Whole wheat tortilla recipe

[Anonymous]

Does anyone have a good, tried-and-true recipe for whole wheat tortillas? Thanks.

[Anonymous]

I don't use all whole wheat flour b/c it's too dry, but you can experiment...

Basic Flour Tortilla

4 cups all-purpose flour (or 3 cups and one cup whole wheat)
1 tsp of baking powder
1 to 2 tsp of salt (depending on salt quality and preference)
1/4 cup canola oil
1 1/2 cups warm water (or enough to make proper dough consistency)

Directions: In large mixing bowl combine all ingredients and 1/2 of water. Mix with hands and continue adding until forms ball but not too sticky. Add more water of needed. Knead the dough on floured surface for about 5 minutes (I once read until it feels as soft as your earlobe!) and divide as follows: thirds, thirds, and then half for a total of 18 pieces that should be rolled into balls. Set aside on lightly floured surface and cover with a damp towel to rest about 30-45 minutes.

Heat a pan or griddle to medium-high heat (it may take awhile to get to this point so you might start out at medium heat until you can get the rolling down quickly). Roll out the dough to desired thickness and place on the griddle for about 30 seconds (or until a bit browned or puffy), then flip to other side for 5-10 seconds. If pan gets too flour-y, then wipe it out so it doesn't burn.

Tortillas keep in fridge for nearly two weeks and in freezer for six months.

(If you have any trouble try fixing the water temp and resting time to suit your climate. I also personally use a dumpling rolling pin, which is a very small round stick as I found the traditional rolling ones to difficult to get thin, and I NEVER roll perfect circles so forget about trying.)

Have fun!

[Anonymous]

Thank you, PP, that's terrific. I had thought of just playing around with the proportions in a basic recipe, and maybe adding some flaxseed meal. Thanks again!