Friday, October 28, 2011

Homemade Tortillas

I just Googled 'tortilla' and checked the ingredient list of a name brand company that produces tortillas. Here's the ingredient list:

Whole wheat flour, water, vegetable shortening (interesterified soybean oil, hydrogenated soybean oil and/or palm oil), contains 2% or less of: leavening (sodium bicarbonate, sodium aluminum sulfate, corn starch, monocalcium phosphate and/or sodium acid pyrophosphate, calcium sulfate), sugar, salt, preservatives (calcium propionate, sorbic acid and/or citric acid), cellulose gum, distilled monoglycerides, enzymes, wheat starch, calcium carbonate, antioxidants (tocopherols, ascorbic acid), dough conditioners (fumaric acid, sodium metabisulfite and/or mono- and diglycerides).

Here's the list of ingredients in my tortillas:
Whole wheat flour, oil, water.

I win! This tortilla recipe is actually super easy and although it does take a bit of time while they cook, it's not difficult. And if you're like me, you'll be doing about 10 different things while they cook anyway.

Whole Wheat Tortillas

2 ½ cups whole wheat flour (I used white whole wheat)
½ oil
1 cup warm water
  1. Grab a big mixing bowl and measure in the flour.
  2. Pour in the oil and water.  
  3. Mix! I usually start off mixing with a fork and then when it gets crumbly I knead it a few times until the dough forms a ball.
  4. Break dough off and shape into about 16 small balls. An easy way to do this is to cut the dough in half and then each in half again and form 4 balls out of each section. 
  5. At this stage you can get your griddle and tortilla press ready. I use a Cuisinart multi-purpose griddle/grill and panini press, but you could use anything you'd make pancakes on. Heat to high.
  6. I also have an inexpensive tortilla press that I ordered from Williams-Sonoma. 
  7. When your griddle is hot, place a ball of dough on your tortilla press and press it down, release and flip the dough over. Press it for a second time and then toss on the griddle. 
  8. When the tortilla is ready to flip you'll see that the dough looks like it has dried through- maybe two minutes. Flip once using a spatula.
  9. Give it one more minute and it's done! (if you continue to flip, the tortillas will get tough)
  10. Repeat with remaining dough. 

I can fit four on my griddle at a time, which speeds up the process. While they're cooking I usually make the rest of dinner, watch Food Network etc. You can store these guys in the fridge for a week, or in the freezer for long term. If you make a double batch and freeze half you'd probably be set for a month!

Disclaimer: They do not taste like you found them on the shelf at the grocery store.
They taste like REAL food. And they taste GOOD. And you don't have to be concerned about ingesting sodium acid pyrophosphate. Which I also Googled and discovered is used as a dispersant in oil well drilling. Awesome!

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