Tuesday, July 05, 2005

Why didn't I try this before? - Whole Wheat Flour Tortillas

Tortillas are one of those products that for some reason always seemed a little shrouded in mystery to me. Not so much the usage of - I love getting them whenever possible, although the disadvantage is I pretty much dislike everything else about Mexican food. It's the making of that always intimidated me. Goodness knows why - I make bread, which would appear to be harder. There's just something about tortillas...Anyway, after many times where I put it on my list and took it off, I finally decided to just buckle down and make them. And I ask - why did I wait?

These were so easy to put together. The pride factor on this recipe is high, just because of that slight amount of mystique. They are slightly floury, so next time I make them it will be with a little less flour, I believe. And oh yes - you better believe there will be a next time. Whether it will be with this recipe, I'm not sure - I do have another one from Mark Bittman that I may check out.

* Exported from MasterCook *

Whole-Wheat Flour Tortillas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole wheat flour
1 cup unbleached flour
1/2 teaspoon salt
3 tablespoons canola oil
1/2 cup warm water -- to 3/4 cup

Combine whole-wheat flour, unbleached flour, and salt in a large bowl. Sprinkle in oil and blend thoroughly with a fork. Gradually add 1/2 cup water, stirring to moisten evenly. If the dough is too dry to gather into a ball, add more water. Turn out onto a floured surface; knead briefly. The dough should be soft and easy to knead.

Divide the dough into 8 even pieces. Flatten each one between lightly floured palms into a 3-inch disk. Cover with plastic wrap and let rest for 30 minutes.

On a lightly floured surface, using a rolling pin, roll out each tortilla into a 7- to 8-inch rough circle. Keep tortillas covered with a damp towel as you work. (You can stack them with parchment or wax paper between each layer.)

Heat an 8-inch or larger skillet, preferably cast-iron, over medium-high heat until hot. Cook each tortilla until it is speckled with brown spots and puffed, about 45 seconds on each side.

"Eating Well, Spring 2003"
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Per Serving (excluding unknown items): 146 Calories; 5g Fat (32.3% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Fat.

Nutr. Assoc. : 0 0 0 0 0

1 comment:

linda said...

You have inspired me to give it a try! I always buy tortillas, but you make it sound relatively simple to make them.