Crazy Quick Tortillas

I love homemade tortillas, but sometimes I just want something quick!

These tortillas do the trick!

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I absolutely love my homemade tortilla recipe, but so often I just don't have the time am too lazy to wait around for the dough to be ready and then press it out.

To be honest, what really ends up happening is that it's time for me to make dinner and I suddenly have the bright idea to make burritos.

If I don't have a stash of these in the freezer (who am I kidding, we never have any in the freezer, because even if I do make a double batch, we gobble them all up before I can freeze them!), I'm up a creek unless we want to eat dinner at midnight...

So I was really excited to fiddle with this idea and see if it would make a good substitute.

G actually says he loves these even more than my standard recipe. I still prefer the others, but these are still so good, I end up making them three times more often.

The best thing about these tortillas is that you merely give the ingredients a swirl, then pour them out onto your griddle. The only time-intensive part of making these bits of wrapping goodness is waiting for them to cook!

What You Need

(Feel free to cut these amounts in half, but trust me, you'll wish you'd made more!)

2 1/2 cups whole wheat flour

1/2 cup grits (or cornmeal, but we always use grits for everything)

3 cups whey (I always have this on hand, but if you don't, just use chicken stock)

2 eggs

1 teaspoon garlic

1 teaspoon salt

1/4 cup total of any combination of the following: hemp, flax, wheat germ, more cornmeal or flour

What You Do

1.  Zub everything in your Ninja (or food processor, or blender, whatever you use to mix things up quick & easy)

2.  Swirl a little oil in a pan or over your griddle (I generally use either a cast iron or electric skillet)

3. Pour out just enough batter to coat the surface of the pan when you give it a little twirl. I generally use 1/4-1/2 cup of batter, depending on my pan size.

If I'm using my electric skillet, I use the bottom of a measuring cup to spread it all (lightly) around, but if I'm using the cast iron pan, I give my arms a workout and just fling the thing around to get the bottom all coated.  

4. Cook these on medium-low heat. When the edges start to curl up a bit, flip the tortilla over and cook the other side until it's as done as you'd like. I usually leave mine on for a couple of minutes on each side.

We use our little induction cooktop like crazy!

You can use this for anything calling for a tortilla. Most of the time, I just caramelize an onion, add in a handful of chopped garlic, then a can of butternut squash and another of black beans with some cumin, cayenne, and salt and call it a day.

We stuff our tortillas full of that mixture along with some cheese, salsa and a little yogurt and our bellies are full in no time!

A little guacamole never hurts, either!

Have you ever made tortillas before?  I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.

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