Contributed by Cathy Lind
3 cups whole wheat flour1/3 cup oil
1 teaspoon salt
2/3 teaspoon baking powder
1 cup very warm water
Mix together the flour, salt and baking powder in a mixer. Slowly add the oil while the is machine going. If you are doing it by hand, mix in the vegetable oil with your fingers, "pinching" it until it's well blended. Mix until it's dry and crumbly textured.
Slowly add the water, mixing until the dough is well blended and the dough is wet and dry-tacky. It should be moist, be holding together well, and not sticking to the sides of the bowl too much. If it's really sticky, add a teaspoon of flour at a time, mixing between each addition, until it's not sticky.
Knead the dough about 3-5 minutes in the mixer, or 5-8 minutes by hand. Scrap down any "creepers". The dough should form a ball.
Take the dough out and let it rest for 3-5 minutes. Divide the dough into 2 pieces. Divide each of those into 2 pieces. Then divide each of those into 3 pieces. There will be a dozen little pieces. Roll them into little balls, and set them down. Beginning with your first one, smush them in between your palms and flatten it into a circle. Set it down and continue down the line. Divide then rest; roll then rest; smush then rest; and so on helps the dough rest enough to be pliable. It will make rolling out the tortillas much easier.
Heat up a frying pan over medium heat. Don't oil, spray or flour it. The tortillas will not stick if the pan is already hot. Do the rolling out, cooking and flipping all at the same time.
On a lightly floured surface, roll the smushed dough balls out until they're about 7-8" across. Put it in the warmed pan. Be careful the pan is not too hot. Timing here is crucial. In about 30-45 seconds, tiny bubbles will start to form in the tortilla. Flip it over. If there are tiny spots of light brown, the temperature is great. If the spots are more than tiny, or more than light brown, lower the heat. Cook on the other side for 15-20 seconds.
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