Whole Wheat Tortillas
Tortillas are one of those things that I never really want to make but that I’m always glad I did. They’re easy – and get easier after you make them a few times.
But they’re also normal, unlike their store-bought counterparts. I scoured the shelves at my local grocery store for tortillas that weren’t filled with a litany of science-project sounding ingredients to no avail.
Then I realized that the scary ingredients in conventional tortillas are necessary to keep them “fresh” for so long; bread products by nature will get stale within days (or hours, in the case of fat-free breads like baguettes). It takes crazy food engineering to keep bread soft, pliable, and mold-free for months.
Whole Wheat Tortillas
1 1/2 c. unbleached all purpose flour
1 1/2 c. whole wheat flour*
3/4 tsp. kosher salt
5 tablespoons shortening**
*Feel free to adjust the ratio a little if you want more or less whole wheat.
**I use Spectrum brand non-hydrogenated palm oil shortening, but I’ve also used olive oil with success. Reese’s original recipe calls for lard or neutral-tasting oil.
1. Stir together the flour and salt.
2. Work the fat into the flour mixture with a pastry cutter (or whatever you have on hand – a fork will do fine).
3. Add 3/4 c. of water and stir will until you have dough – add more or less water as needed. Knead the dough (think “massage” if you haven’t kneaded dough before) until it’s one smooth consistency that bounces back a little when you poke it.
4. Roll into a log. Cut the log into quarters, and then divide each quarter into three balls for a total of 12 balls. (You can just pinch off pieces from the dough, but I think it’s easier to make a log and then cut it up).
5. Cover and let them rest for about 20 minutes if you’ve got time. (Why? Resting lets the gluten take a break, which makes it easier to roll out. If you skip the resting, they’ll still taste good, but they’ll spring back a bit after rolling).
5. Heat an ungreased skillet over medium until water sizzles on it. Don’t add any oil – we’re going to dry fry these tortillas. If the dough is sticky feeling, flour the counter. Roll each ball out into a circle-ish shape about 6-8 inches around.
6. Toss the tortilla in the skillet and cook until it starts to get blistered and dark in spots (about 30 seconds to 1 minute). Flip, cook, and repeat until done. Cover the cooked tortillas with a paper towel to keep them warm and soft.
Want some yummy tacos that are ready in significantly less than 30 minutes?
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