Homemade Whole Wheat Tortilla Recipe

Ingrédients

• 1 3/4 cup all-purpose flour (210g)
• 1 1/2 cup whole wheat flour (195g)
• 1 1/2 tsp baking powder (6g)
• 1 1/2 tsp sea salt (9g)
• 2 tbsp oil (30ml)
• 1 cup water (235ml, Luke-warm)

Préparation

1. 1

   1. In a large bowl, combine the flours, baking powder, and salt. Stir to evenly distribute everything.

2. 2

   2. Pour in the oil. Stir until the oil is in small clumps throughout the mixture.

3. 3

   3. Pour in the warm (~100° F/37 C) water into the flour mixture. Stir until a shaggy mass forms. If there is still a significant amount of dry flour in the bowl not incorporating, add more water 1 tbsp/15ml at a time.

4. 4

   4. Once everything holds together, turn out on to a clean work surface and knead 5-7 times until smooth and soft.

5. 5

   5. Cover with plastic wrap and let rest for 20-30 minutes for the gluten to relax.

6. 6

   6. Cut the dough into 12 even pieces. Roll each piece into a ball between your hands.

7. 7

   7. On a very lightly floured surface, roll the ball out as thin as you can, aiming for about 8”/20cm. They will shrink back a bit when they rest after. Repeat with the remaining dough. Use as little flour as you can and cover the dough when you are not working with it so it doesn’t dry out.

8. 8

   8. Once all the tortillas are ready, heat a cast iron skillet on just below medium heat. Wait for the pan to get nice and hot (at least 2 minutes) before proceeding.

9. 9

   9. Cook the tortillas one at a time (unless you have a large skillet that can accommodate two without touching). Cook the first side for 30-40 seconds until puffy. If it takes too long for bubbles to form the tortilla is drying out as it cooks and will not be flexible when cool.Flip and cook the other side for 25-35 seconds until golden brown spots form where the bubbles are. Remove from the pan and cover with a kitchen towel (or leave them in a tortilla warmer). Any bubbles that have formed will collapse as the tortillas cool again.