My kids both have an attraction to anything squishy. They love all of those stretchy, gel-like trinkets flooding the market, and all manner of playdough. When I can muster the patience, I pull out the flour, water, salt, baking soda, vinegar, and food coloring — my son’s favorite ingredients for “experiments,” and let the kids have at it. They mix and pour and squish to their heart’s delight, and I avert my eyes from the mess (which, thankfully, my son is now old enough to clean up himself).
We were involved in an experiment yesterday, and it occurred to me that a few of our supplies — flour, water, and salt — were the ingredients for tortillas. An experiment we could eat, with the added fun of kneading and rolling! The recipe comes from Mollie Katzen’s wonderful kid’s cookbook Honest Pretzels, and the results were delicious spread with butter.
1 cup flour
1/4 teaspoon salt
1/2 cup water
In a large bowl, toss the flour and salt together. Make a well in the flour, add water, and mix everything together till the dough holds together. Knead briefly in the bowl, adding a bit more flour as necessary. Divide the dough into four parts, and, with a floured rolling pin, roll each out into a thin, 6-inch, uh, circle. (None of our tortillas resembled circles, and it didn’t matter). Cook in an ungreased skillet over medium heat till little brown spots appear on the tortilla. Flip and repeat. Spread with butter (and honey, jam, or savory fillings) and eat.