Wednesday, February 8, 2012
Whole Wheat Tortillas
My parents live in The Woodlands, TX, where they have an incredible grocery store chain called H.E.B. The initials stand for Here Everything's Better, and I have to say that I completely agree. It is a fantastic grocery store. One of our favorite treats we always purchase there are their freshly made whole wheat tortillas. They literally are warm when you purchase them- and they melt in your mouth! This recipe came about as an attempt to find a whole wheat tortilla recipe that could compare with those H.E.B. jewels that I love so much. I was making breakfast burritos for 50 people and thought a homemade tortilla would be yummy. Before I made a huge batch, I wanted to test several recipes to see which one I liked the best. Some recipes had too much oil and some had too little oil. I also found that I preferred the flavor that butter gave to the tortillas vs. oil. However, if you are trying to avoid saturated fat or are a vegan, oil works perfectly fine. This recipe is simple and yields 10-12 tortillas, depending on how big you want them to be. It only takes 30 minutes to make a batch, so they really aren't too time consuming. Trust me...you will not regret making these!!
Whole Wheat Tortillas
2 cups white whole wheat flour (I haven't tried substituting plain whole wheat flour...but I can imagine you'd probably have to add a touch more water)
5 tbsp melted butter or oil, or a combination
1 tsp salt (I use finely ground sea salt)
3/4 cup warm water
In a bowl or stand mixer bowl, combine the melted butter or oil with the flour and salt. Mix until a sandy mixture forms. Pour in the water and mix until a slightly sticky dough forms. If dough is dry, add more water. It should be sticky to the touch and cling a bit to the sides of the bowl. Form a log 10 inches long for 10 larger tortillas or 12 inches long for 12 smaller (taco size) tortillas. Wrap in plastic wrap. Allow to sit on the counter for 15 minutes.
Cut log into 10 or 12 equal pieces. I always divide it in half first, then cut each half into equal size pieces. Heat a cast iron skillet or nonstick skillet over medium heat. Pull off one of the pieces of dough and roll into a thin, flat circle, making sure to use a dusted surface and rolling pin as the dough is sticky. Place dough in the preheated pan and cook about 30 seconds on one side, until it is very light brown and starts to slightly bubble. Flip over and cook a few more seconds on the other- until light brown on the other side (about 30 seconds but possibly less depending on how hot your pan is). I usually place one in the pan, roll out another one, then flip the one that I'm cooking. The timing is perfect and usually makes the process really quick.
Serve tortillas immediately, or store in a plastic zip-top bag in the refrigerator. I've kept them for a week without any problems. Reheat in the microwave or toaster oven, or make a really yummy quesadilla!