I am now a fan of the old addage “neccessity is the mother of invention.”
More often than not in my life, this has been applied to childhood: tricking your little sister into letting you play with her birthday presents…digging to China with the silver spoons you tricked your little sister into swiping from the kitchen…assembling a castle out of your little sister’s purple Elmer’s gluesticks and leftover toilet paper rolls…you know.
**DISCLAIMER: I would like all of you to continue to believe that the above situations were purely hypothetical…I don’t want to talk about which ones are true…(Sorry Jordan!).**
This addage has become oft-repeated in my home since being married. For instance: it’s 5:30, we just got home from our once-a-week grocery shopping, I forgot to pick up tortillas to go with our ultimate quesadillas…and it’s either eat ultimate quesadillas tortilla-less…which…is…well… pointless…or waste the gas money going back to the grocery store.
I veto these options! I’m embracing my rights as a woman! Or something.
**Disclaimer numero dos: I have zero feminist bones in my body. I don’t even have feminist particles in my body. Believe me, I took anatomy. I know my bones. I am un-feminist. Amen.**
So, I turn to my difinitive from-scratch blog of choice: Emily’s. (Oh, Emily, how I love your recipes!)
- 1 1/2c warm water
- 1/4c canola oil
- 1/2 Tbsp salt
- 4 1/2–5c flour
- Combine water, oil, and salt. Begin stirring in flour 1 cup at a time until your reach 4 cups. Add enough remaining flour to achieve a stiff but workable dough.
- Roll dough into a log. Slice into 12 equal pieces. Roll each piece into a ball (I found this worked best by doing it in my hands rather than on the counter). Cover with a wet dish towel and allow dough to rest about 20 minutes. On a floured surface, roll out each ball into a 10-12″ circle.
- Cook in a skillet sprayed with cooking spray or on a griddle for 1-2 minutes per side. Store in a plastic bag in the refrigerator.
- Makes 10 tortillas (10-12″).