When my brother suggested making homemade wheat tortillas, I was skeptical. I am now a HUGE fan and I don't think I'll buy them again. I can do without the "monocalcium phosphate and/or sodium acid pyrophosphate". Plus, they're vegan!
Ingredients
- 1 cup unbleached white (or all-purpose) flour
- 4 cups whole wheat flour
- 1/2 cup coconut oil
- 2 teaspoons salt
- 1 1/2 cups boiling water
- flour for rolling, if needed.
Directions
- *In a large bowl, stir together 1 cup white flour, the whole wheat flour, and salt. Rub in the coconut oil by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
- Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours. (Since we used Coconut Oil instead of lard, it helps to wet your hands a little when rolling the balls, they stick together better that way)
- Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. (medium high heat) ** Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
** If you don't have a cast iron pan, lightly oiling the pan with olive oil on a paper towel will help the texture. They'll be more pliable.
These would be great for the quinoa salad I posted, as that makes great taco filler.
These also make great chips if you cut them up and stick them under the broiler for a bit.
