tortilla help, please
Silly, really, but I just realized that even though I bake all of our bread and make everything else from scratch, I still buy our tortillas. And a lot of them, at that.
So I think it's time for me to branch out. I'm looking for a tortilla recipe that is preferably at least partially whole wheat, does not use lard or shortening, and results in tortillas that are easily fridged or frozen (ie I'd rather make a bunch at once).
TIA!!!
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So I think it's time for me to branch out. I'm looking for a tortilla recipe that is preferably at least partially whole wheat, does not use lard or shortening, and results in tortillas that are easily fridged or frozen (ie I'd rather make a bunch at once).
TIA!!!
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I have a tortilla recipe that I have used over and over again and it always turns out fabulous. I always make it with all whole wheat, and have even made it with all spelt with perfect results as well. It has more butter in it than the fat in the previous recipes, but the dough is amazing to work with!
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I also make these in large batches and then refridgerate, or even freeze some, if the batch is big enough. When they are cold they are a bit stiff (due to the butter) but soften right back up when warmed in a pan for a few seconds on each side.
Whole Wheat Tortillas
2 cups flour
1 tsp. salt
1/4 cup butter
3/4 cup warm water
Mix by hand or on low speed until the dough comes together (I just throw it all in my Kitchenaide with the dough hook). Knead by hand or with the dough hook on low to medium speed until smooth, 4 to 6 minutes. Divide dough into 8 pieces and roll into balls. Cover and let rest for 20 minutes. Heat a cast iron skillet over medium heat (or I just use our electric griddle and do 2 at a time). Roll each ball into a 6-8 inch round, 1/8 inch thick. Cook on each side until tortilla begins to brown slightly, but is still flexible. I stack them as they come off of the griddle and allow them to kind of "steam" eachother to keep them pliable.
YUM!! We can easily go through a batch at dinner with just my family.
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Whole Wheat Tortillas
2 cups flour
1 tsp. salt
1/4 cup butter
3/4 cup warm water
Mix by hand or on low speed until the dough comes together (I just throw it all in my Kitchenaide with the dough hook). Knead by hand or with the dough hook on low to medium speed until smooth, 4 to 6 minutes. Divide dough into 8 pieces and roll into balls. Cover and let rest for 20 minutes. Heat a cast iron skillet over medium heat (or I just use our electric griddle and do 2 at a time). Roll each ball into a 6-8 inch round, 1/8 inch thick. Cook on each side until tortilla begins to brown slightly, but is still flexible. I stack them as they come off of the griddle and allow them to kind of "steam" eachother to keep them pliable.
YUM!! We can easily go through a batch at dinner with just my family.
2
Can't you do flour tortillas in a press, too? Our last tenants left a brand-new tortilla press when they moved out, so I inherited it.
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I'm anxious to try it out, but since I'm the only one in the house who eats corn tortillas, I'm hoping I can use it for flour ones. Anyone know?
Quote:
I made a "practice batch" of these just now for snacking on today just to see if I could do it and they turned out wonderful. Despite their amoeba like shape DH said "DON'T EVER buy tortillas again." I used whole wheat pastry flour and next time I think I will let them knead a bit longer to activate more gluten because the dough was so soft.
Deb
Originally Posted by LittleOne03 Whole Wheat Tortillas 2 cups flour 1 tsp. salt 1/4 cup butter 3/4 cup warm water Mix by hand or on low speed until the dough comes together (I just throw it all in my Kitchenaide with the dough hook). Knead by hand or with the dough hook on low to medium speed until smooth, 4 to 6 minutes. Divide dough into 8 pieces and roll into balls. Cover and let rest for 20 minutes. Heat a cast iron skillet over medium heat (or I just use our electric griddle and do 2 at a time). Roll each ball into a 6-8 inch round, 1/8 inch thick. Cook on each side until tortilla begins to brown slightly, but is still flexible. I stack them as they come off of the griddle and allow them to kind of "steam" eachother to keep them pliable. YUM!! We can easily go through a batch at dinner with just my family.
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Deb
Yay!! I'm glad you liked them!
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You can always add a bit more flour, if needed. I've found that the recipe is pretty flexible, and it's hard to mess them up. And the shape gets easier with practice (although ours aren't usually perfectly round either!!).
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2
I added gluten to mine and they where
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I want a press
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but most places I see says its only for corn
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:
I want a press
3
Here is the recipe that I grew up on: http://www.mothering.com/sections/re...tortillas.html
Enjoy~
Lisa
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Enjoy~
Lisa
I've kept them in the fridge for several weeks, but freezing them works just fine as well.
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When I freeze, I ususally package them in ziplocks in stacks of 12, and then just pull out a bag as we need them. They will be stiff until heated, but once they are warmed they soften right back up.
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