Wheat Tortillas

These things are sooooo good. Soft and tender and delicious. Less finicky to make than wheat bread. They are best right off the stove, but they last a day or two on the counter (maybe longer, they always get eaten around here) and they freeze well. They also make great "crust" for pizza.

Wheat Tortillas
Measurements in () are for a triple batch. A single batch only makes 8 tortillas.

1C (3C) white flour
1C (3C) wheat flour
1t (1T) salt
1t (1T) baking powder
1/4C (3/4C) canola oil
2/3C (2C) water

Combine the flours, salt, and baking powder in a bowl. Pour in the oil and water all at once and toss with a fork. Once you can gather the dough into a ball, put it on a floured surface and knead a few times. Divide the dough into 8 (24) equal parts and keep covered with a towel to prevent them from drying out.

Preheat an ungreased frying pan* over medium to medium high heat. Flatten the first ball of dough into a disk, and roll it out until it's 7+ inches across. Sometimes it helps to flip the tortilla over when you roll it out so you make sure it doesn't stick to the counter. Cook ~30 seconds on the first side, then flip it over with a spatula and cook ~30 seconds on the other side. The first side should have small dark speckles and the other side will be blotched where the bubbles touch the pan.

Repeat with the other balls of dough. I can get into a rhythm where I put one tortilla on the pan, get another tortilla half-way rolled out, flip the first tortilla over, then finish rolling out the second tortilla before the first one is finished cooking.

*I'd recommend using an old pan. I can't get the burned flour off of the one I've been using. Although my friend who also makes tortillas has never had problems, so your mileage may vary.

Coconut Chicken

Coconut Chicken

2 T butter
1 T olive oil
3 boneless skinless chicken breasts, diced
1 onion, diced
1 bunch baby bok choy, chopped (or 6-10 oz baby spinach would probably work too)
crushed red pepper
salt
black pepper
1/2 can of coconut milk
~6 large leaves of fresh basil, diced

Heat butter and oil in a large skillet over medium-high heat. Add the diced chicken and stir occasionally, allowing the outside to get golden brown. Add the onion and cook for a minute or two. Add bok choy and cook, stirring occasionally. Season to desired heat level with crushed red pepper, then season to taste with salt and pepper. Add coconut milk and boil until liquid is reduced by about half. Stir in basil and cook just until wilted. Serve over rice. It's delicious with Thai Papaya Salad.