Saturday, May 1, 2010

Whole Wheat Tortillas

Homemade flour tortillas are really easy to make; the only challenge is to get them round and as you can see, I'm woefully inadequate in this department. I've tried using my corn tortilla press (doesn't get them thin enough) and flattening them as much as possible with my hands (like when you are flattening out pizza dough) before rolling.

I've made this recipe with both oil and non-hydrogenated vegetable shortening and I've tested it with from 1 Tbsp to up to 1/4 c. fat. I prefer 3 Tbsp. shortening - more and the tortillas become too fragile and will break apart easily after cooking. Less fat and the tortillas are less pliable and more stiff. I really like making these as low-sodium as possible  so I only use a pinch of sea salt but you can use up to 1 tsp. salt. to make them equivalent to store-bought tortillas.

Makes 12 tortillas

1 c. unbleached flour
1 c. whole wheat flour
1/4 1 tsp. sea salt
1 Tbsp. baking powder
3 Tbsp. non-hydrogenated vegetable shortening
3/4 to 1 c. warm water

In a large bowl, mix flours, salt and baking powder with vegetable shortening using a pastry blender until shortening is well-blended (smaller than pea-size). Add warm water 1/4 c. at a time until mixture just comes together. Knead dough briefly. Divide dough into 12 equal pieces and cover and let rest 10 minutes.

Heat up a cast iron skillet, griddle, or comal over medium heat. On a floured surface roll each dough piece out into an 8" circle. I try to roll them out as thinly as possible because flour tortillas thicken up as they're cooking. Using a pastry scraper, carefully transfer the tortilla to the skillet.

Cook about 3-4 minutes on one side. If the tortilla starts smoking it is past time to turn it. (Just the opposite of how I cook corn tortillas - I wait until they stop smoking to flip them.) Flip tortillas and cook several minutes on the second side. Stack tortillas wrapped in a tea towel to help them become flexible.


There is an error in my southwestern recipe booklet Fiesta Vegan. The Chiles Rellenos recipe is missing a 6 oz. can tomato paste in the Chimayo Tomato Sauce ingredient list - the tomato paste is discussed in the recipe directions. I've updated the booklet on Amazon and at Lulu and if you purchased the PDF from Lulu you can log back into your account and download the corrected version. If you have the booklet in print or Kindle format and would like a PDF with the corrected recipe and all the color photos, please email me at nanetteblanchard (at) earthlink (dot) net and I'll email you one immediately.


Anonymous said...

Feel free to send those up my way!

Kate G. said...

I'm glad you're back! Looking forward to delicious postings as the weeks pass.

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