Monday, October 7, 2013

Traditional Tortillas {whole wheat!}

Hey, friendly friends!

I promised you a rockin' tortilla recipe,
so here it is!


 Not to be confused with my other tortilla recipe,
which is very fluffy and pita-like (and WAY delicious),
this one is a very traditional tortilla,
except that it's made with whole-wheat and coconut oil.
Hip-hip-HOORAY!!
Healthy and majorly delicious.


Here's the recipe:

Whole-Wheat Tortillas
(source) 

2 cups whole wheat flour
3/4 cups water
1/4 cup MELTED coconut oil (or lard, butter, olive oil or tallow)
1 Tbs. apple cider vinegar
1 tsp. salt


Here's the thing, and please pay attention!
The night before (or early in the morning), mix together the flour,
water, and vinegar.
Let that set for a good 6-8 hours!!!
Soaking your whole grain flour completely transforms it!
And makes it soooo much easier to digest, if you're sensitive to such things.

After the soaking, mix in the fat of your choice and salt.

Now listen, you'll likely need to add more flour, probably way more flour.
(I added an extra cup or so.)
You'll just have to figure it out as you go.
The thing is, you don't want your dough super sticky.
It's gotta be at a nice texture that you can handle without it sticking to your fingers.
Don't be shy to use as much flour as you need.
(I used King Arthur All-Purpose flour, and it is magically delicious!)


Heat up a cast-iron skillet pretty hot.
And while you're waiting on that, start pulling some dough off into little
golf-ball size balls.
Roll it out into really thin circles.  REALLY THIN!

Throw the circles on the skillet and cook for a minute or two on each side.



Now listen,
my first batch of this I almost ditched.
It was a sticky, wet mess.
But I didn't want to waste my ingredients, so I stuck to it.
And boy, was I so glad!

It's such a simple recipe, but you've got to make it work for you and your climate!



If you love tortillas,
you will absolutely adore this recipe!

I promise.


Try it!



5 comments:

Christina Bauer said...

I WILL try this!! Thanks. Love the candid instructions :)

Lacy said...

I love homemade tortillas. Your original recipe is a go to in our house now. It is so yummy! I will try this later this week when I make over fajitas. Our new fav!!!!

Amanda said...

Hi. Thanks for the recipe. I have two questions: Do I leave the flour at room temperature while it soaks? Do I have to make these on cast iron? Any tips are appreciated!

Lori said...

Amanda,

Great questions! Definitely soak your flour at room temperature. And a cast-iron skillet isn't necessary, but it works great because it heats so evenly. However, I'm sure a regular non-stick pan would work well too.

Good luck!

Amanda said...

I made these tonight for dinner, and they were wonderful. I was worried because I had imagined a pool of water with flour in it for the "soaking" part. In reality, the flour immediately absorbed all of the water (which I should have guessed from the ratios). I ended up only needing to add 2 T of extra flour after the coconut oil. It made seven 8-inch or so tortillas. I found a cast iron flat griddle hidden in my cabinet, and that worked perfectly to cook them. Thanks again for a great recipe. I had no idea I could make my own tortillas to easily!

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