Often on Sundays, I have two helpers for making tortillas. Abigail weighs out the dough into 1 1/2 ounce balls. She’s extremely good at it, too. Then, Bethany fashions it into beautiful balls for me to roll out. At the end of our process, I try to have enough for the girls to each make 3 tortillas. The girls are awesome help!
This is the really sweet part. They choose who they’re going to make theirs for, and they work so hard at rolling the dough balls out to get them big. Even at 7 and 4, Abby and Bethany can make large, round tortillas! I don’t help. This is their opportunity to do however they’d like. Which has prompted me: how often do we think a little kid can’t do something, but we haven’t let them try? Or, sometimes they might need a bit of instruction at first and then they blossom. All it took with this was to coach the girls how to roll them and how to push hard.
I checked the blog archives, and it seems to have been awhile since I posted our tortilla recipe, and I’ve modified it since, so I’ll post it here.
Maxwells’ Tortilla Recipe
- 4 cups whole wheat flour
- 1 tsp. salt (or a little less: depends on what saltiness you like)
- 4 TB. butter
- Water (don’t have an exact measurement: probably 1 to 1 1/2 cups)
Mix flour and salt together while melting butter. Stir in melted butter. Add water until dough is soft. If you have thick dough, it’ll be extremely difficult to roll out, and if it’s too soft, your dough will break and tortillas with holes aren’t pretty! Portion dough into balls. I like 1 1/2 ounce balls. Using a well-floured surface, roll out. Cook in a dry skillet lightly on each side. (I generally put the skillet on the stove and let it heat up before I begin to cook.) Stack on a plate and cover with a towel. Enjoy!
Yields: 15-17 tortillas
“Give us this day our daily bread.”