Homemade Whole-Wheat Tortillas

I will be experimenting with homemade tortillas tonight! Here is the recipe I’m using, courtesy of 1oodaysofrealfood.com: I have adapted it a bit from the original (See notes at bottom.)

Flour Tortillas

Prep Time: 30 Minutes

Cook Time: 10-15 Minutes

Yields: 12 tortillas

Ingredients

  • 2 1/2 cups whole-wheat flour
  • 1/2 cup oil (I am using coconut oil)
  • 1 teaspoon salt
  • 1 cup warm water (heat in the microwave for 1 min) (If you have a microwave. I don’t so I’ll just heat it a bit on the stove.)

Directions

  1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
  2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  3. Take out the dough and divide it into 12 equal sized pieces. I do this by rolling out a log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
  4. Roll each piece into a ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  6. On a lightly floured board or counter top, roll each ball into a 8 to 10 inch circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball of dough because too much excess flour will burn in the pan.
  7. Grease the pan with a touch of oil  and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

(Note: You can mix this with a wooden spoon. You do not need a dough hook or a standing mixer.)

I think I will probably be spoiled for store-bought tortillas after this, but at least I know what is in them! No strange chemicals or preservatives!

Advertisements

Tell Me About It

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s