Thursday, April 16, 2009

Now, we are sticklers at our house for whole wheat stuff...except for tortillas. A whole wheat tortilla recipe so far to me tastes like flat bread... and if I'm wrapping them around lentil and rice burritos a little white flour isn't going to hurt! I do usually substitute one fourth of the flour measurement with chapatti flour (atta flour or durum wheat) you could use chickpea flour if you can find it. Now I really shouldn't be starting with this recipe because it has a few other things that I don't normally use in baking because of health reasons but que sera sera.

2 cups flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp canola oil (I wouldn't sub in olive oil... I tried it, it made olivey tortillas)
3/4 cup warm milk (I mix up some dry milk powder)
*optional - 1 tsp gluten*

Mix the ingredients together, slowly adding the milk as the last ingredient. Stir into a loose sticky ball. Knead this dough for about 2 minutes making any adjustments you might need to. Put into a bowl and cover with a damp cloth for 20 minutes. Divide into 6 or 8 tortillas (depending on the size of tortilla you need). Roll them into balls and let them rest covered on the counter for 10 minutes. Roll each tortilla out one at a time and put them on a hot dry skillet (they should only cook about 30 seconds each - and they ought to bubble up like the picture pretty quickly).

3 comments:

  1. Our family loves this recipe! We use 1/2 ww. and 1/2 unbleached AP flours and original, unflavored rice milk. The kids can't get enough!

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  2. Is the purpose of the gluten to make it more stretchy?

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  3. My little ones just said that was soooo delicious. Thanks for the recipe! I'm looking forward to you hopefully adding your burrito recipes.

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