“And having food and raiment let us be therewith content” (1 Timothy 6:8).
Tortilla Recipe for those who may want it
10 cups whole wheat flour
1 TB. plus 1 tsp. salt
1 c. melted butter
4 cups water
Mix the flour and salt together. Melt butter and add to the flour/salt mixture, stirring until the butter is in small pieces. Add water slowly, until a nice consistency. If itâ€™s too sticky, youâ€™ll have trouble rolling the dough out, but if itâ€™s too thick, youâ€™ll have trouble too. It might take a little more water or more flour. Let the dough (in a bowl) sit on the counter for an hour or two, covered by a towel. When you’re ready to cook them, pre-heat fry pans (dry) as you’re ready to start rolling the dough out. Portion the dough into golf-size balls as you need them. We no longer use a tortilla press but a good rolling pin and flour-covered pastry cloth. Roll dough into a nice circle but not too thin. Then, cook on a dry griddle, letting each side cook only 1-2 minutes, being careful not to overcook (which happens quickly: you want a nice, soft tortilla, but if cooked too long, you’ll find it leathery!). Enjoy!