Tortilla Recipe
Apr. 14th, 2020 04:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
livingdebI've been wanting to learn to make tortillas, mostly because Jesse's mom's are sooo good, but also because I want them to be whole wheat and not have too much salt. (I don't know Jesse's mom, and I'm no longer in touch with Jesse, but the memory stays. The tortillas at Lupe Tortilla are comparable.)
Today I finally tried making my own, and they actually worked. They are not amazing, but they are softer and nicer than what I get from the store. I started with the recipe from Hilah Cooking because I love that she uses liquid oil instead of lard or something that you have to cut in because I am lazy and they are still a pain in the neck anyway.
(I recommend Hilah's video. She is a gringo, but she is down to earth, silly, informative, and has a Texas accent. Also, she is serious about breakfast tacos because they are her favorite hangover treatment. She also has the same hideous, ahem, warm orange countertops that I have. Warning: there is some swearing.)
Of course I changed a few things. So here's what I actually did (except I only made a half recipe in case it was a mess).
Whole Wheat Flour Tortillas
2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons oil
>3/4 cup milk, room temperature (I microwaved mine too long and then waited for it to cool)
Mix dry ingredients in large metal bowl. Add remaining ingredients. Mix until it comes together. (Remember that whole wheat needs more liquid and add a bit more milk.)
Knead 2 minutes, sprinking flour in the bottom of the bowl if it's too sticky. (You're supposed to knead it on a floured board.) Cover with plate (you're supposed to use a damp towel) to rest for 20 - 30 minutes (I did 25).
Break off pieces to form 10-12 balls of dough, smoothing them out a bit. Let rest 10 minutes.
Roll out each ball, flipping it 90 degrees after each roll until it's nice and thin. (I also accidentally introduced wrinkles a few times. It was okay.)
Cook one at a time on high heat in a dry pan (you're supposed to use cast iron, but I just used a copper-bottomed stainless steel skillet) until it bubbles on top. Mine never made big bubbles (maybe the heat should have been higher?), so I flipped them when they un-stuck from the pan. Remove when slightly browned and stack on a plate.
I thought it would be a good idea to roll out each tortilla while I was cooking the previous one, but I'm not that fast. (Yet?)
Today I finally tried making my own, and they actually worked. They are not amazing, but they are softer and nicer than what I get from the store. I started with the recipe from Hilah Cooking because I love that she uses liquid oil instead of lard or something that you have to cut in because I am lazy and they are still a pain in the neck anyway.
(I recommend Hilah's video. She is a gringo, but she is down to earth, silly, informative, and has a Texas accent. Also, she is serious about breakfast tacos because they are her favorite hangover treatment. She also has the same hideous, ahem, warm orange countertops that I have. Warning: there is some swearing.)
Of course I changed a few things. So here's what I actually did (except I only made a half recipe in case it was a mess).
Whole Wheat Flour Tortillas
2 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons oil
>3/4 cup milk, room temperature (I microwaved mine too long and then waited for it to cool)
Mix dry ingredients in large metal bowl. Add remaining ingredients. Mix until it comes together. (Remember that whole wheat needs more liquid and add a bit more milk.)
Knead 2 minutes, sprinking flour in the bottom of the bowl if it's too sticky. (You're supposed to knead it on a floured board.) Cover with plate (you're supposed to use a damp towel) to rest for 20 - 30 minutes (I did 25).
Break off pieces to form 10-12 balls of dough, smoothing them out a bit. Let rest 10 minutes.
Roll out each ball, flipping it 90 degrees after each roll until it's nice and thin. (I also accidentally introduced wrinkles a few times. It was okay.)
Cook one at a time on high heat in a dry pan (you're supposed to use cast iron, but I just used a copper-bottomed stainless steel skillet) until it bubbles on top. Mine never made big bubbles (maybe the heat should have been higher?), so I flipped them when they un-stuck from the pan. Remove when slightly browned and stack on a plate.
I thought it would be a good idea to roll out each tortilla while I was cooking the previous one, but I'm not that fast. (Yet?)