Whole Wheat Tortillas
Whole Wheat tortillas are a snap to make at home. While I really enjoy corn tortillas in order to make them you really should have a good tortilla press – such as the homestead tortilla press you can build for yourself. Whole wheat tortillas don’t require a press – only a rolling pin.
Homemade Whole Wheat Tortillas
There are two “tricks” to making whole wheat tortillas;
- Once you’ve kneaded the dough let the dough sit covered for at least a half hour
- Don’t use a seasoned or greased cast iron skillet – it will smoke. I keep one cast iron skillet that is used just for the production of tortillas – corn and whole wheat.
It really is that simple to make great tortillas – and fresh tortillas are great in addition to being cheap to produce in your own home.
Ingredients
- 4 1/2 cups fresh whole wheat flour
- 1 tsp salt
- 3 tbsp lard
- 1/2 cup water extra water if necessary
Servings: tortillas
Instructions
- Cut lard into the flour and salt mixture until blended and the fat is down to pea sized bits
- Mix water in until dough clings together
- Kneed until you get an elastic mass, then cover and let sit for 30 minutes to one hour
- Pinch off balls of dough the desired size and use a rolling pin to roll out until you form very thin rounds
- Cook on an ungreased / unseasoned pan heated medium hot. As the tortilla bubbles up push them down with your fingertips. When the tortilla surface has dried (indicating the bottom is done) flip the tortilla over and complete cooking.
- Place the tortillas in a covered tortilla keeper as you finish cooking them.
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