I have made this recipe several times with different variations. The best luck I have had has been with 1/2 and 1/2 whole wheat and unbleached white flours together. You can make it entirely whole wheat if you like, but will need to add 1 Tbsp Wheat Gluten Flour if you do so. These are excellent for burritos, or sandwich wraps.
Homemade Tortillas
2 Cups Whole Wheat Flour
2 Cups Unbleached White Flour
1 tsp Salt
1/4 tsp Baking Powder
1+ Cup Warm Water
*In a large bowl mix Flours, Salt, Baking Powder. Pour in Water. Stir
*Mix in additional water at 1 Tbsp increments if needed until dough is soft and pliable.
*Knead briefly on a lightly floured surface.
*Divide into 12-14 medium size balls
*Cover and rest 20 minutes
*Dust cutting board or flat surface with flour
*With a rolling pin, roll each ball flat (This will be a little time consuming. Flour your rolling surface and rolling pin well. Roll each ball a couple of times, then flip, and roll, and flip. Continue until tortilla is very thin. Continue to flour your surface between flips so it won't stick.)
*Cook in an un-greased skillet. Medium-High heat. Cook until little brown flecks appear underneath. Then Flip and repeat.
*Store any unused cooked tortillas in an airtight container and refrigerate.
Homemade Tortillas
2 Cups Whole Wheat Flour
2 Cups Unbleached White Flour
1 tsp Salt
1/4 tsp Baking Powder
1+ Cup Warm Water
*In a large bowl mix Flours, Salt, Baking Powder. Pour in Water. Stir
*Mix in additional water at 1 Tbsp increments if needed until dough is soft and pliable.
*Knead briefly on a lightly floured surface.
*Divide into 12-14 medium size balls
*Cover and rest 20 minutes
*Dust cutting board or flat surface with flour
*With a rolling pin, roll each ball flat (This will be a little time consuming. Flour your rolling surface and rolling pin well. Roll each ball a couple of times, then flip, and roll, and flip. Continue until tortilla is very thin. Continue to flour your surface between flips so it won't stick.)
*Cook in an un-greased skillet. Medium-High heat. Cook until little brown flecks appear underneath. Then Flip and repeat.
*Store any unused cooked tortillas in an airtight container and refrigerate.
June 20, 2010 at 5:35 AM
OK, I lied in my last comment, now I can die a happy woman. These were so easy and so delicious. I have a corn tortilla recipe, but I do not like how heavy they are, so needless to say I am looking for a lighter version or I just need to master my corn tortilla, or a combo of both.
These flour ones are to die for and oh so simple. I like working with my hand so these are great. My girlfriedn has 2 different machines that press them, but I like getting into my food. Thanks for a great recipe.