Fresh Tortillas for Dinner

            Re-posted with permission from                      http://www.ourfoodstorage.com/2009/06/17/fresh-tortillas-for-dinner/  

 I love these tortillas because they’re so easy to roll out! And they taste delicious! Apparently they’re a favorite of many –I had three different people give me copies of this recipe! — Mellyn

Yield: 10 tortillas

  •   3        cups wheat flour (I grind about 2 cups of a hard & soft white wheat mixture) The original post says “you can get creative with your flour choices like whole wheat, spelt, or a mixture of flours. Kamut gives it a corn tortilla texture.”
  •   ¾       teaspoon salt
  •  1 ½     teaspoons baking powder
  •  6         Tablespoons oil or vegetable shortening (she uses olive oil)
  •  2/3      cup water
  1. Mix dry ingredients together.
  2. Mix oil and water together separately. Pour liquid over the dry mixture and fluff with a fork until the dough begins to stick together.
  3. Knead just enough to get the dough to stay together (like once!) Too much kneading will make the dough difficult to roll and too tough to eat.
  4. Cover with plastic wrap sprayed with cooking oil and let rest for at least 10 minutes.
  5. Separate into 10 pieces and roll, using a rolling pin, to desired thickness. (The longer you let the dough rest, the thinner you’ll want to roll it. Remember not to play with it too much or you’ll get chewy tortillas!)
  6. Spray griddle lightly with oil and cook on high (about 400 degrees). When tortilla is golden brown on one side, flip to cook the other side.

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3 thoughts on “Fresh Tortillas for Dinner

    • A little lady in my ward here taught me a great tip or two on tortillas. She says you need to flip twice. Meaning that you heat one side slightly and quickly flip. Then when the side you are currently on looks nice and toasty you flip a second time and then get your original, and now last, side looking nice and done. She says the warming of the first side basically seals the dough so that your inside of the tortilla will cook faster allowing for less time on the griddle and preventing over toasty tortillas. Then she immediately pulls the tortilla off the griddle and places it on a large cloth towel. Next she covers the tortilla completely with the edges of the towel. Each time she has a new tortilla cooked she opens the towel and places the warm tortilla right on top of her stack. Closing up the towel around the tortillas each time. This helps them not to dry out.

      I also use a little trick on every tortilla I make whether store bought or home made. If I am using cooled or refrigerated tortillas I always warm them in the microwave before I roll them around a filling. I place one or two tortillas between 2 paper towels on a plate and heat for 10(one tortilla) or 15(two tortillas) seconds. After they are warmed they easily wrap around just about anything.

      I love to make homemade tortillas, BUT I substitute 1 cup of the whole wheat flour in this recipe for oatmeal flour. This can be purchased in many grocery stores in small packages of specialty flour, OR grind your own! Either way it seems adding the oatmeal flour makes them just a little more pliable, but the above tips will help your 100% whole wheat tortillas as well and you may not feel the oatmeal is necessary. Let me know what you think!

      • Thanks Robin! The ones pictured with my black bean/tomato filling DIDN’T roll well at all (in response to your question, Miriam). I think I left them a little thick before cooking, and I’m glad to learn about the techniques Robin mentioned above! So thank you for asking! If you check out Robin’s Turkey-Black Bean Wraps, you can see how thin her tortillas turned out and how beautifully they rolled! Same recipe…my technique is just lacking!