Mar 8, 2006
Whole Wheat Tortillas
I absolutly love the tortilla baker I posted the other, it is amazing! I made a dozen whole wheat tortillas in about 10 minutes. How cool is that! It did take some practice on how to get them the proper thickness but I think I have the hang of it now and plan to make more soon. And the cool thing about this recipe is you don't need a tortilla baker to make them, you can make them on a griddle or even a nice heavy skillet would work as well. Here's the recipe.
Pipin' Hot Bakery Whole Wheat Tortillas
1 cup white flour
1 cup whole-wheat flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons canola oil
2/3 cup water
1. Combine flours, baking powder, and salt.
2. Stir in the water all at once, using mixer or a fork, and toss quickly.
3. When dough can be gathered into a soft mass, turn onto floured surface and knead a few times.
4. Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used.
5. Flatten first ball of dough into a disk.
6. Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.
7. Place tortilla in ungreased, frying pan that has been preheated to medium-high heat.
8. Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side., First side should be pale and sprinkled with brown spots and the other side will be blotched.
9. Repeat process with other balls of dough.
10. Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.