"Mommy, can I have just tortillas for dinner?"
"Can I have just tortillas for breakfast?"
"Can they be for snack tomorrow?"
"Are we ever going to eat them?"
"Not if I eat them all first."
"Daddy! Mommy's being selfish! Hurry!"
You will need:
To buy in bulk. (Just kidding.)
3 1/2 Cups whole grain flour, such as spelt
1 teaspoon Celtic sea salt
1/2 teaspoon baking powder
1/2 cup coconut oil (expeller-pressed doesn't taste like coconut)
1 cup hot water
Mix all ingredients together. Use the dough hook if you have a Kitchen Aid.
Kneed (with the dough hook if you have it) for 3 minutes.
Cover for 15 minutes.
Then form into little dough balls (12 for bigguns or 24 for taco-sized) and cover to keep them from drying out.
Roll them out, one at a time. Um, no. We're not perfectionists.
Slap the uncooked tortilla onto a hot griddle. Cast iron is preferred. Flip once little bubbles appear.
Cover the finished tortillas with a towel while they wait for their little friends to join them in tortilla maturation.
There you have it, folks. We made quesorritos with ours. Queso what-oes? My mama's ingenious recipe. It's a mix between quesadillas and burritos. She is one smart woman, I tell you.
And if you want to go hog wild, use homemade refried beans, cheese, creme fraiche, and salsa. But that would just be overboard, right? I mean, who would ever go that far, seriously?