Tortillas and Pita Bread

My farmers went on vacation this past week which meant no CSA pick up for me. And it kind of ruined my life. I hadn't fully appreciated how much the CSA had simplified my menu planning, so meals have been more random and sporadic than usual. Last night I decided to do fish tacos (this decision was solely based on the fact that I had fish and a mango) and so I made tortillas for the first time. And they were amazing. And easy. Promise.

2 c flour (preferably pastry either white or whole wheat)
1 1/2 t baking powder
1 t salt
2 t vegetable oil (I used olive oil)
3/4 c water or milk

Stir together the flour, baking powder and salt in a large bowl. Sprinkle oil over the flour mixture and work with your fingers until evenly combined. Stir in the water and work with your fingers to form a sticky ball.

Flour your counter and turn out dough and knead vigorously until smooth and soft for about a minute. Press a piece of plastic wrap onto the dough and let rest for 15 minutes if you used pastry flour or 30 minutes if you used all-purpose. Divide dough into 8 pieces and roll each one into a circle, making it as thin as possible but also handling it as little as possible. (Some of mine were way too thick, but still tasted great).

Heat an ungreased griddle or cast-iron skillet over medium high heat. Once hot cook each tortilla for 40 seconds on the first side and 40 to 60 seconds on the second side. Wrap tortillas in a towel to keep warm.

Tonight we are grilling chicken and red onion (seriously lacking in the veg department right now) and wrapping it in pita bread. This is my favorite recipe:

1 1/2 c warm water
2 1/4 t active dry yeast (1 envelop)
1 t honey
1 3/4 t salt
2 T olive oil
1 1/2 c whole wheat flour or 1 c whole wheat flour mixed with 1/2 c wheat germ or bran
2 c bread flour (I just use all-purpose)

Put water in a mixing bowl and stir in yeast and honey and set aside until foamy, about 10 minutes.

Stir in the salt and olive oil and then beat in the whole wheat flour and germ or bran (if using) until smooth. Add remaining flour in small increments until the dough is too heavy to stir. Turn out onto a counter and knead until it is smooth and supple, adding more flour if required. Put in an oiled bowl, turn to coat, then cover and set aside until doubled for about an hour.

Punch down dough and divide into 10 pieces. Roll each piece into a ball and cover with a damp towel. Preheat oven to 475 degrees with a baking stone or baking sheet. After dough has rested for 15 minutes roll each into a circle a little less than 1/4 inch thick. Drop the rounds of dough directly onto the stone or heated pans and bake for 3 minutes. They should be completely puffed. Remove from the oven and cover with a towel to help them deflate.

Both of these recipes are from Deborah Madison's Vegetarian Cooking for everyone.