tortillas

So its been a while since my last post, you can thank graduate school. Have you ever noticed how much time school absorbs?? Well, I'm back until school drags me away again. Lets hope not...

So here is my latest creation that I didn't take a photo of b/c i'm not sure where my camera is........

Homemade Tortillas

1/4 whole wheat flour
1/4 qunioa flour (or more whole wheat if you dont have qunioa or it isn't available...check health food stores)
1/2 cup cornmeal (you can also use corn flour, commonly called: masa harina - which you can find in blue which is great if you want to make these colored naturally)
1 tsp salt
1/2 - 1 cup warm water (use a little at a time)

Whisk the dry ingredients until they are thoroughly mixed. Add a little warm water at time until a dough forms. Knead the dough lightly until it forms a unsticky ball. Cover the dough and heat a nonstick pan or preferably a cast iorn skillet to medium heat.
Keep dough covered working with a small section (about a golf ball size) at a time. Sprinkle a clean/dry surface with a little bit of cornmeal or corn flour and a rolling pin. Roll out the dough til its about 1/8" thick. Carefully transfer the tortilla to the preheated skillet and let it cook till bubbles start to form (depending on pan 3-6 minutes) carefully turn the tortilla over and cook again. Press a spatula on the tortilla to flaten out the bubbles. Cook again for 3-6 minutes. Then remove and allow to cool. While each tortilla cooks, continue to roll out additional tortillas and alternate cooking and rolling.

Makes about 12 8inch tortillas.

to make torilla chips, cut the tortilla into 4 wedges sprinkle with salt and lightly drizzle olive oil on them. Cook in a 350F oven for about 5 minutes, watching carefully to prevent burning.