Whole Wheat Flour Tortillas
I don’t know why I’ve always been intimidated to make flour tortillas. I make corn tortillas all the time. But, maybe I thought that getting the right texture would be hard. This was my first attempt at flour tortillas, and they were perfect. They felt right, they handled right, and they tasted wonderful. I’m so pleased.
2 cups whole wheat flour
1 tsp Kosher or sea salt
1 tsp baking powder
2 TBS shortening or beef tallow
½ cup warm water
skillet or griddle
Combine the flour, salt, baking powder, and shortening.
Cut in the shortening or tallow and thoroughly combine.
Add the warm water and mix together until the dough forms a ball. If you need more water, add it one tablespoon at a time.
Place dough on lightly floured surface and knead about 20 times.
Put back into bowl and cover with a towel. Let it rest for 15 minutes.
For 8-inch tortillas, divide dough into 12 equal portions. For 10-inch tortillas, divide dough into 8 equal portions.
Roll each piece of dough into a ball.
On a lightly floured surface, use a rolling pin to flatten each ball into an 8-inch or 10-inch circle. The tortilla will be very thin. Stack between pieces of waxed paper.
Place a tortilla on a medium-hot ungreased skillet or griddle.
Cook about 30 seconds or until the dough starts to puff and bubble up.
Turn and cook another 30 seconds.
Place in a tortilla holder or wrap in foil.
12 8-inch tortillas or 8 10-inch tortillas
|High in selenium
High in thiamin
Very low in sugar
To freeze, stack in between waxed paper and place in a freezer bag or wrap tightly with foil. Thaw completely before use.
These are perfect for quesadillas, tacos, burritos. I can’t wait to try out chimichangas or to make my own tortillas chips!
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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