I make flour tortillas constantly. Now that I’ve been making them for so long, I can’t even think about buying store bought tortillas. To be honest, they kind of gross me out 🙁 Which is sad considering how convenient they are. But making your tortillas at home really is worth it. Usually I make double this recipe if we’re having them for dinner and leftovers, but some days we just need a few, one for lunch, 2 for kids snacks later, etc. Then I make this recipe. No leftovers to go stale and gross. These are best served fresh but they do last a day or two if they’re in a sealed bag.
Besides the obvious things to have tortillas for, burritos, breakfast burritos, veggie wraps, quesadillas, etc, we like to spread them with peanut butter(or any other nut butter) and then wrap up with a banana in the center. We also spread it with nut butter and then sprinkle it with coconut, or any other nuts or dried fruit before rolling up or folding it over. We especially love spreading peanut butter over one, grating a small apple on top and then sprinkling with cinnamon and a small handful of raisins and rolling it up. There are so many things to do with tortillas, how do you enjoy them?
- 1/2 C whole wheat flour
- 1/2 C all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1-2 tsp oil
- 1/4 C + 2 tbsp warm water
In a small bowl mix all the dry ingredients. Make a small well in the middle and add the water and oil. Using a spoon, or even your hands, gently mix the liquid with the dry ingredients until a small ball of dough forms. Knead it a few minutes adding a little bit of flour as needed. Place a drop of oil in the bowl and turn the dough over in it until the entire surface is coated with a small amount of oil. Leave in the bowl for 20-30 minutes. This will give the gluten time to develop, which will hold it together when rolling them out, and it will give the whole grain flour time to absorb some of the water so the dough wont be quite as sticky.
Remove the dough from the bowl and cut into four. Sprinkle the pieces with a little flour, then roll each into a ball. The dough should still be fairly sticky and wet, don’t add too much flour, just enough to keep it from sticking too badly. Let rest for 5-7 minutes then roll out with a rolling pin, using plenty of flour to prevent sticking. If the rolling becomes difficult, set the piece you’re working on aside and start on another. I usually roll each piece out as large as I can in a couple minutes, then move on to the next one. Then when I’ve rolled all of them out I start at the first one again and continue rolling as that gives the gluten time to relax a little and makes rolling them thinner much easier. Make sure to dust each one generously with flour before setting aside as it may stick to the counter after sitting for a few minutes. Once they’re all rolled out to about 1/8″ thick or about 6-8″ in diameter(depending on how thick you want them – don’t forget they will get slightly thicker when cooked due to the baking powder), heat a large, heavy bottomed pan over medium heat. I like to use a cast iron skillet but any pan will work.
Once the pan is hot(you can test with a drop of two of water – it should dance around and disappear within a couple seconds) add a tortilla to the dry pan. Within a few seconds small bubbles should begin to form if the pan is hot enough. Let it cook just until golden spots begin to form on the underside. After 30-40 seconds, check frequently to make sure the tortilla doesn’t burn. Once done on one side, flip over and cook just until the other side is cooked, or until small golden spots begin to form on that side as well. Remove from the pan and store in between two towels while cooking the rest of the tortillas to keep it soft as it cools. Cook the rest and serve warm, or cool completely before storing in a airtight bag.