Tortillas with Ghee, and Where have you been anyway??

Ok. We are at our new post! Surprise! Hello from Kuwait! I know, I have not been keeping anyone up-to-date, but apparently my blogging brain took the summer off. It showed up at the door this morning, jet lagged, sunburned, and with half its luggage missing. I swear, I’m gonna take back its credit cards. No telling what its been up to. I’ve been thinking in blog form, at times, but those mental blogs simply haven’t made it onto the computer. Anyway… I’m here now and shall simply jump back into things. Maybe, at random, I might catch up a little, but in the meantime. Here’s a recipe for tortillas made with ghee, because, as you know, in this family we don’t move anywhere unless we can have tortillas…

This recipe is adapted from two that I usually use. One is a fast-to-make recipe, but the tortillas are a bit flakey. The other is good, and makes better rolling tortillas, but you actually have to be PATIENT when you make them. You have to let the dough rest for minutes and minutes! Sometimes, I just can’t handle that. Last night, looking at both, I made tortillas in the following manner:

3 cups all purpose flour

1 1/2 tsp salt

1 1/2 tbsp baking powder

between 1/2 and 3/4 cup ghee

slightly more than a cup of warmed milk

I mixed the dry ingredients together, and then using a sturdy whisk, blended in the ghee until I had a good crumble. Next, I added the warm milk, a little at a time, until it formed a loose, not too sticky ball. I continued to stir/knead the dough in the bowl until it was smooth and could be rolled into largish smooth balls by hand. On a floured surface, I rolled each ball out to the desired size, very thin, and cooked each on a hot, ungreased, skillet. When it poofs up, flip and cook a half minute or so on the other side. They cook fast.

Not sure if it was the ghee, or the warm milk, or what, but the dough was very easy to roll very thin and was still flexible and easy to handle. They did not taste greasy, and the finished tortillas were very flexible and rolled into burritos nicely. Yum!!

Other, not so traditional things about last night’s burritos was the meat was made of a beef kofta mix from the butcher, because that’s what was available, and I had no refried beans, so we took Egyptian ful beans (fava), and smushed them up. I let Honor loose with salt, pepper and garlic powder to spice them up. It made for a nice, spreadable, refried bean substitute. 

Our Tex-Arab-Mex was quite good! The only problem… it was too good. I have no leftovers for tonight…