I often wonder why we stopped making breads from scratch in favour of store-bought which are laced with all kinds of preservatives and, quite frankly, are expensive. With a few basic ingredients and a bit of your time, you can make any type of flatbread you want – fresh and ready to serve.
Ingredients
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1 tablespoons cooking oil
3/4 cups hot water
Directions:
Combine flour, baking powder and salt. Add oil to hot water. Pour 1/2 liquid into flour mixture and work through with your hands. Add remaining liquid and continue working through until it sticks together. Transfer the dough to a floured surface and knead until it is pliable and satiny ball. Keep kneading until the dough doesn’t crack (about 3 minutes or so). Place it in a bowl, cover with a kitchen towel and allow to rest for 15 to 20 minutes. Divide the dough into 9 portions, making each into a ball. Cover and let rest another 15 minutes.
Roll each portion on a surface lightly dusted with flour. Roll to approximately 6″ or 8″ diameter – until almost paper thin. Fry in a HOT (ungreased) frying pan, turning when bubbles form on top. Both sides will be a light golden when done. Stack the tortillas and cover with a damp towel to keep them from drying out. Best to use these right away.
Use with your favourite sandwich wrap recipes, enchiladas, fahitas, as a side with chili … the possibilities are almost endless.
Hard Taco Shells
Ingredients
8 or 9 tortillas
cooking oil (for frying)
sea salt
Directions:
Prepare Tortillas (see recipe above).
Pour oil in medium sized frypan to about 1/4″ depth and heat through (medium). Slide a tortilla into the hot fat and fry for 10 or 12 seconds (until golden). Using tongs, flip and fry the other side for 10 to 12 seconds. Remove from oil and let drain on paper towel. While still hot, season with a pinch of salt and fold in half using tongs. Repeat the process for each tortilla.
NOTE: Tongs are the best tool to use for each step in the process.
Taco Seasoning
Ingredients
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon paprika
¼ teaspoon crushed red pepper
¼ teaspoon dried oregano
Directions
Mix all ingredients and store in covered jar.
I usually have a well stocked spice pantry with every type of spice that I use throughout the year. That way, I can make a variety of blends whenever I need. It puts me in control with no additives that are not necessary for flavour.
