Moving away from a big city to a small town is definitely a challenge for a foodie on a budget. The item immediately missed were freshly made tortillas. At home, grocery stores like Kroger and HEB (I soooo miss HEB) made tortillas daily, so so fresh. Here they're prepackaged, double the price, and not as tasty. So you can guess what I did...of course, I went in search on how to make flour and corn tortillas. Although it has more ingredients, the easier of the two are definitely flour tortillas; corn took 5 tries to get right. Now I make them every week. There's nothing like fresh tortillas.
WHOLE WHEAT FLOUR TORTILLAS
serving: 8 burrito-sized tortillas (12-inch)
or 12 taco-sized tortillas (8-inch)
2 cups whole what flour
¼ cup flax seed (if desired)
½ teaspoon salt
4 tablespoons lard or vegetable shortening
2 teaspoons baking powder
½ - 1 cups water
In a large bowl combine whole wheat flour, flax seed, salt, and baking powder. Cut lard or shortening into flour mixture until you have pea sized clumps. Add water slowly and mix to make dough. Kneed dough for 5 to 10 minutes. The dough should be squishy but not sticky.
Let rest for 10 minutes.
Heat large pan or flat-iron griddle on medium-high heat.
Divide dough into 8 or 12 pieces and kneed into round balls. With a rolling pin roll each dough ball out to a round tortilla shape. Place tortilla on griddle and each side should take 2 minutes to cook.
TIP#1: Add flour 1 tablespoon at a time if too sticky
TIP#2: Add flour to board and rolling pin to keep dough from sticking when rolling tortillas out
TIP#3: Once one tortilla is on the flat-iron, there is time to roll out another tortilla, which cuts the time