Just glancing at my room, my house, my life, I see a million tiny little things that need to be done. There’s that scuff on the wall under the window in my bedroom, or the button that needs to be sewn back on to the husband’s coat…it fell off LAST winter. Don’t even get me started on the unfinished basement, or the dangerously overgrown backyard. It seems that every time I triumphantly cross something off the list, I’m throwing on three more things at the bottom.
I set a lot of goals for myself. Most make sense, and are just my method of getting stuff done around here (except for that ‘lose ten pounds by Thanksgiving’ one). Sometimes, though, the goal is unattainable (like that ‘lose ten pounds by Thanksgiving’ one), and I end up just feeling overwhelmed, or worse, like a failure. To combat this, I have trying something that I once read on another blog (can’t remember which one, sorry!): Everyday, do one small thing that you don’t want to do, or have been putting off for a while.That plastic container in the back of the fridge that’s starting to look radioactive? Trashed. The sink that’s been slow-draining? Cleared. That email you’ve been meaning to write but just haven’t got around to? Sent. Just one of these irritating but necessary things a day can make you feel oh-so-pleased, and, dare I say it, productive.
Another thing you can cross off your to-do list? Homemade flour tortillas. Because, yes, this should on everyone’s agenda. Flour, salt, water. That. Is. It. No rising time, no complicated ratios, no crazy ingredients. No secrets. Mix flour and salt in bowl, add water until dough forms, knead for a minute or to until it comes together, cut into pieces, roll flat, cook for a minute on the stove-top. Bam, done. That bag of tortillas at the grocery store with a million ingredients and no flavor for $6.00? Definitely cross that off your list, too.
For our meatless dinner last night, I filled these tortillas with guacamole, diced tomatoes, sauteed peppers and onions, greek yogurt, and cheddar cheese. Oh, and Sriracha. Because everything is better with Sriracha.
Adapted from Epicurious
Yields 8 large tortillas
These have a consistency somewhere between tortillas and pita bread. No matter how flat you roll them, they will puff in the pan and have a hearty texture. If you prefer the more classic, super-thin tortilla, stop by here next Friday for the recipe.
4 cups unbleached all-purpose flour
1 teaspoon baking powder
½-3/4 teaspoon salt
1/4 cup canola oil
1 1/2 cups warm water
In a large mixing bowl, whisk together the flour, salt and baking powder. Add the water slowly, stirring until a dough begins to form. At this point, mix with your hands until the dough is solid enough to move the counter. Knead the dough for a few minutes, until it’s shiny and relatively smooth.
Cut the dough in half and then in half again, continuing until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel. Let the dough rest for ten minutes. If you try to roll it out at this point, it will be too elastic and resist being stretched.
Heat a large skillet over medium-high heat. Roll out the dough to about ¼ inch thickness. Carefully place in the pan and cook for about a minute on each side, or until it begins to brown in spots. Remove and cover with foil to keep warm while cooking the rest of the tortillas.
These will keep for two weeks in the refrigerator or up to six months in the freezer.