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Flour Tortillas....There's something to be said about homemade tortillas... especially warm. Even better...straight from the skillet~! Homemade goodness.... The tortillas taste incredibly delicious with some melted spicy pepper jack cheese sandwiched in between...or try any other cheese you prefer. If you don't want to use any cheese, use a bean dip instead...even healthier. Since they are relatively easy to make, they can be kneaded and cooked in less than an hour. The one thing I like about making them at home, is that you can season them as you like. You can make the tortillas all whole wheat, partial whole wheat, or even all white flour. For this post I made the partial whole wheat flour tortillas. You can add additional flavor...such as adding some chipotle pepper powder, onion powder, etc. Try making some that are spinach flavored, sundried tomato flavored, basil flavored, etc....I like to make all sorts of things with the tortillas...from the classic quesadilla, to burritos and tacos. The tortillas are most wonderful when filled with eggs for breakfast and topped with some fresh pico de gallo salsa. Regardless of how you use them, I think it is great to be able to make them at home....especially when you don't want to run to the store to buy some. There are all sorts of recipes out there for tortillas...the authentic ones use lard instead of oil. The lard definitely gives the tortillas much better flavor, but I opt for a healthier alternative by using olive oil. You can use vegetable oil or even some melted butter, if you prefer. The amount of oil used in the recipe can be adjusted...you can add a bit more if you like, but I found it to be just right. Also, make sure your water is warm...this will help keep the tortillas to be more tender and less chewy. The water amount can be adjusted a bit as well...I noticed the whole wheat version needed about 1-2 TBS more of water. You don't want your dough to be dry. Maybe one day you will give this recipe a try:). Hope you enjoy.... Tip: If you don't care for using whole wheat...you might like to try my Texas-Style tortillas. Simply the best!
Partial Whole Wheat Flour Tortillas: Inspired by the The Cooking Photographer1 cup whole wheat flour 1 cup all-purpose flour3 Tablespoons oil (I use olive oil...but you can also use melted butter)½ teaspoon salt 2/3 cup + 1-2 TBS warm waterchipotle powder,to taste (optional)onion powder, to taste (optional) ***additions chopped spinach, sundried tomatoes(optional)
White Flour Tortillas2 cup unbleached all-purpose flour3 Tablespoons oil (I use olive oil...but you can also use melted butter)½ teaspoon salt 2/3 cup warm waterchipotle powder,to taste (optional)onion powder, to taste (optional)
Directions:In a food processor add the flour, oil or butter, any optional seasoning and salt. Process for several seconds. Then add the warm water and process until a ball forms. Add additional water, if needed, little by little. [Image] Remove the dough from the food processor and knead it several times. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest on the counter for at least 30 minutes.Knead the dough a couple times and divide into 10 or 12 balls.[Image]Keep them covered as you work with each one..Take one ball of dough and roll it out in a circle... as thin or as thick as you like. I like to keep my countertop slightly oiled.[Image]Place tortilla on a preheated skillet...Heat it up on medium heat and lower it to med/low as you cook the tortillas. Place a flour tortilla in the skillet and cook for 30 seconds to 1 minute or until the top forms blisters or is dry to the touch. You don't want to overcook the tortillas as they will get brittle. Turn over and cook for an additional 30 seconds or so.[Image]Place on a plate and keep covered. You can also freeze the flour tortillas...but not for too long, as they can get brittle[Image]