Sunday, October 23, 2011

Only Whole Wheat Tortillas

2 1/2 c whole wheat flour
1/4 c olive oil (or lard, or similar shortening, but I like olive oil best)
1 tsp salt
3/4 c + 1 tbsp hot water

Mix together flour and salt then use a fork to cut in the fat.  Make sure you cut it into small pieces, no pieces bigger than a pea and best if it's not even half that.
Add in water and knead by hand on the countertop (in the bowl just doesn't work too well).  If it's a little dry add a tiny bit more water.  And by tiny I mean: run your hand under water, shake it off, and continue to knead.

Cut into six pieces for 8-10 inch tortillas or nine pieces for 6-7 inch tortillas. 

There shouldn't be any need for flouring the counter or rolling pin, just roll flat and cook a couple minutes on each side in a preheated and dry skillet over medium heat.  To avoid overcooking and ending up with dry, cracking, tortillas just cook them until they start looking paler around the edges and spotted throughout the middle.

They'll keep in the fridge for at least two weeks.

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