It's the simple things in life. That wonderful quiet moment when the baby is still sleeping and I've managed to take a shower and my clean clothes are not yet smeared with blueberry yogurt. A new season of vegan baking radio from Halifax. Sitting down with the food section and a second cup of coffee. That red netflicks envelope in the mail with the promise of a good movie. Waking up to pancakes on a Saturday morning. Clapping for wobbly baby steps. And sitting down to a stack of just made flour tortillas.
Flour Tortillas
4 c. flour
1/4 c. shortening
1 tsp. salt
1 c. warm water
In a large mixing bowl, rub the shortening into the flour and salt with your fingers until you have fine crumbs. Gradually add the warm water, stirring with a fork, until the mixture forms a soft dough. If the mixture is not coming together add more water, if it sticks to your fingers add more flour. Pat it into a ball and knead for about 2 minutes until the dough is a bit elastic. Cover with a kitchen towel and let rest for 2 hours at room temperature.
Cut your dough in half, in half again, etc. until you have 16 even pieces. Roll these pieces into balls. Then, on a lightly floured surface, roll each ball out to a thin round (as thin as you like, I prefer about 1/8 inch).
Heat a dry cast iron pan over medium heat and grill the tortilla on each side for about 30 seconds, until it's speckled with little golden brown spots.
Serve immediately with bowls of refried beans and guacamole.
