Tortillas almost take the place of bread in our household. We use them as tacos, burritos, sandwich wraps, or quesadillas. Sometimes we even cut them into triangles, toast them, and use them as dippers for our favorite spreads like hummus.
Using so many tortillas can get expensive when you continually buy them from the store. And homemade tortillas, warm from the pan, are so much tastier than those you buy prepackaged. The process can be time consuming, but it's worth it and easy.
My recipe is for wheat tortillas, because we no longer use white, bleached, or enriched flour. We only use whole wheat. This changes the consistency of the dough for many white flour tortilla recipes, so more liquid is needed to make them less dense. My first batch came out way too thick. It was more like pancakes than tortillas! They still tasted great, but I increased the liquid on my second go around and came up with much lighter tortillas.
- 2 cups wheat flour
- 2 tsp salt
- 1/2 cup olive oil (or melted butter)
- 1 cup water
In a bowl, combine the flour and salt. Make a crater, and pour in your oil or melted butter. Stir with a fork until crumbly. Then add 1/4 cup of water at a time, blending completely, until all the water has been added. The dough should be smooth and elastic.
Pull off golfball-size pieces and roll into a ball. Place on a flat surface (like a large cutting board) and allow to sit for about ten minutes.
Using a griddle or large pan, spray with cooking oil and heat to medium high.
Begin pressing and rolling your tortilla balls. I have a tortilla press, so normally I press them first, then roll them out even thinner with a rolling pin.
Cook each one around 2 minutes on each side, when you notice bubbles forming inside the tortilla. Either eat immediately, warm (so good) or allow to cool and store them in the refrigerator for up to a week in a plastic bag.
Makes about 12 - 15 8-inch tortillas.