I have tried, many times, to find some wheat tortillas that are at least “OK”. Time and again I’ve stood in the aisle at the store thinking, “There have to be some that aren’t that bad”, but each time I look and look and realize it can’t be done. If they taste good, then they’re full of crappy preservatives. If they don’t have crappy preservatives, then they taste blah. When I do finally come to this conclusion and then see people walking up to nonchalantly grab a package off the shelf, I just can’t help blurting something out… (“Those have trans fats!”) Yes, I get funny looks, but I’m used to it.
Be sure to see the other new post today with all the FAST FOOD ideas you can make using homemade tortillas, they’re super kid-friendly, too!
With this recipe, I started with Katie’s – she did lots of experimenting and showed which variations worked well and which weren’t so hot. But, since she and I are a lot alike, we can’t just make a recipe, we always have to play with it some first.
LAST-MINUTE variation from the below recipe, for those of you who are like me and often don’t think ahead enough to get my dough soaking the night before: just omit the whey, and use part sprouted whole wheat or spelt flour and the rest unbleached white flour.
- 4 c. organic spelt flour (you could also use organic hard whole wheat)
- 1 1/2 c. warm filtered water
- 1/2 c. whey
Mix well (I use my Bosch), cover, and let set over night, at least 7 hours, but I left mine for 24 hours just because I was busy.
The next day, add:
- 4 c. unbleached white flour (Yes, this makes a half white/half whole wheat batch. Here’s why: I really needed these to fly with the family! While I know these are a “compromise” food, I see these as a HUGE improvement over store-bought! Plus rolling them out the last time when I used more whole grains was a PAIN. I do plan to keep tinkering, though, and maybe get it to 1/4 white and 3/4 whole grain.)
- 4 teaspoons sea salt
- 1 c. soft butter (or ghee, tallow, lard, or refined coconut oil – refined because I didn’t think coconut flavor in these would be good)
Knead or mix very well. At this point if you don’t have time to roll them out, you can cover and let it sit in a greased bowl in the fridge until you do have time. Mine sat for a couple more days before I got to it and the dough was still fine. I just had to grab a ball into my hands to warm it and play with it a bit before it was ready to roll.
Rolling tip: Use a heavy rolling pin and a floured counter top. This makes it MUCH easier to roll them out thin (the one pictured here didn’t work well), and getting them thin enough is key to making them “real” looking and tasting for your picky kids.
Fry on an UNgreased pan on medium-high heat for about 30 seconds on each side until the bubbles start to brown. (I use my favorite electric stainless steel frying pan.)
Let cool on the counter or on a wire rack before storing.
This big batch makes about 20 tortillas. (I like extra to keep in the fridge between pieces of wax or parchment paper, or you can keep them in the freezer, too.) You can easily halve it if you don’t think you’d go through so many.
Next time I might try soaking in all yogurt overnight (and omit the water), then adding a bit of palm or coconut sugar, a little more salt, and I’ll try to roll them out a little more thick to see if I can make them taste like Olga bread. (Has anyone tried this? Does anyone else out there love Olgas? Not that I go much, once a year maybe? Their food isn’t great to say the least, but that bread…yum.) UPDATE: I made some yummy pita bread that tastes like Olga bread and their Snackers! Also at that post I tell you about the tortilla press that I bought and what I thought of it.