Homemade Tortillas

These are made from items you would have in your food storage. They are so good. They remind me of the tortillas you get at Cafe Rio.

2 cups all purpose flour
1/2 tsp salt
1/2 cup oil
2/3 cup warm water
additional flour

Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients andimmediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 minutes. Divide dough into 12-15 portions and shape into balls about 2" in diameter. Set dough balls on a plate, cover with plastic wrap and let dough rest for at least 30 minutes before baking. You may also let dough rest in a bowl, covered with plastic wrap, before shaping it into balls. Roll out to paper thin, rolling from the center to the outside. It is helpful to roll the dough between two pieces of plastic wrap. Bake on very hot ungreased griddle until freckled, about 20 seconds on each side. Serve warm.

Thin Wheat Crackers (Basically Wheat Thins)

These were made using food storage items.

1 1/2 cups whole wheat four
1 1/3 cup all purpose flour
3/4 tsp salt
3 Tbls dry milk powder
3 Tbls sugar
5 Tbls oil
1 cup water

Preheat over to 350 degrees F. In a medium bowl, stir together dry ingredients until well blended; add oil and water and mix. Knead dough about 3 minutes on a lightly floured surface. Divide dough into 4 pieces. Roll out one piece of dough at a time o a 16" X 12" rectangle. Place on ungreased baking sheet. Cut into cracker size pieces with a pizza cuter. Prick each cracker several times with a fork. Sprinkle with salt. Bake 10-20 minutes untiil golden brown. Remove from cookie sheet and cool. Makes about 200 crackers.

(I checked mine after 10 minutes. Some of them got done really fast.)