Yes, Beans were Involved

Monday night and I'm feeling a little, well, Monday nightish; although this entire-body fatigue is tempered by the arrival of spring. Caleb and I just took an evening stroll. The streets were full of flowers, children, bikers, rollerbladers, and frisbees. We both found ourselves letting out sighs of contentment. Perhaps we were responding to the wash of blue sky and the row of mountains beyond, or, more likely, we were still swollen with the pleasure of a most perfect meal. Food does that to us.

For weeks now, I've been promising to share my recipe of flour tortillas with Haley. Now, after feasting on these homemade wraps and stuffings, I'm inspired to post the recipe.

Flour Tortillas

2 cups flour

½ tsp b. powder

¼ tsp salt

2 Tbsp canola oil

2/3-3/4 cups warm water

Combine dry plus oil and half the water.

Stir and continue adding water (while stirring) until dough comes together but is not too sticky.

Knead for about 5 min. Dough should be elastic and smooth.

Cover and let stand for at least a half an hour so dough will relax. This step can be skipped if you’re in a rush.

Divide into 8 balls. Press each into a disc and roll out as thin as possible. (7-8” in diameter)

Cook one at a time on a dry skillet at medium heat until tortilla blisters and brown spots appear. Wrap cooked tortillas in a clean dish towel to keep warm.