Whole Wheat Tortillas (Using Freshly Ground Flour) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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From Breadbeckers, where I order my grains and bread baking supplies. After baking the tortillas, I place in a tortilla keeper, or a covered dish - which serves dual purposes. It keeps the tortillas warm and the warmth also softens them up, making them easier to roll up once filled. Cooking times are estimated, as I have not actually timed myself making these yet and the recipe does not specify. *NOTE* Flour amounts will not be the same if using store bought all-purpose or wheat flour. Ingredients:
2 -3 cups freshly milled wheat flour (usually 3 cups) |
1 cup warm water |
2 tablespoons lecithin powder (optional) |
1/4 teaspoon baking powder |
1 teaspoon salt |
1/4 cup oil |
Directions:
1. Measure liquids into mixing bowl.
2. Add dry ingredients, kneading in the flour until the dough is workable but not too stiff.
3. Let stand 10 minutes.
4. Shape into 8 - 10 balls and let stand 10 more minutes.
5. Roll very thin to form a 10 inch circle or use a tortilla press.
6. Bake on a lightly greased griddle till done (not browned).
7. SWEET TORTILLAS.
8. To the above recipe add 2 Tbs. Sucanat, 2 teaspoons cinnamon, and a dash of nutmeg. Prepare same as above.
9. Serve these with fruit, topped with unsweetened yogurt, and drizzled with a little honey.
10. Roll up for a delicious breakfast burrito or dessert.
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