These are the tortillas that changed Dad’s mind about soft-shell tortillas. They are way tastier than store-bought, especially when eaten fresh from the skillet.
: : Whole Wheat Tortillas : :
Adapted from Allrecipes
Ingredients:
- 5 cups (25 oz.) hard red or white wheat flour + extra for rolling
- 1/2 cup palm oil shortening or coconut oil
- 2 teaspoons sea salt
- 1 1/2 cups boiling water
Directions:
1) For mixing by hand: In a large, heat-proof bowl, stir together the whole wheat flour and salt. Rub in the palm or coconut oil by hand until the mixture is the texture of oatmeal.
For mixing by machine: Put whole wheat flour and salt in a food processor and pulse to mix. Add palm or coconut oil and pulse until the mixture is the texture of oatmeal. Pour into a large, heat-proof bowl.
2) Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
3) Make balls the size of golf balls, about 2 ounces each. Cover with a damp cloth. Let stand for at least 1 hour, or up to 8 hours.
4) Heat a large, cast-iron skillet over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Do not overcook or your tortillas will be brittle. Place finished tortillas in a kitchen towel to soften. Roll out the next tortilla while the other is cooking. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
For mixing by machine: Put whole wheat flour and salt in a food processor and pulse to mix. Add palm or coconut oil and pulse until the mixture is the texture of oatmeal. Pour into a large, heat-proof bowl.
2) Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
3) Make balls the size of golf balls, about 2 ounces each. Cover with a damp cloth. Let stand for at least 1 hour, or up to 8 hours.
4) Heat a large, cast-iron skillet over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Do not overcook or your tortillas will be brittle. Place finished tortillas in a kitchen towel to soften. Roll out the next tortilla while the other is cooking. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
Makes about 18 tortillas
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