tortillas olé!

We've become total lamb kofta converts in this household, and I've been meaning to make these tortillas to go with them, nows the perfect time.  My daughter would live on wraps day and night if I let her and we go through lots, so its a great reason to try my own.  No more excuses!

I've never made tortillas or flat breads due to fear really, but as you all know I've been branching out and indulging in my cooking nemesis's   Bread I've concurred, the no knead variety anyway, cakes once I shied away from now I face with some confidence, so how hard could a flippin tortilla be.

The recipe looked a sinch, but looks can be deceving as we all know. 4 cups of plain flour, 1 tspn of salt, 1 1/2 cups of water and 6 tbspns of olive oil, make mine evoo. Mix it all together to form a dough, portion out, heat a pan, cook and ta-dah taco bills eat your heart out....lets see what the reality is.

portion control

I slatherd the cast iron pan in oil after each tortilla

A couple of minutes on each side

Bloody amazing!!

Wow, that was fabulous, so super easy and tasted so good.  My 6 yr old had a great time helping rolling out the dough.  Don't worry that they are mishapen, it adds to the 'rustic' homemadedness (is that a word) of them.  I've estimated these 16 tortillas cost me under a dollar. I'll reheat the ones not devoured by quickly heating up the pan again and give them a minute a side.  The dough will freeze fine in portions too, or will last in the fridge in an airtight container for a week.  I teamed these babies up with some lovely green cabbage, baby carrots, mint, coriander, parsley, peas and spinach from the garden, perfect for a coleslaw, just like this one (but not with the egg), that was the goods all wrapped up with the killer koftas (this time beef ones) some creamy hummus and a smidge of chilli sauce....who's making the margarittas.  

Ciao, Jan