% Whole Wheat Tortillas
approx. 20 10” or 25 8” tortillas)
read notes at the end of the recipe
you have never made tortillas before, try making ½
of this recipe at first to get the feel of the dough and of
Pro electric tortilla press and
turn it on to heat up on the "high" setting.
wheat flour (divided
into 4 cups and 2 cups)
teaspoons lecithin (optional
- see note below)
cup oil (olive,vegetable,canola.coconut...)
a large bowl, combine 4 cups of flour, salt, baking powder, and
lecithin and mix well. Make a depressed center in the flour mixture,
pour in oil and water and mix. Mix in 1½
cups of the remaining flour, and then only enough additional flour to
form a very slightly sticky dough.
floured fingers, shape the dough into golf-ball sized balls, or
smaller for an 8-inch press. If you have a helper, they can begin
pressing right away. Otherwise, make all your balls and place them on
a flat surface and cover them with plastic wrap to keep them from
drying out as you press. Dough
balls should sag a little as
they are waiting to be pressed.
a ball slightly off-center in the press (a little closer to the
hinged side). Close the press and push down hard on the
will likely hear a squealing sound as steam escapes around the
edges). Immediately lift the pressing handle and raise the lid
to release steam pressure. You'll see that your ball has spread
very thin and filled the full circle of your press. Gently
close the lid and allow the tortilla to cook for 10 seconds, then
turn it over with a non-metal spatula, close the lid, and cook for 10
more seconds on side two. Move
tortilla onto a cooling rack and press the next.
the edges of your tortilla shatter slightly, press and release more
quickly next time.
suggest making a half batch of tortillas your first time so that you
get the feel of a "slightly sticky dough" that you can
shape with floured hands and press easily. If your tortillas
don't press thin (1/8" thick or thinner), your dough is too dry.
Add less flour next time.
like our tortillas soft and pliable. You can cook them as long as you
like to achieve the consistency you like - even as crispy as a
tostada, if desired.
cool the tortillas on wire cooling racks as we press, beginning to
stack them as they are no longer warm. We place stacks on a small
dinner plate and slip the plate with 12-20 tortillas into a gallon
zip-lock bag. These can be stored in the fridge or frozen for later
you are preparing tortillas to eat warm right away, keep them in a
tortilla warmer or wrap them in a thick clean kitchen towel.
2 tablespoons sugar and 1/2 teaspoon cinnamon to flour. Serve with
fruit and powdered sugar, top with honey and serve warm, or serve
with ice cream and your favorite topping. Crisp fry your sweet
tortilla for a special touch.
Wheat Flour - We
grind fresh flour in an electric grain mill using any combination of
hard red (Bronze Chief) and hard white (Prairie Gold) wheats. You can
use store-bought whole wheat flour or any combination of whole wheat
and all purpose flour that you have on hand - just watch your final
step of adding water so that you don't get dough that is too stiff or
Salt - We
use unrefined sea salt since this is a desirable food additive that
is healthy to consume, unlike modern refined table salt. You can use
whatever salt you have - refined, iodized, kosher, etc.
Powder - We
use baking powder that is aluminum-free, since aluminum has been
implicated in development of Alzheimer’s.
Lecithin - This
is a soy product that can be granulated or powder-like in
consistency. It is a dough softener. We also use it in bread recipes.
It is available from health food/whole foods stores or natural food
co-ops. You can make tortillas without it, but we like how soft and
flexible it makes our tortillas.
Oil - We
learned to make tortillas with olive oil. You may prefer a lighter
oil flavor. Coconut oil and red palm oil do not denature when cooked,
so they are very healthy choices, if your budget allows.