I HAD to do it! I couldn't get last night's dinner out of my mind, so I made more this morning! I have a dear friend that I see once a week for cleaning. We take turns cleaning at each others house. Who wouldn't rather clean at someone elses house than your own, and isn't it more fun to clean with someone else anyway! The person coming to the other person's house brings something for lunch. This gives us a chance to catch up on the most recent goings on and gives us energy for whatever project we are tackling that week. Both of us love to try new dishes and we are both notorious for tweaking recipes... were always on the search for a healthier way to make something. Unfortunately my friend has been dealing with gastric problems. She had some allergy testing done and has found out she is allergic to wheat, milk, soy, eggs, and CHOCOLATE! Unfortunately she heard from her Dr. after eating these burritos. Hopefully she won't have a problem with Kamut or Spelt. I can sub that for wheat, but no chocolate makes me so sad for her! Carob just isn't as good! ANYWAY... I'm rambling. I made a double batch of the Brown Rice and Black Beans this morning, because I couldn't wait to share my newest yummy recipe! I decided to make some tortillas to go with them. Just as I suspected, these make a divine burrito. We came to the conclusion these would probably freeze well also, so I may try that with any leftovers after tonight. The tortillas are fairly simple, just don't cook them too long or you will get brittle tortillas. I am the Queen of Kitchen Gadgets. I have a tortilla maker that flattens and cooks the tortillas. I tried to use the tortilla maker. It was only the second time I have used it, and I would NOT recommend anyone buy this. If you press too hard, the steam blows apart your tortilla, but if you don't press hard enough, you get a pita thick tortilla. I tried pressing the tortillas without any heat thinking I could get it thin enough.... no go. The best route for making tortillas is your good ole, handy dandy, rolling pin. Roll them out as thin as you can. They do puff a tiny bit while cooking, so you want them thin to start with. Let me repeat.... do not overcook these tortillas. Since they are so thin, it doesn't take more than 20-30 seconds per side to cook. I use soft white wheat in this recipe. Soon I will do a little tutorial about the differences between the types of wheat. Once again my kitchen scale came in handy to divide dough. My dough balls came out to be 60 g each.
Whole Wheat Tortillas
6 C whole wheat pastry flour (soft white wheat)
1 1/2 tsp baking powder
1 1/2 tsp salt
1/2 C olive oil
2 C cold water
Combine flour, baking powder and salt in mixer. With mixer running, slowly drizzle in oil. Then slowly drizzle water just until a ball forms. You may have some water left over. Knead at least two minutes. Divide dough into 24 even portions. Roll into balls and roll out with a rolling pin into paper thin rounds. Cook on a hot (350*) dry griddle for 20-30 seconds per side. Keep covered to avoid drying out.