alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Tortillas

    Share

    Adding different herbs and spices to your tortilla dough gives it more flavour. Cumin, for example, is a popular favourite. Experiment with organic flours like kamut, hemp or spelt for variety.

    3 cups (750 ml) whole wheat flour
    1/3 cup (80 ml) extra-virgin olive oil or organic vegetable oil
    1 tsp (5 ml) sea salt
    1 cup (250 ml) warm filtered water

    In a large bowl, combine flour and oil; mix with a fork until crumbled. In a small bowl, dissolve salt in warm water then slowly add to flour mixture. Knead mixture for five to seven minutes to form a smooth dough. Cover dough and let sit for 30 to 40 minutes at room temperature. Cut into one-and-a-half-inch (8 cm) balls. Dust working surface and dough with flour then roll each piece into a thin eight-inch (20 cm) round.

    In a skillet, pan fry each side on medium-high heat for one minute or until both sides bubble and turn golden-brown.

    Use tortillas fresh or wrap in plastic and refrigerate for use the next day. Makes 12 to 16 tortillas.

    Advertisement

    Source: alive #225, July 2001

    Advertisement

    Tortillas

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Burgers with Mango-Thai Salsa

    Salmon Burgers with Mango-Thai Salsa

    These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.