I can get into the swing of grinding my own wheat, that's one step closer to zero waste!
Question though - does anyone know anything about soft wheat? I bought two buckets of hard wheat, and one of soft. Hard wheat is what most of us are used to, but the soft wheat is supposed to be good for things that don't rise like cookies and pancakes. But I always do half white half wheat in all my baked goods. Could I substitute the soft wheat for the white flour, eliminating the need for all-purpose flour?