We've built and entire brand by combining flour and flowers, it's in the name Flouwer Co. after all. So, for Part 4 of our spring series we're going to combine these two ingredients again and show you how simple it actually is to make delicious fresh flour tortillas from home.
We've used nasturtium flowers here because that is what we had on hand after making our Nasturtium Chimichurri, but you can use pansy, dianthus, borage, etc. Just be sure that the flowers you're using are an edible variety, that they are organic and haven't been treated with any chemicals or pesticides, and that they have been thoroughly washed and are dry for use. A quicker cook time will also preserve the color of the flowers you use.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil
1 cup warm water
Pressed dried edible flowers
Sift dry ingredients together and mix in stand mixing bowl.
Add wet ingredients and mix on med for one min or until dough begins to form a ball. Turn mixer to low and mix for an additional min.
Transfer dough onto lightly flowered work surface and divide into 16 portions . Turn to lightly coat in flour. Roll each portion into a ball and flatten with the palm of your hand
Allow dough to rest for 15 min
Roll each portion into a flattened circle.
Brush the top of each with water and gently press pressed edible flower(I used nasturtiums ) into the top of the tortilla
Heat pan on medium heat and place non flower side down for about 1 min or until light brown marks appear on bottom. Flip and cook for an additional 15-25seconds on flower side.
Because making these is such a cinch, homemade floral flour tortillas are sure to grow on ya! And not to worry, they are just as delicious if you don't happen to have edible flowers on hand to use. But imagine how they will evolve over the summer as new edible blossoms emerge over the season. As if you need anymore convincing to grow an edible flower garden of your very own.