Tuesday, August 11, 2009

Whole Wheat Tortillas, Redux

We've been making our own tortillas for several months now, and I don't think I'll ever go back. I first posted about them here, and have been making them at least once a week ever since. They're fast, easy and made out of things that I keep on hand. Sweet Pea is getting really good at rolling them out, and Little Dude has even tried a few. A few friends have asked for the recipe, so I thought I'd post it here.

I got the original recipe here, but have tweaked it slightly for taste and texture (my recipe follows at the end). I substituted milk for the original water and the addition of more protein seems to make the entire thing stretch and hold its shape better. I also use vegetable oil for taste, but olive oil for frying.
  • 2 c White whole wheat flour (I use King Arthur's White Whole Wheat)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 T vegetable oil
  • 1/2 cup room temperature milk
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in milk 1 T at a time until dough can be gathered into a ball. Add more milk if needed 1 T at a time until all of the dry ingredients have been worked in.

Knead on floured surface 15-20 times. I do this in the bowl used for mixing, and this decreases the mess. Let dough rest for 15 minutes, or as long as it takes to get the fillings together. I've even let it rest up to an hour while I cooked and shredded green chili chicken.

Divide dough into 10-12 equal portions and shape into balls. On floured surface, roll out ball from center into a circle.

Cook in olive oil in a skillet over medium-high heat on each side about 30 seconds or until puffy. Once bubbles start to form, it's time to flip. I used a wide, non stick spatula to turn them, because they're very soft.

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