Chances are you don’t own a grain mill and electric tortilla maker, but I wish you did! One of our favorite breads is homemade tortillas. There’s nothing like them. We usually cook up some peppers and onions with sliced chicken strips and serve it with toppings on freshly made, warm tortillas. Oh yum. And tortillas digest a little better, since they don’t contain commercial yeast.
Whole Grain Tortillas
1 cup water
1/4 cup oil (I use light olive)
2 T. lecithin (optional)
2-3 cups freshly milled whole grain flour (I use a spelt/kamut mixture, but any wheat would be fine)
1 t. salt
1/4 t. baking powder
Measure liquids into mixing bowl. Add dry ingredients until dough is workable, but not too stiff. (A soft, sticky dough is the key to soft tortillas.) Let stand 10 minutes. Shape dough into 2-3inch balls (I just use a spoon to separate the dough into little blobs.) Baste in Olive Oil Dipping Sauce if desired (see below), letting the dough rest while the tortilla maker preheats. Spray the tortilla maker with oil and keep it oily so the dough won’t stick. Place ball of dough slightly off center (close to the handle of the maker), close the lid, and using the large handle, give one firm press until you hear the air start to squeak. Once you hear the squeak (about 2-3 seconds), release the pressure and open the lid. Allow tortilla to cook 30 seconds on each side. Carefully use your fingers to slide it off and flip it, and then remove it to a plate when done. Keep stacked tortillas covered and warm with a towel until you are ready to eat.
Olive Oil Dipping Sauce
1/4 cup extra virgin olive oil
1 clove garlic, crushed
a good pinch of salt
Italian seasoning (to taste)
Combine ingredients in very small saucepan and cook on medium heat until the garlic begins to sizzle. Remove from heat and cool. This oil could be used to replace the oil in the recipe, if desired.
Recipes are from The Bread Beckers Recipe Collection