We cook from scratch for the most part; sometimes taking the easy road if we are in a rush or haven’t got enough fresh items around. Each week, we have soft taco night. The day may change, the recipe altered, new sauces blended up, but our staple to go along with are these tortillas. Even with the tortillas, we have switched up the flour blend, but the measurements stay true to scale. There is joy in creating meal time together and dishing out different recipes to each family member. Our girls always want to take their turn rolling out the tortillas or adding them to the cast iron pan to flip and brown them. But, in all honesty, it is my husband Kevin that is the pro in making these concise, sized proportionately, browned perfectly, and a true character of flavor that makes meal time so much more enjoyable.
Hope you enjoy them as much as our family does! Makes about 16-18 depending on the size you roll out.
2 cups whole wheat flour (we also like spelt as an option)
1 cup all purpose flour
1 tsp. sea salt
1 tsp. baking powder
1/3 cup extra virgin olive oil OR Safflower oil
1 cup warm filtered water
- In a medium sized bowl, combine all purpose flour along with whole wheat flour, sea salt, and baking powder. Taking a whisk, make sure it combined well.
- Add the oil and water to a separate bowl and whisk together. Then add the wet to the dry and incorporate with a spatula making sure to bring any stragglers into a dough ball.
- On a lightly floured surface, place the round dough ball and knead to make sure all ingredients are incorporated; about 1-3 minutes.
- Divide into equal sized portions. It is best to let the portions rest to relax the gluten before rolling out, but we are usually too much in a hurry and hungry and skip this. Hint: They always turn out well regardless.
- One at a time, flatten a round with your palm. Place onto a lightly floured surface and roll out with a rolling pin; paying mind to flouring your surface and rolling pin if they stick.
- In a hot skillet (we use a cast iron), place one circle at a time into the pan and brown for 1 minute on each side. The temperature you have your skillet or cast iron at, will determine how browned you like your tortillas.
- Remove and allow to cool, or like us… sample the first couple to “quality control” them. 🙂 Who doesn’t love a warm tortilla!!!
- These will save in a airtight container for up to a week (ours do not last that long). I have also refrigerated them and used them as sandwich wraps. Can be frozen/but separate each round so they pull apart more easily.