Since Mike and I have been together, I have been the cook. I think I can only count twice that he has made dinner. Most of the time I don’t really care (I love to be in the kitchen) but there are just some days that I wish I didn’t have to. One of those days happened and it was like a prayer had been answered. I came home and Mike was covered in flour.
I was confused, to say the least and when I realized what was happening, I was excited. Mike (with the aid of Joel) was making dinner. Quesadillas, guacamole, and nachos to be exact! The biggest kicker of them all: homemade tortillas made and rolled by Mike. Yeah, he made homemade tortillas.
Now, I debated telling you the other part I later found out but I find the whole thing kind of funny. Mike did not set out to make tortillas (and looking back, I am pretty sure he wished he would have just went to the store) but when he realized we only had a couple of tortillas left, laziness set in. Specifically, laziness to not have to leave the house. We all have those days, I am just surprised that his turned into homemade tortillas. The other funny part of the story came when I asked him where he found the tortilla recipe. He simply replied, “I typed ‘flour tortilla’ into Google and went with the first result there was.” So there you have it, homemade tortillas. He also made the guacamole but I was more excited about the tortillas!
Also due to lack of milk in our house, these tortillas turned out vegan with the use of soymilk. So kind of by complete accident, I received freshly made vegan tortillas. Not bad for only the third meal he has made!
- 2 cup flour
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon canola oil
- ¾ cup soymilk
- Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the soymilk and whisk to incorporate. Gradually add the milk to the flour, and work the mixture into a dough (which will be sticky.)
- Turn the dough out onto a surface dusted with flour and knead for about 2 minutes which will take care of the stickiness of the dough. Return the dough to the bowl and let rest for about 20 minutes. This will make rolling easier.
- Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
- Preheat skillet to a hot temperature. Dust your work surface with flour. Taking one piece, begin to pat dough into circle. Using a rolling pin, roll the dough so that it is about 7-8 inches across and only ¼? thick. Transfer to skillet and let cook for 30 seconds, flip, and cook for 30 seconds. The tortilla will blister slightly. These are best eaten the day of (or frozen.)