shelley's super tortillas

I have often been asked for a home-made tortilla recipe. This one is taken from Shelley and Dr Young's (pH Miracle) recipe book

4 cups of flour (any mix of flours you like such as spelt, whole wheat, unbleached white?)

1 teaspoon of Pink Himalayan rock salt (optional)

2-4 teaspoons of concentrated vegetable powder

4 teaspoons of seasonings 

2 tablespoons dried onions

12 sundried tomatoes (packed in olive oil)

2 teaspoons of garlic powder

2-4 leaves of fresh basil

1½ cups of coconut milk or water or use fresh vegetable juice instead

2 tablespoons of olive oil

Here's how

  1. Mix all the ingredients together in a food processor. Use the pulse chop action to prevent overheating the motor.
  2. When the dough forms into one big ball turn out on to a floured flat surface and break off into balls and roll out to about 1/8 to ¼ inch thickness.
  3. Transfer to a heated pan that has been lightly oiled and heat on both sides until you see a few air pockets rise.
  4. Take off the heat and let cool then wrap in an airtight bag and keep in the fridge or freezer.
  5. Do not overcook unless you want a crisped tortilla to use with dips or soups.

 Thanks Kath for sourcing this one!  kaththorley@gmail.com