In the mornings I’m all about convenience. Albie tends to wake up around six and I am not usually excited to get out of bed and get going for the day. So, when it comes to breakfast I tend to grab the basic toast and banana for him and me.
What I like having for breakfast though is pancakes, oatmeal or breakfast tacos (to name a few things). That’s why I came up with this recipe. It makes breakfast that much more special on an average weekday and all I have to do is turn on the hob, heat up a tortilla or two, and scramble an egg. BOOM easy, delicious breakfast!
I still have toast every once in a while, but by making these tortillas ahead of time, I’m giving myself the tools to have more exciting breakfasts. It makes me more ready, and willing, to get going in the morning when I start my say off on a more exciting foot. Make these, or another make-ahead breakfast, for a Monday and you can bet it’s going to be one motivational Monday!
Let me know if you try out this easy tortilla recipe by using #sebbakes ! Enjoy!
Ingredients:
- 2 cups flour (300g)
- 2/ 3 cup water + extra as needed (120mL)
- 3 tbsp Crisco
- Generous pinch salt
Method:
1. Using a dough hook, or kneading by hand, mix together the ingredients. When combined it should resemble the consistency of a pie crust dough, if it is too dry then add water until the dough holds together.
2. Cut dough into eight equal pieces. Roll out each piece of dough into disk shapes the thickness and size of an average small tortilla.
3. Cut squares of parchment paper about the size of the tortillas. Place a square of parchment paper then a tortilla, square of parchment, tortilla, until all the tortillas are stacked with parchment paper in between. Wrap the stacked tortillas in cling film and store in refrigerator until needed.* Tortilla disks will last at least four days chilled.
NOTES:
*I found these tortillas were better when chilled in the refrigerator. I call them “make-ahead” because this dough doesn’t seem to work as well if you want tortillas right when you make it. Take 20 minutes, or so, in the evening to make the dough/disks and they will be ready for you whenever you need them!