I’ll admit it. I’m a comfort eater.
The first time I remember using food to comfort myself was when I was 10 years old. A cousin of mine had found out she was pregnant at a very young age and I’m pretty sure every child in my family had “the talk” simultaneously.
I was busy packing some tortilla chips and salsa in my lunchbox for school when I was ambushed. I’ll never forget the flood of feelings- mostly nausea- that swept through my mind.
I would have given anything for the floor to open up and swallow me whole. Since it quickly became clear that the earth had no intention of doing so, I reached for the next best thing: crunchy tortilla chips.
The crunching made the talking stop. And, oh man, did I ever want the talking to stop.
I proceeded to crunch my way through an entire family sized bag of tortilla chips during our “talk”.
I’ve come a long way since then.
I’ve moved on to better, more comforting foods.
These tortillas provide a whole different level of comfort than their crunchy counterparts . Soft, pillowy, perfectly pliable, these tortillas will envelop you in their floury embrace. Easy to make, easier to eat.
And, they won’t even try to tell you where babies come from.
- 4 cups all purpose flour
- 1 tsp salt
- 300 ml non-dairy milk (I used coconut milk, the end product was slightly coconuty)
- ⅓ cup oil
- ½ tsp vinegar (helps to stop the gluten from developing and making the tortillas overly chewy)
- Combine the flour and salt in a bowl.
- In a separate bowl, mix milk of your choice, oil and vinegar.
- Make a well in the centre of the flour and pour the milk mixture in.
- Mix with a spoon until a shaggy dough forms. Turn on to a firm, floured surface and knead the dough for at least 5 minutes until a smooth, non-sticky dough is formed. If the dough is too sticky after 5 minutes, add a little more flour.
- Form in to a ball and allow to rest, covered, at room temperature for 15 minutes. Divide the dough into 8-10 pieces and roll as thin as possible.
- Heat a pan over medium high heat. Once hot, place one piece of rolled dough in the pan. It will immediately start to bubble up.
- When the edges are starting to look golden and the bread is becoming less floury looking around the edges (about 30-45 seconds), flip the bread carefully.
- Cook for a further 30 seconds and then remove from the pan.
- They will be a bit crispy at first, I stack them on each other and allow to rest, they soften very nicely this way.
BEN’S VERDICT (AKA A MEATEATER RESPONDS):
I don’t care how embarrassing it was, any price is worth paying if you got to put one of these amazing things in your mouth. I am not sure ‘pillowy’ is a real word, but it is an excellent adjective to describe them. I would add ‘cumuloish’ and ‘bosomy’ to that list too.
After a diet of rice and noodles for four months, I’d happily sit through a sex talk for one of these.