AVOCADO TORTILLAS

AVOCADO TORTILLAS    Note: This recipe is a bit more trickier than regular flour tortillas,                                                             the dough is a lot softer .

Tortillas are Awesome and Avocado Tortillas are the BOMB!   Yeah I know that was cheesy!   But yes they are very good.   The is what I call a savory tortilla.   I will probably make a video for these, so you can see the texture of the dough.  

Additional up date as of 2/6/2016     Add two table spoons of Olive oil to the warmed milk.   I have been leaving it out and it tends to make the tortillas a tad dryer.  You might not like it that way.

INGREDIENTS: 

1 LARGE AVOCADO
3 Cups Flour
2 Teaspoon of Baking Powder mixed in.
7 fluid oz milk warmed on the stove top.
1 or 2 Tablespoons olive oil added to warmed milk.  Optional.

METHOD OF PREPARATION   ((GENTLY WORK THE DOUGH))

Have a rolling pin, a clean cutting board and flour for dredging flour ready. All so a pan for cooking tortillas.  

1. Pour two cups of flour into a medium bowl and mix in 2 teaspoon of baking power.

2. Cut avocado in half and scoop out all the flesh into the flour. Treat it like butter and work it into the flour until it resembles bread crumbs.

 3. Gently warm milk on stove and then add olive oil to it and mix it in.  


4. Pour all of the milk into the flour and mix until you have what appears to be a wet mass that looks like porridge.  Add the other cup of flour and mix in with a wooden spoon really well.  The texture of this dough is going to be a little or a lot weird.  It reminded me of a sticky rubber.

5. For this version you are going to need extra flour for dredging, and you will not let the dough rest.  Make sure your hand are covered in flour.

6. Make a walnut or bigger size ball and push the ball into the flour, turn over and work the ball into a disk in the flour.  Flour the cutting board really good.   If you want do like I did, the dough is so soft you can skip using the roller till the very end.  Just use your finder to flatten out the tortilla, turn over and flatten out one more and at the very end then lightly roll out with the rolling pin.

 7. You don't have to divide this dough, just pull off pieces.

8. Turn the burner to low or med low and place your pan on it.

9. Give the pan a little shake to keep the tortilla from sticking. Watch the top of the tortilla and you should start to see little air pockets fill and raise up. Use a metal spatula to check the bottom of  the tortilla. As soon as you see light tan spots, flip your tortilla over and cook until more light tan spot appear.  When both sides have tan spots on both sides your tortilla is done.

10. Stack finished tortillas on plate and use right away or cool and put in the refrigerator  They will be ok for up to 3 days then you must freeze them. Or wrap in foil and freeze right away.

Have fun creating your own Fajita or Quesadillas with this one.