Pour 2 1/2 cups of whole wheat flour into a mixer, I use a Bosch.
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Turn mixer on low and pour in 1/2 cup of olive oil.
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While mixer is still on low pour in 1 cup of warm water.
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I have been making tortillas for years but always had to do half white flour and half wheat flour to get the right texture. Then one day I was at friends and she was making all wheat tortillas that she had gotten from 100 Days of Real Food. I went home, looked it up and tried it that night. I was so excited, the recipe worked great and now I can have 100% whole wheat tortillas!
Here is the way I make my tortillas using her recipe:
Here is the way I make my tortillas using her recipe:
At first the mixture will look too wet, like it needs more flour, just keep mixing for 3 minutes. The dough will form and pull away from the mixing bowl. Cover and let sit for 30 minutes before rolling into balls. I usually make my dough in the morning and roll it out in the afternoon, it is okay to let it sit longer than the 30 minutes. If you will not be rolling the dough out until the next day just pop it in the fridge after the 30 minutes. Roll into 12 individual balls.
I have an awesome tortilla maker I was given for Christmas one year (I have acquired most of my kitchen gadgets this way:)) so that is what I will be using, plug it in 10 minutes prior to pressing. I still like to roll out my balls with a rolling pin first, place on the tortilla maker, press down hard and fast, then let it cook on the press. I will flip it and turn it until bubbles start forming and you can see it is baked through - just a minute or two. * If you don't have a tortilla maker you can follow the instructions on how to make them in a skillet on the 100 Days of Real Food blog.
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Place on a plate and cover with a dishtowel until all your tortillas are finished baking or keep them in a tortilla warmer. They are easier to roll up when they are warm so I usually use them right away. These can also be refrigerated or frozen for a longer shelf life.
Shared on: Mostly Homemade Mondays
