Here’s another kitchen staple that, once you realize how simple they are to make, you’ll never buy again. These flour tortillas require very little hands-on time and the fresh taste will beat the pants off of the cardboard you’d find in a store. They’re soft, just a little chewy, and durable enough to wrap up anything you can throw at them.
And as usual, besides the taste, you’ll get the added benefits of lower cost and better for you, since most conventional tortillas contain preservatives and are made with hydrogenated vegetable shortening (almost always soybean oil – hooray for trans-fats and GMOs!). Sure, you can buy healthy versions, but they’ll also cost more.
Yes, you can use flour tortillas for your typical Latin-American cuisine (burritos, fajitas, enchiladas, tacos, quesadillas), but why not broaden your horizons? Use them as wraps. Turn them into dessert as a crepe substitute. Make them into thin-crust pizzas. Cut into triangles and bake them for a few minutes to get crackers. Really, you can use them for a wide array of meals, so make a double batch to have some extras on hand.