Monday, February 1, 2010
Whole Wheat Tortillas
About a month ago, I tried making my own flour tortillas for the first time and was very happy with the results. After I find a white bread recipe that I like my next move is usually to start substituting whole wheat flour to make the recipe more healthy. I only swapped out 3/4 cup of the all-purpose flour but I'll probably try substituting more in future as well as adding a small amount of flax seeds for omega-3s.
Whole Wheat Tortillas
adapted from Rick Bayless' Authentic Mexican: Regional Cooking from the Heart of Mexico
makes 12 tortillas
2 c. all-purpose flour, plus a little extra for rolling the tortillas
3/4 c. whole wheat flour
5 T. lard or vegetable shortening, or a mixture of the two
3/4 t. salt
about 3/4 c. very warm tap water
1. Make the dough. Combine the two flours in a large mixing bowl, whisk to combine. Add the fat to the flour mixture and work the fat in with your fingers until completely incorporated. Dissolve the salt in the water, pour about 2/3 cup of it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass. If all the dry ingredients haven't been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be medium-stiff consistency -- definitely not firm, but not quite as soft as most bread dough either.
2. Rest the dough. Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes (to make the dough less springy, easier to roll).
3. Roll and griddle-bake the tortillas. Heat an ungreased griddle or heavy skillet over medium to medium-high heat.
On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle: Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don't overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.