I like making quesadillas, but I don't like using store bought flour tortillas. They have way too many ingredients that just aren't necessary. I thought that I should be able to make my own and so I consulted my trusty kitchen do-it-yourself book, "Make the Bread, Buy the Butter" by Jennifer Reese. I only needed three ingredients (plus water) and it sounded super simple. And it was! My homemade tortillas were a bit thicker and were not as pliable as the store bought ones. I think it is all of the bad filler stuff that makes them super soft forever! I used fresh ground whole wheat flour (unsifted), which made mine so hearty. Using all purpose white flour would probably make them more elastic.
Homemade Flour Tortillas
1. I used a large stand mixing bowl and dough hook, but you can use a mixing bowl and wooden spoon. The dough hook isn't really necessary for kneading and I think the paddle attachment would work just as well. Combine 3 cups of flour and 3/4 teaspoons of salt.
2. Add 5 tablespoons of neutral veggie shortening (or lard). I used Spectrum Organic Vegetable Shortening. Mix until the flour forms clumps.
3. Add 3/4 cup of water and mix until a dough forms. Knead briefly until "smooth, springy, and tender."
4. Divide the dough into 12 balls (I didn't count and made 13) that are a little larger than a golf ball. Cover with a damp dish towel and let rest for 20 minutes.
5. Heat an ungreased skillet until very hot. Use a rolling pin to roll each ball into a 6-8" circle. The dough doesn't have to be super thin (see my pictures for thickness - they do not rise.)
6. Cook each tortilla for about 30 seconds to 1 minute. I found that the first couple of tortillas took a bit longer and the last couple took less time. The first time I made these, the shortening actually puffed up in the tortilla and started to blister and brown (like you see in real tortillas). The second time, the fat didn't do that and I'm not sure why. But they tasted the same.
My new favorite quesadilla recipe:
Combine cooked garbanzo beans, sliced avocados, cilantro, pineapple chunks, salt to taste, and a couple squeezes of lime juice in a food processor. Pulse until blended, but still kind of chunky. Spread on one tortilla, top with shredded cheese (I used cheddar), top with another tortilla, and fry in a griddle until the cheese melts.
You get fiber, protein, fruit, calcium, and it tastes yummy! I did not measure any amounts, so just wing it based on what you like. (There is about 1 1/2 cups of cooked beans under the other ingredients in the food processor picture.)
I shared this post on The Self Sufficient HomeAcre for The HomeAcre Hop.