Sunday, 15 July 2012

Whole Wheat Tortillas

Costco stopped carrying the 10 inch whole wheat flour tortillas we like and I find most store-bought flour tortillas heavy and very filling. I adapted this recipe from a couple I saw online and substituted 1/4 cup of the whole wheat flour with wheat gluten. It makes the dough so much easier to handle. This made 12- 6 inch tortillas that were very delicious and easy to fold and roll.

1-3/4 cups whole wheat flour
1/4 cup wheat gluten
1 teaspoon salt
1 teaspoon baking powder

Mix dry ingredients together and add

2/3 cup water
4 tablespoons oil

Stir together, roll into a ball and knead for a couple of minutes until dough is well mixed and smooth. Cut into 12 equal pieces and roll each section into a ball. Cover the bowl with a damp tea towel while you work so the dough does not dry out. I used my tortilla press to flatten the dough and then rolled each circle as thin as possible with a rolling pin on a floured board. This is where the wheat gluten helps keep the dough from breaking apart.

Heat a frying pan (no oil) and cook one tortilla at a time. Turn the tortilla when the surface starts to bubble. Each tortilla should cook in about minute once the pan is hot enough. Keep tortillas covered  in a bowl with a tea cloth or lid to keep them soft.

Variation: (double amount)

Pour 1-1/3 c boiling water over 1/2 cup wholegrain cornmeal (like Uncle Bob's). Let it sit for 5-10 minutes. Add 8 tbsp oil and mix well.


3 cups whole wheat flour
1/2 cup wheat gluten
2 tsp baking powder
2 tsp salt

Add to cornmeal mixture and mix together. Knead dough for a couple of minutes until smooth and elastic. Divide into 16-20 balls and roll into thin circles with rolling pin. This dough is very easy to work with and cooks quickly because it is warm. Cook as described above in an ungreased frying pan.

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