If you’re a regular reader here than you may have noticed how much I love Mexican food. I’ve published over 20 Mexican recipes on this blog in 2014 and I can’t wait to keep em coming in 2015. You see, Mexican recipes are full of flavor yet can be very healthy and fresh. Plus, super easy and effortless.
So, if you’ve ever made your own homemade tortillas before than I’m sure you know how amazing they are. They are like 1000 times better than store bought without all those extra ingredients and preservatives.
Now you can make them even healthier with whole wheat four!
I made my dough in my food processor to make it a little more easier on myself, you can also make it by hand or in your stand mixer. I’ve made the dough in the past using all of these techniques and it’s always perfect.
The most very important thing about making tortillas is that you are going to need a heavy duty pan or skillet. I used a large iron skillet that I use for pizzas and made the tortillas 3 at a time. You can use a cast iron skillet, pan, or any heavy pan you have on hand.
The 2nd important step is making sure you let the pan heat up for at least two minutes prior to placing the first tortilla on it because you want them to puff up and have those wonderful airy bubbles.
You can roll them out by hand or by using a roll pin. Whatever works best for you, but I prefer a rolling pin for more uniform and flat tortillas. Roll and place on pan then while that’s cooking go ahead and roll then next one.
Another AMAZING trick (and this only works if you have a gas stove, which I don’t :(… ) is to place each tortilla directly over the flame on the stovetop after it’s done cooking just to give it that charcoaled look and flavor and to further help it bubble up. If you have a gas stove I suggest you go for it! cook the tortilla for 30 secs on each side then pop it right on the direct flame for a few seconds on each side.
That’s all for this weekend folks, hope you enjoy these tortilla as much as we did! 🙂
How to Make Whole Wheat Tortillas
- 2 cups whole wheat bread flour
- 1/2 cup all-purpose flour you can use all wheat if your prefer
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup shortening or butter, or oil
- 3/4 cup boiling water
- flour for rolling
Mixer and food processor method: Pour all the dry ingredients into you mixer or food processor turn on low setting and mix the flours for a few seconds. Next add the water while the mixer is running, then add the or oil. Allow dough to mix for 2-3 minutes or until soft and elastic and not sticky.
To make dough by hand: In a large bowl stir together the all-purpose flour, the whole wheat flour, baking powder, and salt. Rub in the shortening or oil by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water then miix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth and un-sticky.
Cut the dough into small balls the size of golf balls. Place them on a tray, and cover with a cloth. Let stand for at least 15 minutes.
Heat a griddle or heavy duty pan over high heat for at least 2 minutes. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 30 seconds, as soon as you see a bubble on the top, flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked.
Serve warm within 2 hours--Tortillas can be refrigerated or frozen.