WHOLE WHEAT FLOUR TORTILLA
This Recipe Makes ± 1 Dozen (± 12 Pieces)
This Whole Wheat Flour Tortilla recipe is simple & easy. It has a unique taste & is great with any meal.
Originating from the corn tortilla, a bread of maize which originates before the entry of Europeans to America, the whole wheat flour tortilla was an advancement by banished Spanish Jews who did not consider corn/maize meal to be kosher, utilizing wheat brought from Europe, while this locale was the settlement of New Spain.
It is made with an unleavened, water based batter & cooked like corn tortillas.
Tortillas remain a staple sustenance in Mexico & Central America, & have picked up notoriety & piece of the overall industry somewhere else. In the U.S., tortillas have developed from an “ethnic” to a standard sustenance.
Whole wheat flour tortillas are generally prepared with meat, potatoes, cheese & other different ingredients to make dishes, for example, tacos, chicken quesadillas & burritos.
Whole Wheat Flour Tortilla Ingredients:
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- salt as per taste (around 1 teaspoon)
- 2 tablespoons cooking oil – (I prefer olive oil)
- ¾ cup fresh milk
- In a medium sized bowl, add the flour, salt & baking powder.
- Mix well until combined.
- Add in the oil.
- Mix well.
- Gently pour in a little milk at a time, mixing as you go along to form a dough. If the milk is cold, heat the milk for about 15-20 seconds in the microwave. Alternatively, use room temperature milk.
- Mix the dough with your hands on a floured surface, as you will feel the consistency of the dough better. Knead for 2 minutes. Sprinkle flour on dough as kneading to avoid tacky dough.
- The dough should be of an elasticity texture.
- Place the kneaded dough in a bowl/container, cover & allow to rest for 30 minutes.
- Once rested, divide the dough into golf sized balls.
- Allow the dough balls to rest for another 10-15 minutes as this will allow the dough balls to rise a bit more.
- Whilst the balls are resting, line a container with some wax paper.
- Once the dough balls have rested, place one ball at a time on a floured surface.
- Rub some flour on a rolling pin.
- Press the dough ball flat on the floured surface & begin to roll out using the floured rolling pin, creating a circular shape. (If you suck at rolling circular shapes, just use a circular plate or whatever circular cutter you have that is large & press onto the rolled out dough).
- Continue this process for all of the dough balls.
- Heat a skillet or an electric pan.
- Place one tortilla at a time on the hot skillet/electric pan.
- It will begin to form air bubbles – careful, if it pops, steam will escape & could burn you.
- Once the whole tortilla is covered with bubbles, flip it over & toast the other side for about 40 seconds or so.
- Remove tortilla from heat & place in a container.
- Continue the same process for the rest of the rolled or cut out dough.
- Notice the thickness of the tortillas is much thicker than a roti/chapatti.
- Serve immediately or cover with a lid until ready to heat & serve.
- These delicious whole wheat flour tortilla’s can be used to prepare wraps, chicken quesadillas, burritos, enchiladas & more.
- I served mine as a wrap filled with Doritos crumbed chicken & coleslaw.