My background is baking, and as much as I would like to get back to making bread, it seems I just can’t find the time.
Our summer family project was the garden, and as you know, we have had loads of kale. I could provide kale for our entire neighborhood for the summer from our raised bed kale patch. So with no time for bread baking in my immediate future, I decided to elevate our humble kale taco dinner with a homemade tortilla. Yes, it takes a little extra time, but it is totally worth it! It felt good to have my hands in flour and working with dough again, just like the old days at Dana’s Bread.
I hope you find the time to make these!
- 2 cups unbleached white flour, plus a little extra for dusting
- 1/2 teaspoon fine sea salt
- 2 tablespoons olive oil
- Whisk flour and sea salt together in a medium size bowl.
- Drizzle the olive oil into the flour mixture a little at a time.
- With your hands rub the oil into the flour mixture.
- Add warm water slowly to the flour and oil mixture and blend with your hands until you have incorporated approximately 1/2 cup warm water.
- Work dough into a ball.
- Remove from bowl and knead for approximately 10 minutes.
- Cut dough into 8 similarly sized pieces.
- Place a piece of plastic wrap lightly covering balls of dough.
- Allow dough to rest for 30 minutes.
- Roll dough out on a surface that is lightly dusted with flour until it is approximately 6 inches in diameter.
- Heat a skillet to medium high heat and one at a time place flattened dough onto skillet for approximately 30 seconds or until the tortilla has puffed up and browned a little bit. Turn tortilla over and cook the other side.
- After tortilla is finished place on a cooling rack and begin to heat your next tortilla.
- Adjust your skillet as necessary and be sure to watch the cooking at all times.
- These are best eaten the same day.