The sun has been shining its face off for the past three days and it's a pretty big deal. Like every single person in the city is outside in short sleeves and little dresses, sunglasses and sandals - and it's barely 50 degrees outside. But that's how we do in Portland. We're deprived of good weather October - May, so when a miracle like this weekend happens, everyone freaks out and goes into summer mode. Even if we're shivering, we're wearing shorts, dammit! So in a couple of hours, I'll be laying on a blanket, reading my book club book at Laurelhurst Park with my friend and her adorable Vizsla, basking in the glorious sun.
Aside from getting my butt outside, the only other thing I have on my agenda this weekend is getting my ducks in a row as Maid of Honor for my sister's wedding next weekend and making tortillas. A random combination, yes. I made tortillas for the first time a couple of weeks ago when I had some friends over for fajita night, and I have been making them regularly since then. Like, I can't stop. They're so tasty and so easy; you probably already have the ingredients in your kitchen (my recipe doesn't call for the traditional ingredient of lard, which I am okay with).
a plate from fajita night with homemade tortillas
My favorite way to eat these tortillas is with grilled fajita meat, caramelized onions and garlic lime butter. So amazing! They're also great dipped in queso. Later today I'm planning on making them a little thicker than normal so they'll be more like pita bread, to go with the Palak Paneer I'm having for dinner. Below is the recipe I can't get enough of, I hope you enjoy it!
1 cup of flour
1/4 tsp. salt
1/3 cup of WARM water
5 tsp. olive oil
1. Mix the flour and salt in a medium bowl; slowly pour in water and oil while mixing.
2. Mix until a dough is formed; add water to make it less floury, flour to make it less sticky.
3. Knead for about 20 seconds and then let rest for 10 minutes. While the dough is resting, lightly flour a cutting board or stable surface that the tortillas can be rolled on.
4. After the 10 minutes, pull apart the dough and roll into balls about the size of a quarter.
5. Heat a skillet on med-high heat (don't coat the pan).
6. One by one, use a rolling pin to roll out the dough on the lightly floured surface; you want to roll them out as thin as possible (thinner than 1/4 in.). Add a little more flour if things are sticking.
7. Place tortillas in the heated skillet for about 20-30 seconds per side, depending on how thin they are.
Move cooked tortillas to a plate that's covered in a clean dish towel.
8. After all of the tortillas are cooked, serve immediately.
Thanks for reading! I hope everyone is having a fantastic weekend!