Saturday, April 2, 2011

Whole Wheat Tortillas

This is the second time I made these. The first time was a mess I cooked them too long and they turned out to hard and unbend-able. I think I got the hang of it this time. I dont think I will ever buy a store bought tortilla again. Note: Eat these within in 2 days or else they get dried out, at least they did here.

  • 2C wheat flour (I used white wheat from the cannery)
  • 1t Salt (we dont do a lot of salt so I omitted this, you could add garlic or other seasoning for flavor)
  • 1t baking powder
  • 4T canola oil
  • 2/3 C water
  1. combine first three ingredients
  2. quickly stir in water and oil
  3. when dough can be gathered into soft mass, turn onto floured surface and knead a few times.
  4. Form 8 balls of dough cover with a towel to prevent drying until ready to use
  5. Flatten first ball into disk
  6. Roll out dough on floured surface until 7in or larger (turn over frequently)
  7. Place tortilla on ungreased pan (I used a hot plate it made it go faster) preheated at med-high
  8. cook 15-20 sec on each side. First side should be pale and sprinkled with brown spots and the other side will be blotched (you cant really under cook but you can over cook. You want them to still be soft when you take them off)
  9. Put in a storage zip lock bag or on a plate with a towel on top to keep them soft.


Lacey and Tyler said...

Yumm...I'm excited to try these. I'm so sick of the yucky store bought wheat tortillas. I've been about to buy the non-cooked white tortillas...but I'm into wheat as well. What a great solution!

Jessie said...

Delicious! My mom used to make homemade tortillas growing up and I loved them, she had this fancy tortilla press that squashed them and cooked them and made it super easy. I want one of those...