OK...so here's the recipe for flour tortillas. This one has ingredients that are in most kitchen cupboards. You can make them with whole wheat, or white flour and probably some other flours s/a oat, spelt, etc. Just adjust the liquid, so that the dough is the right consistency. These are divine hot off the grill, but you can store them in a plastic bag in the fridge and they should keep for a few days. This recipe is for 4, large, flour tortillas.
Whole Wheat Flour Tortillas
1 1/2 Cup Whole Wheat Flour
3 Tbsp Extra Virgin Olive Oil
1/3 cup water
1/4 Teaspoon Salt
Preheat a large, cast iron skillet , or griddle to medium-high to cook the tortillas on.
Mix all ingredients together in a large bowl and knead for a minute, or two, with your hands until dough is smooth and elastic. (Add small amounts of water, slowly, if the dough feels too dry.)
Divide the dough into 4 equal parts and roll each part into a ball with your hands.
On a floured surface, roll out a ball, with a floured, rolling pin, into a flat, round tortilla, about 6-8 inches in diameter.
Toss the uncooked tortilla on the pan, or griddle and cook for about 30 seconds, or until you start to see the bubbles in the dough puff up.
Flip and cook for about another 30 seconds. You should see some light brown, toasted spots on the tortilla. If the spots are black, then turn down the heat a little.
When done on both sides, remove from heat, put on a plate and cover with a clean cloth. (Tortilla will soften after a few minutes under the cloth.)
Repeat this process with the other 3 balls. You may have to wipe out the pan from time to time, because the residual flour left in the pan will burn and get on to your tortillas while cooking.
* Some people add a little bit of baking powder (1t to 1T) to the flour before mixing up the dough. I don't do that, but it would be a great way to make a "flatbread" without yeast, if you are trying for that instead of a tortilla.
~ C
Last edited by tropit; 02-09-2018 at 07:26 AM.