Little Cakes

Mmm. . . I really enjoy the taste of tortillas, used for fajitas, tacos, and enchiladas, anything spicy, or simply as a wrap for various types of filling. Tortillas have been an item we usually depended on the store to provide for us.

We had tried to make our own tortillas in the past, but we never found a recipe that we liked or was easy to use. The traditional method of soaking corn kernels in a mixture of lime and water, to separate hull from meal, seemed a little time-consuming. So, we resorted to the store shelf for our needs. Recently though, my sister Rachel shared with us a tortilla recipe that was easy enough to make and that we all love.

Anxious to try out these thin, unleavened pieces of flatbread, which made Rachel say she does not want to go back to store bought again, Mama asked me to make the first batch. Surprised to find the most basic of recipes, I quickly set about mixing the flour, baking powder, salt, oil, and water.

Although I am not as quick as a specialized tortilla making machine, which can throw out sixty-thousand tortillas in one hour, making them did not take as long as I had expected with only a maximum of forty-five seconds cooking time for each side of the tortilla. There is no arm tiring, pan-swishing, dough throwing routine; No press to make them flat; 

Just rolling the dough into as circular a shape with the rolling pin as you wanted them. Besides, if they turn out a little lopsided or elliptical, it only adds to their home-made charm.

This form of bread, which derives its name from the Spanish word for “little cake” is more popular than bagels and muffins, by general US consensus. Soft and flexible, they were perfect for wrapping our breakfast burritos! Still warm from the cast-iron skillet, tortillas are a delectable addition to our menu!

~Halayah