Homemade Whole Wheat & Unbleached White Flour Tortillas
- Number of Servings: 12
Ingredients
2c unbleached white flour2c whole wheat flour1t salt1/2c extra virgin olive oil1c warm water
Combine flours and salt.
Pour in the oil and crumble in with your hands.
Gradually add in the warm water, mixing and kneading till a soft ball of dough is formed. It should be easy to handle and not sticky, yet still soft and pliable.
You may not need all of the water ... or you may need a little more. If you use too much, add a little more flour till the dough is proper.
Divide into 12 equal balls (about 70 grams each in weight), cover with a damp cloth and allow to rest for 20 minutes.
Pre-heat a heavy skillet (I prefer cast iron) on medium-high.
Dust a flat surface with a little flour, dust the rolling pin with flour and add a little flour to a ball of dough.
Flatten the dough first with your hands and then roll evenly till thin and round, approximately 8" in diameter.
Lightly grease the skillet and cook the tortilla on one side till it begins to change colour and puff up 'here and there'. Flip and allow to cook on the other side.
This whole process should take about 30-60 seconds, depending on how hot your skillet is.
Place cooked tortilla between a damp cloth in an air-tight container. This will keep it soft and warm till ready to serve.
Repeat process until all are finished.
Serve warm or allow to cool and store in an air-tight container.
Serving Size: Makes 12 flour tortillas
Number of Servings: 12
Recipe submitted by SparkPeople user JOANNEJSMITH.
Pour in the oil and crumble in with your hands.
Gradually add in the warm water, mixing and kneading till a soft ball of dough is formed. It should be easy to handle and not sticky, yet still soft and pliable.
You may not need all of the water ... or you may need a little more. If you use too much, add a little more flour till the dough is proper.
Divide into 12 equal balls (about 70 grams each in weight), cover with a damp cloth and allow to rest for 20 minutes.
Pre-heat a heavy skillet (I prefer cast iron) on medium-high.
Dust a flat surface with a little flour, dust the rolling pin with flour and add a little flour to a ball of dough.
Flatten the dough first with your hands and then roll evenly till thin and round, approximately 8" in diameter.
Lightly grease the skillet and cook the tortilla on one side till it begins to change colour and puff up 'here and there'. Flip and allow to cook on the other side.
This whole process should take about 30-60 seconds, depending on how hot your skillet is.
Place cooked tortilla between a damp cloth in an air-tight container. This will keep it soft and warm till ready to serve.
Repeat process until all are finished.
Serve warm or allow to cool and store in an air-tight container.
Serving Size: Makes 12 flour tortillas
Number of Servings: 12
Recipe submitted by SparkPeople user JOANNEJSMITH.
Nutritional Info Amount Per Serving
- Calories: 227.7
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 193.8 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 3.1 g
- Protein: 5.3 g
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