One of my favorite snacks growing up was a cheese tortilla. I would take a tortilla, lay it on a plate, cut mild cheddar cheese into slices, lay the cheese all over the tortilla, microwave it for 30 or so seconds until the cheese melted, fold each side inward (one flap over the other), squeeze it from the mild to each end until cheese drooped out of both sides (I might mop up the hot grease with a paper towel), and eat it. It was the only way to eat a store bought tortilla. Homemade tortillas were a different story altogether – they were good enough to eat unadorned, which brings me to my present post.
Hubby loves tortillas too, but since we have been trying to make more of our food from scratch at home, we had been buying them less and less, occasionally buying the store made ones since at least they tasted better than the ones shipped from who knows where. What he didn’t know though was that I had been adding the occasional tortilla recipe to my bookmarks on my computer, figuring that someday I would be motivated enough to try one of them. Eventually I casually mentioned it, and here we are now with wheat tortillas fresh from the cast iron (for those of you who don’t have a cast iron, think about getting one – they are quite handy).
I had two preferences when it came to a tortilla recipe: it had to use ingredients I had on hand and it had to use at least a smidgen of whole wheat (side note: as a kid I had to be coerced to eat anything whole wheat…my how times change). In the end I decided to use the recipe from Acquired Taste which is what I have listed below with a minor tweak or two.
stove top: medium cook time: about 30 seconds on each side makes: 16 tortillas
- 4 tsp. canola oil (or olive)
- 3 tsp. baking powder
- 2 tsp. salt
- 1 c. warm milk (somewhere between 30 seconds to 1 minute in the microwave should work)
- 1/2 c. warm water
- 2 c. wheat flour
- 1 c. all-purpose white flour
- In a bowl, mix together the dry ingredients and oil.
- Add the warm milk and mix well.
- The dough should still need more moisture so add a small bit of the warm water at a time, mixing well before adding more. The dough should be sticky but not stiff (I used a little more than 1/4 of the water…not sure if adding more would or would not help it so feel free to try it and report back. I did try to ask the blogger but got no response).
- Turn dough onto a floured surface and knead for about 5 minutes (be sure to flour and/or wet your hands occasionally of course).
- Cover dough with a damp cloth and let rest for about 15 minutes.
- Divide dough into 16 fairly equal pieces (divide the main piece into half, then half the halves, and so on until you get 16).
- Roll each piece of dough into a ball shape.
- Cover with the damp cloth to let rest for another 5 minutes.
- Heat up your cast iron pan if using one or your nonstick pan to medium heat.
- Flatten the balls and (on a lightly floured surface) roll them thin with a rolling pin (or a glass if that is all you have handy). Be sure to roll them very thin because they will puff up a bit (the blog I got this from said to use more whole wheat to prevent this, but I already bumped it by a half a cup from 1 1/2 to 2, so I guess if they are too thick either roll them more, go all wheat, or lower the amount of baking soda).
- Cook each tortilla for 30 seconds on each side (we did not cook them long enough to get the black bubbles – oh well, they still taste great).
- Put on cooling rack or on a plate with the damp cloth over them.
- Try to refrain from eating all of them until at least all 16 are done (we ate 3 of them tonight, tsk).
Note: I noticed that my shapes got less symmetrical as I got tired of rolling. They also got thicker. I may try to use more whole wheat next time or less baking powder to see if this makes a difference (or, as I also mentioned already, more of the water).