Tuesday, 15 April 2008

• Wheat flour tortillas

  I made these all the time as a teenager, only I've added some wheat flour (it has nutrients, Nacho) to the recipe.

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  • 2/3 cup whole wheat flour 
  • 1 cup white flour 
  • 3 Tbl olive oil (healthiest), shortening, or lard (tastiest) 
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • all-purpose flour for rolling

  Cut shortening into flour with 2 butter knifes or a whisk or I use the wire whisk fixture on my kitchen aid.  Add salt, mix in.  Add water and knead together until you get a thick dough, you may need another Tbl or so.  Form into 8 golf-ball-sized balls.  Let sit at room temperature for 1-8 hours.  Roll out to desired thickness, heat a frying pan, and cook dry over medium to medium-high heat.  When bubbles form, flip and heat the opposite side.  This should take between 30-60 seconds per side.  Wrap tortillas seperately between paper towels or brown paper to keep moist and soft.  If not serving right away, store in refridgerator in plastic wrap.

  Approx 135 calories per tortilla. 

  Yield: 8 tortillas

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