I have been following an awesome (and super simple) recipe from 100 Days of Real Food for whole wheat tortillas. I used to buy a lot of them at the grocery store, and I thought I was being really healthy by choosing the whole wheat kind, or the ancient grain kind. However, when I finally looked at the ingredients list on those so-called "healthy" tortillas, I was shocked to discover over 25 different ingredients, ten of which are hard to pronounce!
No thank you!
- Pour the water into the flour/oil/salt mixture a little bit at a time. Depending on the level of humidity outside (I live in an area of Southwestern Ontario that gets pretty humid in the summer) you might not need as much water. If you find the dough really sticky, just keep adding a little bit more flour until the dough is easy to work with.
- The recipe calls for avocado oil (which I use as well), but you can also make it with olive oil (I've done that too). And today, I made a batch with a basil infused organic olive oil - very tasty!! So experiment with different oils.
- Having said that, you could experiment with different flours too. I personally love to use PC brand's organic whole wheat flour, which just has one-ingredient (organic whole wheat flour).
- Keep the heat on your skillet medium to low heat. If it gets too hot, after your first few tortillas, you'll start to burn them a little bit.
- Let the tortillas cool completely and then put them in a large ziplock bag and keep in the fridge. This recipe makes 12 tortillas which last me over a week.
They taste really good, especially when they are just off the skillet and still warm. I used mine to make a whole wheat bean burrito, made with my own homemade refried beans. (Check out the recipe I used for those HERE.)
How to make your own homemade tortillas:
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