Homemade Tortillas

I have to admit...homemade tortillas remind me of Africa. Yep. When I studied in South Africa when I was abroad they had many foods we were familiar with including KFC and McDonalds. Mexican food though was hard to find or expensive. One favorite memory is how they pronounce jalapeno...exactly as it looks...ja-lap-a-no.


Anyway, my peers would make their own tortillas to save themselves some money. Now although Zach and I do follow a budget, we did not make homemade tortillas because we were trying to save money. We made them for the fun of it. Yes, it's true. We think making tedious food is fun. However, they were really yummy! If they are well wrapped they can also be stored in the freezer for up to a month. Pull them out the night before and reheat before using.

Following with my own recommendations to my patients, I try to eat half of my grains or more as whole grains. In this recipe, I mixed half whole wheat flour and half white flour, but you can do whatever pleases you. :) Zach and I actually used them to make enchiladas, but they can be used for whatever Mexican entree you desire!

From Taste of Home magazine June/July 2010
Yield: 8 tortillas


Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp salt
1 cup water
3 Tbsp olive oil


Directions:
1. In a large bowl, combine flour and salt. Stir in water and oil.
2. Turn onto a floured surface and knead 5 to 6 times.
3. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7 inch circle.
4. In a large nonstick skillet coating with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.