Tortillas my way

 So I made the tortilla recipe I showed you yesterday, involving flour and milk. Mixed, rested, all that. I used whole-wheat flour.

Divided it into six bits as per instructions.

Then I flattened the first ball of dough with my hand, and rolled it with a rolling pin. The first one I overcooked and got a collection of little bits, which are crisp enough to sprinkle in soup.

On to T2. This gave me a ragged little effort, but I fried it, not too much, rolled it up with ham and cheese, and had it for lunch. It was nice and pliable, tasted fine, and needed work on the shape.

However I decided that everyone doesn't have a tortilla press, so what could I press (!) into service? Aha, a glass baking dish.

Soooo I sprayed olive oil into a plastic bag, inserted the dough ball, pressed the pan on it, and achieved something more like a tortilla and less like a dishrag. You can use anything heavy I expect, but I wanted to see what I was doing.

Oiled my hands -- this is good for your skin-- and tipped the last four tortillas, interleaved onto parchment paper, for the freezer. If this works as well as the wraps did, thawed right before fried, I'll be happy.

So that's today's foray into the wrapaganza.

This was fun, like preschool clay time.