Happy Civic Holiday to my Ontario readers! It’s the second last long weekend of the summer! I can’t believe summer is almost over! I don’t even want to think of The Ex (Canadian National Exhibition). So let’s not!
How many times have you heard or experienced: Necessity is the Mother of Invention? Some of my best cooking experiences come from exactly that expression, either I’ve forgotten to purchase something or what I was counting on was no longer viable. Case in point: we were at the Upper Deck a couple of weeks back and I had intended on making Waldorf Tuna Wraps for our car lunch for the way home but the fajita shells were old and too dry to make a decent wrap that wouldn’t fall apart, so I decided to make some fajita shells from scratch! They worked out so well, JT proclaimed he liked them better because they had flavour and did not feel dry and crumbly when he bit into it, in fact, they reminded me of a very thin Naan because they are slightly chewy. My wraps held together perfectly. So one afternoon in the city, I decided to experiment and create a recipe that was blog worthy and this post was developed.
I had no idea making these fajita shells was so easy, 4 ingredients, mixed together and knead a little, rest a little (both the dough and the cook), roll out, cook on stove-top in a skillet and they are done! See? So damn simple. I doubt I’ll buy ready made fajita shells ever again. This recipe makes 7 wraps that are about 25 cm or 10 inches in diameter, if you make smaller ones you’ll get more of them! I was being lazy and didn’t want to have to wash a whole bunch of measuring tools so I simply put my bowl on my scale, tared it to zero and kept adding ingredients, each time, tarring to measure from zero. One bowl makes it even easier.
Easy Whole Wheat Fajita Shells
A KitchenInspirations Original Recipe
This recipe makes 7 shells that are about 25 cm or 10 inches in diameter
- 275 g (scant 2 cups) AP unbleached white flour
- 75 g (2/3 cup) whole wheat flour
- 20 g (2 tbsp) EVOO
- 5 g (3/4 tsp) sea salt
- ~200-220 g (2/3-1 cup) water
- non-stick cooking spray or a light vegetable oil
- Measure all of the ingredients into the large bowl of your stand mixer. Insert dough hook and slowly knead the ingredients together until a smooth ball forms (I made this dough while it was rather humid so you may need to adjust the water). Set aside for 10 minutes and allow to rest.
- Divide the dough into 7 equal portions (about 83 g each). Dust your work surface with a little flour, and roll out each ball into a 25 cm or 10-inch circle. It’s best not to stack them because they will stick together.
- Heat to medium, a cast iron skillet that is at least 10 inches in diameter. Spray or oil the skillet lightly. Cook each fajita shell about 2 to 2.5 minutes each side or until slightly browned.
- Allow the shells to cool ever so slightly and bag them immediately with parchment separators in a zip-lock bag, use as needed. These will stay fresh for 4 days but they have no preservatives so if you are not using them right away, store parchment separated shells in the freezer. Thaw in the refrigerator overnight to use. If they have hardened, heat very gently prior to use to make them more supple.
- You won’t regret this.
- I cooked my fajitas on a well-seasoned cast iron crêpe pan, you may use a non-stick pan or a large skillet.
- Purée spinach or basil with some water and use it instead of just plain water.
- Use tomato juice instead of plain water.
- Flavour with herbs or spices for a change.
- I updated the ingredients with imperial volume measures August 3.