Whole Wheat Tortillas



Tortillas, unleavened flatbread, are mainly made with flour (or corn). However, it's hard to find store-brands that are 100% whole wheat and low in sodium. In fact, most of the ingredients included in many store-brand Tortillas are additives and preservatives such as cellulose gum, a thickening agent; propionic acid, a preservative and flavoring agent... and the list goes on and on.

They're actually not difficult to make... and you'll find that homemade Tortillas are not only healthier, but better tasting than store-brands. Lisa Leake has a great Tortillas recipe (with only 5 ingredients!) in her book, 100 Days of  Real Food. The recipe makes plenty so you can use them for tacos, quesadillas, burritos and Mexican (or any) pizza.  Although they'll only last several days in the refrigerator, they'll keep several months in the freezer. Enjoy!??




Makes 14

Ingredients
  • 3 cups whole-wheat flour (or white whole wheat flour), plus extra for rolling out dough
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 5 Tbsp. solid coconut oil, plus extra for cooking
  • 1 cup warm water
Recipe
  1. In a large bowl, add flour, baking powder and salt; mix until combined.
  2. Cut in the coconut oil with a pastry cutter or fork. Add warm water and continue using pastry cutter or fork until mostly combined; then use fingertips to thoroughly combine. If dough is too dry, add warm water, 1 teaspoon at a time; and if it is too sticky, add flour, 1 teaspoon at a time.
  3. Transfer dough to a large cutting board and roll into a large log. Cut log into 14 equal pieces. Top dough pieces with plastic wrap to prevent them from drying out.
  4. Roll one piece of dough into a ball and then place it on a lightly-floured work surface. Using a rolling pin, roll ball into a circular tortilla about 8' in diameter. If you want them shaped uniformly, place an 8" bowl over dough and cut off outside edges. So you don't waste the excess dough and to ensure it's used with the next Tortilla, place the unused dough at the center of the next piece of dough. (Re-rolling the dough over and over will result in dough being too dry.) Place Tortilla back under plastic wrap. Continue with other dough pieces until all have been shaped into Tortillas.
  5. Place a seasoned cast-iron skillet over medium-high heat for several minutes. Add about 1/2 teaspoon of coconut oil to skillet and lay Tortilla on top. Cook about 1 minute, or until bottom starts to brown and bubbles form; flip and cook an additional 1 minutes, or until browned. 
  6. Serve warm or store in refrigerator for 3-4 days or place in freezer bag or container and freeze for several months.

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