Whole Wheat Tortillas

It’s a poorly kept secret that I adore fresh tortillas, and I’m constantly on the lookout for the best recipe. I’d found some really great tortillas on the internet, but they always had some flaw (or maybe it was my cooking). Fortunately, sorting through my grandmother’s cookbook library, I found a cookbook titled Gourmet Tortillas: Exotic and Traditional Tortilla Dishes. Now, they had my attention at “tortillas,” but flipping through the pages, I was totally won over. I made the whole wheat tortillas, and they were delicious. They rolled easily, too, which has always been a problem for me. The next time you’re tempted to buy tortillas in a plastic bag from the store, don’t. Make these instead. You won’t be sorry!

3/4 c whole wheat flour
1 3/4 c white flour
3/4 t salt
2 t baking powder
1 1/2 T vegetable shortening
3/4 c plus 2 T water

Sift your dry ingredients into a medium-sized bowl.

Cut the shortening into the flour until the mixture resembles course meal. Hint: you can use a food processor if you have one handy.

Add the water to the flour mixture all at once, and mix well. If it’s too wet, add more flour a teaspoon at a time. If it’s too dry, add water a teaspoon at a time.

Ultimately, the dough should hold together but not stick to your hands.

Divide your tortillas into eight equal balls, and heat a cast iron skillet or griddle pan to about medium-high.

Flour your work surface, and roll the tortillas into thin rounds (don’t worry, homemade tortillas are characteristically imperfectly shaped).

Cook each tortilla for about 30 seconds on each side. Unlike white tortillas, you don’t want to get those beautiful brown and black spots on whole wheat tortillas, so keep an eye on how they’re cooking.

We had tacos one night and enchiladas another with these tortillas, but they’d be great in plenty of other ways.

This entry was posted in Bread, Mexican, Central, and South American and tagged , . Bookmark the permalink.

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