Homemade tortillas are very cost-effective, healthy and simple to make. Tortillas are great for meals like enchiladas, fajitas, and tacos. They also make a good snack with some peanut butter or hummus. It's a pretty blank base and so the possibilities for use are numerous.
For a comparison:
3/4 c. all purpose flour
1 3/4 c. whole wheat flour
1 tsp. salt
1 c. warm water
1/4 c. + 1 tbsp. coconut oil, melted
1 tsp. baking powder
1. Combine flours, salt, and baking powder in mixer. Add oil and water gradually and mix until smooth. Dough should be soft and no longer sticky.
2. Form into a single ball and allow to rest for up to an hour.
3. Divide into 16 golf ball size portions. (If you wish to store some in the freezer then do so at this point. See additional notes below for thawing and cooking instructions).
4. Allow each dough ball to rest for an additional 20-30 minutes.
5. Meanwhile, heat griddle or pan. Cook for a few seconds on each side until lightly browned. (More tips below).
6. Cover to keep warm before serving.
If your tortillas form large bubbles or are darkening significantly in some spots more than others, then adjust your heat. I cook mine in a cast iron pan which maintains heat well. I start it off on medium and then turn the heat down to med-low. The pan retains the temperature without continuously having the higher level heat added. On the contrary, if it's taking a minute or two to take on some color then your heat is too low. The tortilla will soak up the oil in your pan and the outer surface will cook and crisp before the tortilla is actually finished. Both cases will cause the tortillas to be difficult to roll or fragile.
I like to keep tortilla dough balls in the freezer as part of my regular stock. I've never had much luck retaining pliability when freezing and thawing a finished tortilla. The dough balls however freeze well and allow you to only cook what's needed at the time. After the first rest and last shaping, lay each dough ball onto a baking pan. Place in freezer until completely frozen. Then, store all in a labeled bag in the freezer. When you're ready to cook them, then simply remove the desired amount from the freezer and set out to thaw. This time doubles at the final 20-30 minute resting period. To finish just roll out (may require a bit more flour on the mat) and cook like normal.
|Finished product: tortillas for today's meal and many more for future meals.|
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