Breads and Muffins

Handmade Whole Wheat Tortillas


TortillasWe often use store-bought whole wheat tortillas for wraps, tacos and quesadillas and we usually find them perfectly acceptable. Every so often though, I catch a whiff of a weird unappetizing scent rising from them, especially when heated. Last week my daughter and I made a batch of samosas using a recipe I’ve made since high school for the dough, and my updated recipe from The Kitchen Party Cookbook for the filling. So this morning I adapted the dough slightly and rolled it into fourteen fragrant, toasty, whole wheat-y tortillas!

It’s slightly time-consuming, about an hour from start to finish, but a pleasant little Sunday task. I’m not saying we’ve given up on the store-bought ones for good but these are a lovely alternative, especially when made with locally grown and milled flour.

Handmade Whole Wheat Tortillas

2 cups Whole Wheat Flour
1 cup White Flour (or use another cup of whole wheat)
2 teaspoons Salt
1 teaspoon Baking Powder
3 tablespoons Sunflower or other Vegetable Oil
1 cup or more Water

In a large bowl combine the flours, salt and baking powder. Stir to combine and drizzle in the oil and a cup of water. Combine with your hands, kneading in all the dry bits, until you have a smooth dough. If it’s dry, add more water by the tablespoon until it all comes together. dump it out on the counter and knead for a few minutes, then turn the bowl over to cover the dough. Let rest for at least 20 minutes.

Divide the dough into 16 equal pieces (just shy of 2 ounces each if you like to weigh things) and roll each into a ball. Start with the first ball you rolled so that it’s had a few minutes to rest, that way it won’t fight you to as you roll it out.

Flatten the ball with your palm and sprinkle a teeny bit of flour over the top (keep the bottom unfloured, the stickiness will help you roll it out thinly). Roll with a rolling pin to a four inch circle. Repeat with the rest of the balls, stacking them as you go. When you’re done, flip the pile over so that the circle you started with is now on top (again, this helps with the rolling without a fight.)

Heat a 9 or 10-inch cast iron or other heavy pan over medium-low heat.

Sprinkle the top round of dough with another teeny pinch of flour, then roll out very thin until you have a roundish tortilla about 8 or 9 inches in diameter. Flop it in the pan and start rolling another one. After 30 seconds or so the tortilla should look blistered and is ready to flip. If it takes too long, or if it burns too quickly, adjust the heat or down accordingly. Let the tortilla cook for a few seconds on the other side, then wrap it in a clean dish-towel and throw on the next one. Keep going, placing the tortillas in the towel so the steam and heat soften them, until they’re all done.

If you don’t eat them all up right away, you can store them at room temperature for a few days, or stash in the freezer. They’ll defrost within a few minutes on the counter or a few seconds in the microwave!