Makes 12 tortillas.
Making tortillas from scratch is well worth the effort. There’s a freshness that can’t be beat. Double the batch and freeze for a few meals. Jazz them up with alternative flavourings such as turmeric, chopped cilantro, and a dash of cayenne. Gluten-free tortillas are a bit of an art, but given a few tries, are well worth the effort.
Serve tortillas within an hour of cooking, or wrap in foil and refrigerate for a day or two, or freeze for up to a month.
In large bowl of electric stand mixer fitted with paddle, combine flour, salt, cumin, and ghee, or oil. Beat with paddle for 2 to 3 minutes, or until mixture is crumbly and evenly blended. Scrape down sides of mixing bowl with spatula.
Gradually beat in warm water and continue to beat at medium speed for about 5 minutes, scraping down sides of bowl occasionally with spatula, until dough is smooth. Mixture should have a sticky bread dough consistency. Transfer dough onto lightly oiled surface and roll into rope about 10 in (25 cm) long. Cut rope into 12 equal-sized pieces.
With lightly oiled palms, roll each piece into a ball and place on lightly oiled baking sheet. Press each down gently with your palm to flatten slightly. Cover with parchment paper and damp towel for a minimum of 15 minutes, or up to an hour.
To make tortillas, on clean, dry surface, use rolling pin to roll out ball of dough into 8 in (20 cm) round. Place on lightly oiled dinner plate. Cover with piece of parchment. Continue rolling and layering rounds of dough one on top of the other with parchment paper in between. When all balls have been rolled out, preheat nonstick skillet over medium-high heat.
Place tortilla in hot, dry skillet. Fry until it becomes slightly puffy and flecked on the underside, about 45 seconds to 1 minute, depending on temperature of element. Flip and continue cooking for about 30 more seconds, or until tortilla is done as you like. Remove to separate plate to cool. Continue cooking remaining tortillas, adding a bit of oil to pan only if needed.
Serve tortillas warm with seared chunks of salmon, cilantro, and shredded greens. Drizzle with a creamy chipotle sauce.
This recipe is part of the New Breads collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.