Ingredient list is short and sweet. Plain goodness.
It’s that time again. It’s Stir-Friday! For an intro to this series see the first post. Today’s recipe is one I have made only a handful of times, but it’s growing on me. Not to mention that it is waaaaay cheaper to make your own tortillas versus buying them. I can make a batch of 8 taco sized whole wheat tortillas for about $0.75 using the recipe below, and the same pack costs about $3 at the store. I never made tortillas until recently, but they are quite easy. No yeast. No rising. Just stir ’em up and go. So, here it is:
Whole Wheat Tortillas
Who knew it was so easy to make your own tortillas? Certainly not me, but it turns out they are very simple. So here’s the recipe with a lot of pictures to go with.
Whole Wheat Tortillas (makes about 8 medium sized tortillas)
- 2 cups whole wheat flour (about 330 grams if you’re weighing)
- 1 tsp baking powder
- 1 and 1/2 tsp kosher salt (or 1 tsp regular salt)
- 2 Tbsp oil (I use olive, typically)
- 1 cup warm water, divided into two 1/2 cups
Combine flour, baking powder, and salt. Mix well. Add oil and stir until mixture is uniformly clumpy.
Add ½ cup warm water and mix well.
First 1/2 cup of water mixed in
Add second ½ cup in 1 Tbsp increments until dough holds together well and is slightly elastic (you may not need the full ½ cup).
Not wet enough after a couple Tablespoons
Looking much better after a few more
Knead dough 15-20 times, or about 1-2 mins. Shape dough into a ball, cover, and let rest for 20 minutes.
Divide dough into 8 equal pieces, and shape pieces into balls. Take a ball, flatten it in your hands, then roll out on a lightly floured surface, or pastry cloth. Try to roll out as THIN as possible.
Already took one for cooking, whoops
Cook on an ungreased skillet or cast iron over medium-ish heat, about 1 minute per side, until brown/black spots appear.
Serve immediately, or keep in fridge for use within 7 days, or freeze.
Adapted from the recipe on asksasha.com found here.
One thing to note is that the texture of these will be more dense than your average tortilla. They are delicious, but they are not the same as your favorite brand, so don’t expect them to be. My girlfriend’s favorite way to eat them is with peanut butter and honey. Scrumptious.
Finished batch. I like to put them in a clean dish towel as they get done to steam and soften a little while I cook the rest.
Have you ever made tortillas before? Share your tips and tricks!
*Edit 4/2/13: Thanks to B for telling me I left out the amount of oil. It’s in there now.
The Happy Potamus 
You don’t say how much oil :(
Looks yummy!
Haha, whoops. Thanks for letting me know. I’ve got it updated now.
The internet offers lots of recipes for Oven Baked Fajitas to go with your tortillas. I paste one here.
Oven Baked Fajita
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Sounds good. Let us know if you try them out, and I will do the same.
Twice: yummy, easy fajitas.