Did you know putting something in a tortilla will almost always get a 4 year old to eat it? We’ve been having some major battles getting Noah to eat and this trick seems to work. It’s not that he’s picky (the only food group he won’t eat much of is meat) but he just won’t sit and focus for more than 2.4 seconds.
On school mornings I literally have to chase him around with his yogurt, spooning it in his mouth anytime he opens it to talk, which if you’ve met Noah you know is a lot at least.
It may be the only time I like the fact that he doesn’t ever stop talking.
Although I prefer corn tortillas most of the time, sometimes a flour tortilla just hits the spot. Since we are eating clean most of the time, I decided to give whole wheat tortillas a whirl. And they turned out wonderfully.
The dough was a bit more difficult to deal with than the white flour tortillas but the extra work was definitely worth it. They are hearty, flavorful and they brown up like a dream. We used them for spicy lemon chicken wraps and a new recipe I will be sharing with you all soon that not only got Noah to eat, but also eat some meat too. I’m telling you, they work miracles.
- 2½ cups whole-wheat pastry flour
- ½ cup olive oil
- 1 teaspoon salt
- 1 cup warm water (heat in the microwave for 1 min)
- Place the flour, olive oil and salt in the bowl of a stand mixer. Mix, using the dough hook, for 3-5 minutes, it will be crumbly.
- While the mixer is running on low, slowly drizzle in the water (you may not need it all) until the dough forms a smooth ball, about 3 minutes.
- Divide the dough into 12 equal pieces and roll into balls. Flatten slightly, place on a baking sheet and cover with a clean kitchen towel. Allow dough to rest at room temperature for 15 minutes to an hour.
- Heat a dry skillet over medium high heat. Meanwhile, using a tortilla press lined with plastic wrap, flatten dough. Cook each tortilla in the dry pan, about 30 seconds per side until they bubble and brown. Flip and cook the second side. Serve warm.