(Makes 7)Mix flours and salt in a mixing bowl.
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 teaspoon salt
Slowly add oils and water.
1 tablespoon olive oil
1 tablespoon canola oil
1/2 cup warm (125F) water
With dough hook in place, mix until a ball is formed and dough leaves the side of the bowl. Cover with plastic wrap and let rest 15 minutes.
Roll dough between 2 sheets of parchment paper sprinkled with corn meal. I cut mine with a 4 inch round English Muffin cutter, then rolled each to a 5 inch round. Cook in individual (6 inch) iron skillets, 1 minute per side.
Taco Seasoning2 cups Chili Powder
2/3 cup Ground Cumin
2/3 cup Garlic Powder
2 Tbsp. 2 tsp. Ground White Pepper
1 Tbsp. 1 tsp. Cayenne Pepper
Mix and store in closed container.
I was thrilled with my purchases from the local farmer's market today. My pea shoots were purchased from DeBerry Farm in Oakland, Md. I found colorful carrots from Evans Knob Farm out of Bruceton, WV. 2 colors of beets, garlic, winter squash, turnips. . . I am a happy camper!
Tomorrow morning, I think I'll try an Egg in the Hole inside the remaining tortillas!