Wheat Tortillas

I’ve tried many of my own versions of wheat tortillas, some good, some not so good but I really love this recipe from Diana Kennedy’s book The Art of Mexican Cooking.

Instead of using vegetable shortening I’m using coconut oil.  The verdict is still out on the touted benefits of coconut oil, it’s been found to increase the good (HDL) as well as the bad (LDL) cholesterol but does not seem to affect the overall ratio of the two.

Regardless, it’s a saturated fat and should be used in moderation (no more than 10% a day should come from saturated fat).

And don’t worry about getting the shape perfectly round, that comes with years of practice, or never, like with me but it doesn’t matter, they will look rustic and still taste delicious.

 

Ingredients:

1/2 tsp sea salt

1/2 cup warm water

1 1/3 cup all purpose or bread flour

2/3 cup whole wheat flour

3 Tbsp coconut oil (I keep mine refrigerated and take it out a few hours before use)

 

Directions:

1. Stir the salt into the warm water.

2.  Mix the two flours into a large mixing bowl.

3.  Add coconut oil, one tablespoon at a time, and work into flour.  Mixture should be crumbly.

4.  Gradually at water into mixing bowl and start kneading.  Knead for about 3-4 minutes.

5. Cover with saran wrap and let sit for a minimum of 30 minutes.

6. Heat a cast iron skillet, comal, griddle or non-stick skillet to medium heat.

7.  Divide dough into about 8-10 pieces and roll into small balls.

8.  Take one of the balls and press into a small circle.  Roll out with a rolling pin into approximately a 5 inch circle.

9.  Place tortilla into heated skillet and cook for about 10-15 seconds.  It should be speckled and opaque.

10.  Turn over and cook other side for about another 10 seconds.  If the tortilla smokes or burns turn down heat and flip tortilla over.

Serve immediately.  Left-over tortillas can be reheated in the skillet before serving.