Whole Wheat Tortillas
These have become a staple in our house the past few weeks. Whether they are filled with Mexican Rice or Cilantro Lime Rice or even peanut butter and sliced bananas these are a hit.
I’ve found that it’s nearly impossible to find tortillas in any supermarkets around here that are Daniel Fast approved, let alone healthy. So, I set out to make my own. I’ve tried in the past, but have never been satisfied with the results. Well, I finally found a winner!
These are a little bit of work, but I it’s worth it. The tortillas turned out soft and pliable. They’re versatile in that you could try different oils and different seasonings. I plan on adding some sort of spice the next time I make these. I’m just not sure what yet.
Make these and you won’t be disappointed!
Whole Wheat Tortillas
recipe from 100 Days of Real Food
Ingredients:
- 2 & 1/2 cups whole wheat flour
- 1/2 cup oil (I used olive oil)
- 1 tsp salt
- 1 cup warm water
Directions:
- If you have a Kitchen-aid or something like it, use that. If not you’ll need to knead the dough by hand. In the bowl of a Kitchen-aid mixer, add the flour, oil and salt. Mix 3-5 minutes until crumbly. Add in the water, and using your dough hook, mix another 3 minutes.
- Take out the dough and divide it into 12 pieces. The original recipe says to make the dough into a long log and then cut it in the middle and then cut it again until you have 12 pieces. So, I do that. Easy.
- Roll each dough piece into a ball and flatten it on a baking sheet. Cover with plastic wrap and let sit 15 minutes to an hour.
- Heat a cast iron skillet, griddle, or large skillet on medium-high heat. (I used our large griddle and cooked two tortillas at a time.)
- On a very lightly floured board, roll each dough piece into an 8 to 10 inch circle. (My tortillas weren’t exactly circles. Still working on that…)
- Grease the pan with a touch of butter and then cook each tortilla (or two if you can fit it!) 30-45 seconds per side, until puffy and slightly brown.
- Put on plate to cool. Enjoy!
– Jill
These make me think about Passover this time of year. It’s like a softer version of matzo and definitely an unleavened bread. We have observed the Feast of Unleavened Bread a couple times in our home. It was a very cultured experience for our family.
I have a flatbread recipe on here too that’s simple but not quite as thin as the tortillas. We’ve been eating it a lot since we started the Daniel Fast almost 40 days ago.
I like the idea of observing the Feast of the Unleavened Bread. I bet it was a great experience!
Now I’m curious about the Daniel fast! I’ll have to go back and find what that’s all about. I’m Catholic so it sounds to me like something you’d do during the Lent season?
Anyway, these don’t look too hard at all. My “go to” herb is always thyme. I’ll be these would be good with thyme or oregano. I might even try a little garlic powder to give them BIG taste.
Some people do it during the Lent season. We just happened to do it at this time. I didn’t realize it was Lent until later. Haha. We also did a 21 day last Fall. It’s just a great time to get closer to God, to put away your own desires, and to even eat healthier.
I’m definitely going to add some herbs or seasonings next time. Maybe some garlic. Yum!