Whole Wheat Tortillas
Author: Alejandra Andrade
Yields about 105 6-inch tortillas
Ingredients:
2114.4 grams- Whole wheat four
1215.8 grams- Hot water
317.2 grams- Olive oil
26.4 grams- Salt
14.8 grams- Baking powder
Directions:
Weigh out the whole wheat flour, salt and baking powder and whisk together in a bowl.
Pour the dry ingredients and olive oil into a mixer and mix until it resembles coarse sand.
With the mixer on low add in the hot water slowly until a dough begins to form. Depending on the flour used, more water may be required. Have some hot water on hand in case it's needed.
Continue mixing on low to medium speed to moderately develop the gluten. As it's mixing the dough will become smoother and more extensible. To test if the dough is done, take a small portion and gently stretch it between your fingers. The dough should stretch easily and not tear but it should not be seen through which indicates full gluten development.
Once done mixing, place the dough in a bowl and cover to prevent it from drying. Let it rest for 20 minutes. This rest time allows the dough to relax and makes it easier to handle
After the dough has rested, divide it into 35g portions and roll into small balls. Cover them and allow them to rest for an additional 35 minutes.
Heat up a pan on medium heat.
While the pan heats up, take a dough ball and begin rolling it out until a diameter of 6-7in. is reached. Work by rolling and then turning the dough piece at a 90 degrees to maintain a round shape. The tortilla should be fairly thin. Avoid using dusting flour as much as possible as it might cause the tortilla to become too stiff when cooking. Use a bit of oil instead. If using a tortilla press, heat up the press and lightly oil the top and bottom. Place the dough ball in the center and pull down to reach the desired thickness.
Take the tortilla and place it on the hot pan and allow it to cook for 15-20 seconds. When cooking, you should see small air pockets forming across your dough. Turn the tortilla over and cook it for 15-20 seconds. Larger air pockets should form causing the tortilla to balloon.
Once the tortilla is fully cooked, remove from heat and place it in a cloth towel and cover it to keep it warm and prevent it from drying while you work on making the rest of the tortillas.
Nutrition Facts:
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