Whole Wheat Tortillas

We are in the middle of a 3 day fishing marathon. We leave at six, eat breakfast in the car and go down to Homer to launch the boat. After going over to China Poot Bay and dip netting salmon we come back and eat a packed lunch. Supper also needs packed sometimes since we haul our fillets an hour and a half up the road to vacuum seal them at Matt Snader’s.

We are just getting on the road for the third day of this, and boy am I glad I cooked ahead on Monday! Packing all the meals in a day is a lot to ask on short notice, so I did what I could ahead of time and one thing that has been amazing are the burritos. I made them on Monday and wrapped them in foil, so in the morning all I have to do is stick them in the oven while I fix my hair, put them in a cooler and we have a hot lunch!

I’ll leave the recipe for the home made tortillas I used below. Sorry I didn’t write more, but after catching and processing 66 fish in the past two days not counting today’s catch we are all feeling a little tired and grouchy. I’m looking forward to taking a break!!

WHOLE WHEAT TORTILLAS

2 cups whole wheat flour

1/2 t. salt

3/4 cup water

3 T. oil

Mix with a fork until dough is combined. Separate into 8-9 balls and roll out thin on an oiled surface.

Preheat skillet on med/high heat.

Using your rolling pin, transfer tortilla to a piping hot skillet. Fry 30 seconds (approximately) per side.