We eat A LOT of tortillas in our household, but store bought ones are either nutritionally poor and chock full or preservatives or expensive and go bad quickly. Making homemade tortillas is very cheap, much healthier, and easy to do. They're perfect for making mexican cuisine or simply pb+j on the run. I like them because I can still make something resembling a sandwich without getting filled up on thick slices of bread. Plus, unlike bread, they do not require hours of kneading or rising, and can be made quickly on the fly as needed.
This is my tortilla recipe. I add dried nettle leaf and flax seed meal for extra nutrition but feel free to omit the nettle or replace it with another green, like spinach. Flax seed meal can be replaced with regular flour.
- 1/2 Cup Dried Nettle Leaf (or fresh nettle paste)
- 1 1/2 Cup Whole Wheat Flour (I like to use sprouted wheat if possible)
- 1/2 Cup Rice Flour
- 1/2 Cup Flax Seed Meal
- 3/4 Cup All Purpose Flour (and a little extra for rolling out the dough)
- 3/4 Cup Water
- 1/3 Cup Vegetable Oil
- 1 tsp Baking Powder
- 1 tsp Salt
1. Knead all ingredients together in a large mixing bowl until you have a stiff dough. If using fresh nettle, make a paste by putting fresh nettles in a food processor; you may need to add less water. I use part rice flour in this recipe, but you can substitute all purpose flour for it in a pinch.
2. Heat a large skillet or cast iron pan on your stovetop at medium heat. I highly prefer a well seasoned cast iron pan for this recipe. Do not add oil.
3.Flour your counter top and a rolling pin so that the dough does not stick. Take a small, palm sized piece of dough from the bowl and roll it into a ball with your hands. With the rolling pin, roll it into a circle as thin as you possibly can. This is the trick to making really good tortillas and it may take a bit of practice, but the key is to get them absolutely paper thin. You will need to keep everything nicely floured to prevent the dough from sticking to the counter or rolling pin.
4. Gently place one tortilla at a time on the hot skillet. Watch for it to bubble up. Once it bubbles, flip it and the bottom should be just slightly browned.
Do you see the dough bubbling up? You want to flip the tortilla fairly soon after this happens.
5. While that tortilla is cooking, you can be rolling out the next one. I would only attempt to roll out one at a time, because they are so delicate. You can cook all of the dough or put some in the fridge to cook later in the week. If you cook all of the dough, you should get a nice stack of about 12 or so tortillas, depending on how large you make them.
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