Laura and I eat a lot of wraps. Or tortillas – whatever you call them. You know, those round flat things that you curl around food. Then you cut them in half and put them in your mouth. Like I said, we eat a lot of these things and pretty much go through them like crazy. Each time we go food shopping, I find myself throwing at least three packages of them in our cart. And each and every time I do this, I look at the bag I’m about to purchase and shake my head. It’s like the bag’s getting smaller, yet the price is getting larger. It gets under my skin. Not the price as much as the tiny wraps. Can’t stand it.
I’ve been telling myself for the longest time that one day, I’m going to get off my butt and make some kick-ass, wicked huge wraps. That way, I can load whatever I want into them and them fold the material over and nothing will come sliding out onto my plate. Sort of like how a restaurant does. I’m not sure where the restaurants find those huge wraps, but I’m envious and have forever threatened to step up to the plate with this.
Well, I finally did it. I looked up a homemade tortilla recipe and not once, but twice now have made some pretty serious tortillas. And it’s so much easier than I ever imagined. All you need is flour, oil, salt and water. Honestly, I feel kind of stupid for waiting this long to get some tasty wraps on my plate that don’t break the bank. I’m going to take down the tortilla industry one wrap at a time.
Curious how I made the magic happen? Well, just check out this recipe:
Here are the ingredients, but you’re really going to have to click through the find out how to put them together. I can only copy and paste so much before someone’s going to get peeved.
2½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
½ cup oil (I used avocado oil)
1 teaspoon salt
1 cup warm water (heat in the microwave for 1 min)
The tortillas I made so far have been very good. Of course, I’m just getting started, so I may have to take the advice of those who chose to comment below the recipe. What I wouldn’t mind is a bit more elasticity. If I can get that, I can make some really big, hearty wraps. We like hearty things in Maine, and now that both of our cars are officially registered in the state, I consider ourselves true Maine-ahs.
Check out my pics. I know the wraps aren’t as large as I’m making them out to be, but they will be soon. I just ordered a sweet cast iron skillet that’s got a whopping 14 inch spread. You just wait and see. Of course, I’ll post about it here. Because it happened in Maine.