Whole Wheat TortillasPosted: February 1, 2011
Wanting to have some Mexican food the other night, we realized we were just about out of the huge bag of masa harina we bought a long time ago. What a great buy. Instead, we attempted whole wheat tortillas that came out great! Definitely an easy recipe to pull together and try out and better (again) than store bought.
Whole Wheat Tortillas
- 2 cups whole wheat flour
- 1 teaspoon salt
- 3 tablespoons (1-1/4 ounces) canola oil
- 2/3 – 1/2 cup warm water
- Combine the flour and salt in a medium mixing bowl and mix together. Add the oil and 2/3 cup of warm water. and mix well, using your hands if you want. Add more water if the mixture is too dry – whole wheat flour has a different moisture content than regular flour. You want the dough to knead into a ball that is slightly sticky to touch.
- Put a bit of oil in a bowl, put the ball of dough in the bowl and cover. Let sit in a warm place for 20 minutes.
- Turn the dough out onto a lightly floured surface, knead a few times and then take off golf ball sized pieces and roll each into a ball. Place on a baking sheet, cover and let them rest for 20 minutes.
- Roll out each ball into a thin circle (use a floured rolling pin) or use a tortilla press. Either roll them out in advance and keep them covered or roll each one out as another cooks in the skillet.
- Heat an ungreased cast iron or other heavy skillet over medium-high heat. Cook the tortilla on one side for about a minute and flip, cooking the other side for another minute. Wrap tortilla in a cotton dish towel. Repeat until you have no more tortillas.
- Eat immediately or store in an airtight ziplock bag. They freeze well too!