Don't you just hate it when you want to make something, and you find that you're missing that one ingredient that is indispensible?
We had some shawerma meat leftover from a birthday party we attended, but didn't bring home enough of the soft lavash bread to wrap it all with. No matter, there are some flour tortillas stored in the freezer that we could use in a pinch, right?. Lemme check the freezer... DUN DUN DUNNNN!
No tortillas.
What to do, what to do? Do I hop in the car and dash off to the store for one measly package of tortillas? If you read the title of the post, you know the answer to that question.
I CAN make my own flour tortillas!
I wasn't about to waste precious gas going out to the store. Besides, the my last attempt at making tortillas wasn't a smashing success and I was hoping to try again. So, I fired up the browser and surfed on over to Food Blog Search to look for tortilla recipes. It wasn't long before I found the recipe that I wanted to try: Homesick Texan's quest-ending flour tortilla recipe.
She used all white flour in her recipe, but I decided to go with half white and half whole wheat flour to make the tortillas. Everything else I left pretty much the same.
Homemade Whole Wheat Tortillas
adapted from Homesick Texan's adaptation of The Border Cookbook's recipe
5 oz all purpose flour
5 oz whole wheat flour (I used 100% Stone Ground Whole Wheat from Bob's Red Mill)
1-1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup warm milk
Method
Mix the dry ingredients together.
Slowly add in the wet ingredients.
Stir until the ingredients come together in a loose, sticky ball.
Knead on a floured surface for a couple of minutes. Place the dough ball in a bowl and cover with a towel or plastic wrap for at least 20 minutes.
After the dough has rested, roll it out into a thick log, then cut it in half. Cut each half in half again, and then once more so that you now have 8 roughly equal portions. Roll each portion in to little balls and then set it aside to rest for at least another 10 minutes.
NOTE: If you don't let the dough rest enough, it will pull back on you and won't roll out very thin. The longer you rest the dough, the more pliable it will be and easier to roll out flat.
Now we're rolling
Heat a pan over medium heat.
Take a dough ball and press it out into a small patty about 4 inches across.
On a lightly floured surface, roll the dough out with a rolling pin, giving the dough a quarter turn after each pass. When the tortilla is about 8 inches across, it's ready to be cooked.
Cook the tortilla for about 30 seconds on each side.
When I rolled out the first ball, it didn't come out all nice and circular. So I abdicated to Annie, who is much better at pie making and wielding a rolling pin in general. Here's a video I made, capturing the mistress in action:
So, there you have it. Home made whole wheat tortillas. It was easier than I thought, and a lot more satisfying too!
Next time, I think I'll use flax seed oil instead of regular veggie oil. I wonder what would happen if I use all whole wheat flour instead of half and half. Do you have any thoughts, comments, and suggestions?
Aloha, Nate
Use these tortillas with these dishes: Churrasco Taco, Fish Quesadilla and Shrimp Quesadilla, Mushroom, Egg, and Cheese Burrito, Semi-gourmet Fish Tacos
More food porn
©2006-2010 House of Annie. House of Annie's text and photos are licensed under a Creative Commons 
17 Comments:
Wow, your tortillas turned out beautifully! I'm thinking all whole wheat may be too heavy, but worth the try!
I thought WW would be heavy as well but it's not! So worth the effort IMO.
Wow, homemade tortillas, they look amazing!
Making your own tortillas sounds like fun and they look good!
It's always fun to make things you normally wouldn't. Much healthier, too with the whole wheat.
@Jeanine - I will try them again with 100% whole wheat, after doing a little more research on how to keep it light.
@pietra - I agree - it's definitely worth the effort.
@chow - thanks!
@Kevin - it *was* fun - even the kids got involved :)
@Jude - Looking forward to doing this again.
Oooh, I'll try this!
The tortillas looks good! I'll be waiting for the all whole wheat tortilla post too.
@Chris - please do, and let us know how it turns out for you!
@JS - Thanks! It might be a little while before we get back to tortillas (we have so many recipes to share). If you subscribe by email, you will be sure not to miss it when it does come out.
whoa, you are awesome. I have been looking for an "eat clean" tortilla recipe, and there you have it. THANKS THANKS AND THANKS. I actually have another kind of flour I am going to sub for the WW, but the basics are exactly what I need.
Great recipe. You might want to avoid using flax oil as it goes rancid with heat exposure. I used grapeseed in mine and it was awesome.
@Anonymous - thanks for the tip!
Hi! I made this recipe this weekend and it came out fabulously (see my blog for a write up and some link love to ya).
Thank you for posting this, they came out AWESOME.
Cheers,
Courtney
In India (especially north India), we use complete wheat flour with slight pepper + soya powder + oat bran to make delicious & equally health tortillas called as "Chappati"
Just found this recipe last week. I used freshly milled whole wheat flour and rolled the dough out on a silpat mat coated with a tiny bit of olive oil. Man were they yummy!! Thanks!
If you'll use just wheat flour they will taste like chapatis/roti ( Indian bread). You can go to any Indian restaurant and try them out there. They are delicious and that's what we Indians eat.
Do you know how much 5oz measures in cups?
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