Monday, 31 August 2015

Whole wheat tortilla


  • 2½ cups whole-wheat flour
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 cup warm water
  1. In a bowl mix the flour, oil and salt until crumbly, about 3 to 5 minutes. 
  2. Gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape, then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have about 12 pieces.
  4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover and let rest at room temperature for at least 15 minutes or up to one hour.
  5. Heat a frypan/grill over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  6. On a very lightly floured board or counter top, use a rolling pin to turn each ball into a flat circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  7. Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

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