My verdict? I have already made them another time and plan to make them every few weeks. They are actually very fun to make, and cheaper then going to the gym… is it bad that making 30 tortillas made my arms ache quite a bit? Lastly, the taste is FAR superior to anything in the store. So, time consuming or not. They are a winner.
Homemade Whole Wheat Tortillas
- 2 cups whole wheat flour
- 1 t baking powder
- 1/2 t salt
- 2 T butter or lard
- 1/2 c very warm water
Divide the dough into 10-12 size portions. If you have a scale that is about 0.75 oz. The ball I have in my hand is actually a bit too bit. I did 1 oz the first time around and they were a little hard to work with they were so large.
- Go slowly and use pressure. That way the dough will stay on the work surface and not roll up onto your rolling pin. If you are having a lot of trouble with it shifting go slower and heavier.
- Use a good rolling pin. I have the OXO Good Grips Rolling Pin and love it! I actually got rid of my marble one in favor of this one.
- Get high. If your work surface is too high for you start saving up for a kitchen remodeling. Or stand on a low stool. You need to put your weight into it.
- This dough rolls easier when slightly warm. I actually warmed mine in the oven for just a few minutes.
Stack the raw tortillas with a thinly layer of flour coating them.
Cook the tortillas on a hot skillet for about 30 seconds on each side. They should start to puff up and get brown in spots on the bottom. Do not overcook. That is another secret to flexible homemade tortillas. If you want a crispy tortilla that is fun to eat, but not good for wrapping you can leave it in for a longer and let it crisp up.