A Soft, Whole Wheat Tortilla Recipe
Learn to make pliable, whole wheat tortillas from scratch!
Servings: 4 people
Ingredients
- 2 1/2 C freshly milled, whole wheat flour
- 1 teaspoon salt
- 1 C milk (or water for a DF option)
- 2 Tablespoons apple cider vinegar
- 1/3 C melted butter (or lard for DF option)
Instructions
- Mill fresh flour for making whole wheat tortillas
- Measure butter into a small saucepan and heat on the stove top until just melted
- Measure flour and salt into a bowl and whisk together
- Add milk (or water for DF option) and apple cider vinegar to flour and stir in
- Take melted butter and knead into the dough
- If desired, cover with lid and set at the back of your kitchen counter to ferment for up to 24 hours
- Heat a cast iron skillet under medium-low heat
- Heavily flour your working surface
- Take a lump of dough large enough to fill your palm and flatten on floured surface
- Flip the disc of dough and flatten again
- Using a rolling pin, thinly roll out dough, flipping and flouring the surface several times in the process
- Flip tortilla over your hand and transfer to the skillet
- Cook for 20-30 seconds on one side, or until it looks dry
- Flip and cook for even less time, until dry
- Transfer to a plate and cover with a folded tea towel
- Continue rolling, cooking and stacking whole wheat tortillas under the cloth until finished
- Serve immediately while still hot, or allow to cool to warm before bagging or freezing.
