This shelf holds a prepared tortilla mix that needs only water to make fresh flatbread. Tonight you'll pan-fry them in a cast iron skillet until they puff and brown, then finish with garlic oil and fleur de sel for a simple, warm dinner that tastes like it took far more effort than it did.

Serves 2. 20 minutes, 15 at the stove.

About 560 calories a serving, 10 g protein, 60 g carbohydrate, 32 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 1 cup tortilla mix with 3/4 cup water in a bowl until a soft dough forms, then let it rest for 5 minutes while you slice 2 garlic cloves thin and warm them in 3 tablespoons oil in a large skillet over medium heat until fragrant and light gold, about 3 minutes.8 min
2. Divide the dough into 2 balls and roll or press each into a thin round on parchment or a floured surface, about 8 inches across and thin enough to see light through when you hold it up.
3. Slide the first tortilla into the hot garlic oil and let it cook until the underside is speckled gold and the dough firms, about 2 minutes, then flip and cook the other side until it puffs and browns in spots, another 2 minutes.4 min
4. Transfer to a plate and repeat with the second tortilla, stirring the garlic in the oil as it cooks.4 min
5. Drizzle both tortillas with the warm garlic oil from the skillet, scatter the garlic slices over them, and finish with salt to taste.

Note Eat these warm straight from the skillet with any green or citrus you have on hand, or alongside a quick bean soup or fried egg. Leftover tortillas keep wrapped at room temperature for two days and warm in a dry skillet. To stretch the meal, build tacos or serve with a salad and soft cheese.