On a note very unrelated to tortillas, I heard my rooster crow for the very first time this morning. Might I soon be gathering eggs, too?!
Back to the business at hand…Jada and I can easily eat 5 of these tortillas – fresh off the skillet, smeared with a bit of butter.
Whole Wheat Tortillas
Recipe really adapted from The Homesick Texan
2 cups* whole wheat bread flour, preferably ground from Golden 86 or Prairie Gold wheat (or you can use all-purpose flour)
1 1/2 T ground flax seed
1 1/2 t baking powder
1 t salt
3/4 cup milk
2 t oil
Mix the dry ingredients in a bowl. In a pot, heat the milk and oil just til warm. Combine the two and mix until it comes together. Knead it for a minute or two on the counter top to make a nice, smooth ball. Cover with a damp towel and let rest 15 minutes. After resting, divide it into 8 balls and flatten them a little. Let these rest under the damp towel again, another 10 or 15 minutes. This lets the gluten calm down and will make it easier to roll them out.
Roll the dough balls out until they are about 8 inches across.
When they are all rolled out, heat a large cast iron skillet over high heat. Don’t use a non-stick pan here or you’ll ruin it. When the pan is very hot, throw on a tortilla. No need to grease the pan. Fry for about 20 to 30 seconds and then flip over. Fry another 20 seconds or so, or until it is flecked with golden brown spots. Remove from the pan and place between layers of a damp towel. Repeat with the remaining tortillas and keep stacking them on top of each other. The steam being caught between the towel and the tortillas helps to keep them moist and pliable.
Consume immediately or let cool completely (in that towel) and then store in a plastic bag in the fridge. To reheat them, place in a damp towel again and microwave for a bit or put in a hot oven for a few minutes. I’ve never had these things spoil on me but the longer you keep them, the drier they get. If you are stuck with a bunch of dry tortillas, just make a taco casserole or tortilla chips!
*Make sure this is a pretty accurate measurement. If you have too much flour, the dough will be dry and it will result in dry tortillas.
Yield: 8 8-inch tortillas