Not quite tortillas

I love food and I love to eat, but I’m not above confessing that during the week my dinners are less than extraordinary. Weekends are meant for good food, weeknights not so much. To be honest, weeknights are the path of least resistance (and fewest dishes). I’ll eat ice cream from the carton (spoon), cereal (bowl and spoon) or, most often, tortilla with cheese (cutting board, plate, knife). Great meals with more than a bowl or heaven forbid a pot are not in my regular Monday thru Friday rotation.

So, I live on tortillas. I tried for a long time to find an easy, delicious tortilla recipe. The results were just that: easy and delicious – but they were also hard and crisp. I ended up experimenting and came up with the following easy, delicious and soft recipe. No, they aren’t traditional, but they are good…Really good. I keep them in a zip-top bag in my fridge and pull out one or two a night for dinner.

1 1/2 t. yeast
1/2 c. warm water
1/2 t. sugar
2 t. olive oil
3/4 c. (plus or minus) flour

1. In a medium bowl, combine yeast, water and sugar. Let sit 5 minutes or until the mixture becomes frothy.
2. Add remaining ingredients to the bowl and combine until it forms a slightly sticky ball.
3. On a well floured surface knead dough for 3-4 minutes. Return to bowl and cover with towel. Let rest 15-30 minutes.
4. Divide dough into 8 balls. Roll out to 7-inch disks.
5. Heat a dry skillet. Place dough on the skillet one at a time, cooking 45 to 60 seconds each side. Place cooked tortillas onto a plate to cool.

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