We’ve been doing a lot of traveling this summer including many miles on the road and many miles in planes. I hate planes. I really do. I feel like I become claustrophobic after about an hour. Plus, my husband would agree that I pretty much squeeze all of the blood from his hand at take off and landing. But, with planes and cars come great places with great food!
We went to Hawaii at the start of the summer, including renting a car and road tripping back from Las Vegas. Yes, we had a wonderful buffet in Vegas where we ate EVERYTHING! We went to the buffet at the end of breakfast/start of lunch so we definitely stuffed our mouths full of both breakfast and lunch foods until we were sick. It was great. We’ve traveled back home to Ohio to visit family. Visiting family sometimes turns into a “let’s eat everything that we don’t eat when we’re just by ourselves but with family it’s okay” kind of thing. I hope you know this feeling or else my family becomes the odd ones out and this is just /awkard/. Anywho, his past weekend we traveled “up north,” as Michiganders say, to Mackinac Island and Tahquamenon Falls. Both gorgeous places with a lot of fun things to do.
This particular trip up north consisted of Mackinac’s famous fudge, ice cream, s’mores, and lots of yummy but not good for you grub. Needless to say, I needed some homemade goodness when we got home. These tortillas did the trick! And just wait until you see what went inside of these delicious pillowy treats…you’ll have to check back later this week 🙂 Sorry for testing your patience. It’ll be worth it!
Tortillas were something that I always took for granted because they came from the store, right? They’re one of those foods that unless you grew up making them you thought maybe they just were made by magic.
Well, my sister decided to make these flour tortillas for us one day. MIND BLOWN. Never again want to eat a store bought tortilla. For real. In fact, the recipe is from her blog! We’re like blogging sisters…but also literally sisters. Awesome, right?
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 3/4 cup warm milk
- Mix together the dry ingredients (flour, baking powder, and salt) in a medium-sized bowl. Add in the oil and mix until the oil is distributed throughout the flour mixture without any large clumps (this is easiest when using your hands). Add in the warm milk and mix until it forms a ball.
- Knead the dough on a floured surface for 2 minutes. Then, place the dough back in the bowl and cover with a kitchen towel. Let it rest for 20 minutes,
- Divide the dough into 8 pieces and roll each piece into a ball. Place the dough balls on a flat surface where they are not touching and cover again with a kitchen towel. Let sit 15 minutes.
- After resting, take each dough ball and roll out on a well floured surface to about an 8" diameter. Keep the complete ones covered while rolling out the remainder.
- Heat a griddle or large saute pan over medium-high heat without any oil in it. Put one tortilla at a time in the dry pan and cook on each side for about 30 seconds. They will start to puff up and get slightly browned. Cover the tortillas until you are ready to eat them.
- To store, put in a plastic bag or wrap in foil and refrigerate. You can heat them up again on the griddle/saute pan if you want.