Home-Made Whole-Wheat Tortillas Made with Olive Oil
December 14, 2020
It happened. I made my own tortillas yesterday and our tween daughter approved. That is saying a lot. It was made with partial whole what flour and olive oil, instead of butter or lard or the worse is all those hidden ingredients that actually come from palm oil and hurt the orangatangs. Some things I’ve made on this less-plastic life journey are not sustainable. I’ve decided today to forgo the apple cider vinegar. The beer vinegar is fine for me to make to clean with, but the third batch went moldy again. That is fine. I made one batch that worked, it just took too much time to monitor the vinegar. But the tortillas. The whole-wheat tortillas! This is definitely a keeper!
Ingredients (to make 16 x 7 inch tortillas)
1 cup of whole wheat flour
3 cups of all purpose white flour
1 1/2 cup of warm water
6 tablespoons of olive oil
1 teaspoon of salt
Step 1: Combine flour, oil, and salt. It should be a sandy texture.
Step 2: Stir in the water until the mixture starts to form a smooth ball. Do this slowly by adding a little bit of water at a time. Should be moist but not sticky. If it’s sticky, add a bit more flour. If its too too dry, add a splash of water.
Step 3: Knead the dough 15 times. Then let the ball of dough rest for 10 minutes.
Step 4: Divide it into 16 equal-sized balls. I did this by cutting it into 8 equal pie wedges, and then cutting each wedge in half.
Step 5: Form each ball into a thin disk.
Step 6: Roll into desired shap with rolling pin, making sure to flour the surface enough,
Step 7: Cook each side on a skillet at medium heat for about 90 seconds on each side.
Anyway, the home-made whole-wheat tortillas with olive oil were really really good. The pictures don’t do it justice. I’m 100% going to do this again. It was really satisfying and delicious.