Recipe: Whole Wheat Tortillas (with Olive Oil)
Ingredients
- 2 cups whole wheat flour
- 1/2 cup bread flour
- 1 tsp salt
- 1/4 cup olive oil
- 3/4 cup boiling water
Instructions
- In mixer combine ingredients with dough hook, adding additional water or flour as needed to help dough form into a ball.
- Knead to shape into a smooth ball, then divide into 12 balls, approximately the size of a golf ball. Let rest under a towel at room temperature for at least 1 hour and up to 8 hours.
- Heat a cast iron skillet over high heat. Using tortilla press, press balls of dough to form thin tortilla. If you don’t have a tortilla press, you can roll these out on a well-floured service. Place in the skillet. After you see a bubble form on the top of the tortilla (10-15 seconds), flup the torilla over and cook for about 30 seconds.
- Roll out the next tortilla while the first one is cooking. Repeat until all tortillas have been cooked.
Cooking time (duration): 90 (including 1 hour of resting time)
Culinary tradition: Mexican
Microformatting by hRecipe.
