Saturday, February 7, 2009

Whole Wheat Butter Tortillas

  • 2 C whole white wheat flour (Either grind your own from hard white wheat berries or I currently use King Arthur brand white wheat flour.  See my post about this for more information.)
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 3 Tbsp butter, softened
  • 2/3 C warm water

  1. Mix flour, salt and baking powder in a bowl. Rub in the butter until all the pieces are smaller than a pea. Stir in the water and knead lightly until a soft dough forms.
  2. Cover with saran wrap and let it rest for 15 minutes.
  3. Divide into 12 pieces and roll into balls. If the dough is sticky, lightly dust your hands with flour only until it becomes manageable.
  4. Using a rolling pin, on a floured surface roll each ball out into about 6-inch rounds. I am able to stack them, slightly staggered into a couple piles.
  5. Heat a heavy frying pan or skillet to medium-high. Add one tortilla at a time and cook for 1-2 minutes, turning over as soon as the surface starts to bubble. The tortilla should stay flexible, but brown in some places. Remove from pan and wrap in a warm tea towel to keep warm while you cook the rest of the tortillas.
  6. Store by wrapping with saran wrap, then place in a ziploc bag and put in the refrigerator. 

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