I love tortillas, and used to buy them all the time at the store. But as I became more health conscience, I realized that there was a ton of ingredients (like hydrogenated oils that were on the “dirty” list for healthy living) in them. Not wanting to give up tortillas, I started trying to find recipes to for making them at home. To my delight, after combining two recipes, I was able to make them super easy and they tasted so much better than the ones at the store. This recipe is a spin off the one I just mentioned. I made it up myself trying to incorporate whole grains into it, instead of just white flour. Hope you enjoy it!
Before you start mixing up the recipe…
Mix:
1/2 cup of each grain…barley, millet, whole wheat, and spelt.
1/4 cup Amarantha (this can be optional if you don’t have it)
Pour all your grains into your WonderMill and let grind into flour (I used the bread setting). Will look like this when done…
Now you’re ready to begin making the tortillas.
Mix in a bowl:
3 cups of mixed whole grains (the ones you just ground)
1 cup unbleached white flour
2 tea. xanthan gum (to help the whole wheat grains bind better)
2 tea. baking powder
2 tea. salt
Then cut in:
1/3 cup shortening (I like to use Spectrum Organic Shortening)
Add:
1 1/4-1 1/2 cups warm water.
Mix and then kneed on a lightly floured surface for a minute or two (until all the flour is incorporated).
Divide into 6-8 balls (depending on how large you like them). Place a piece of wax paper on your counter, flour the top, place ball of dough on that, and then place another piece of wax paper on top of the dough. This keeps your dough from sticking to your counter while not having to add too much flour (so that it wont make it too dry).
Roll out your ball of dough into a flat, round, tortilla.
Spray (with pam) and heat a non stick, flat, cooking pan on medium heat. Peel wax paper
off your dough.
Please in hot pan (your pan needs to be hot enough to cook your tortilla fairly quickly, but not hot enough that it begins to burn before you can get it cooked enough. It should take maybe 20 to 30 seconds on each side).
When tortilla looks like this on the bottom, flip it and let it cook until it looks like this on the top too. Place on wire wrack to cool.
When tortillas are cooled, store them in zip lock bag to prevent from drying out. If I’m not going to eat them the same day I make them , I like to store them in the freezer to keep them fresher longer!
