Whole Wheat Flour Tortillas
From The Prairie Homestead
Sometimes I wonder how I stay thin considering that I eat everything I post on this blog, and my efforts towards the recommend 150 minutes of exercise per week are rough at best. Then I have days like today, that remind me that I am physically incapable of sitting down and relaxing for two seconds, save for the time it takes me to write these posts (and even that is multi-tasked: blogging time equals guilty pleasure Grey’s Anatomy on Netflix time). For example, today started with a bang at 4:45am when a text message from a coworker alerted me to the fact that I had overslept for a VERY early day at work. After high-tailing it out to the burbs, weighing and measuring people at a health fair for 4 hours, driving back, weighing and counseling some more people and heading home, I somehow found the time to go to the fish market, make lunch, whip up homemade granola bars and a double batch of pizza dough, throw in a load of laundry and spend a little quality time picking up dog poop in the yard. I guess somewhere along the line I probably burned a calorie or two, huh?
Still on the agenda: make a batch of homemade pork breakfast sausage to eventually turn into homemade breakfast burritos, courtesy of these tortillas. John will be the first to call me out for potentially going off the deep end with my homemade versions of commercially-available products, but ever since our Whole 30 challenge during Lent, I can’t bring myself to eat heavily preserved store-bought products if I think I can make them at home relatively easily (although John and I have slightly different definitions of the word relatively). But our recent tortilla and refried bean experiment was a winner, even in his skeptical book. Probably because these are legitimately easy, and since we don’t really keep bread products in the house, but we do keep the ingredients for these tortillas, they’re a great go-to recipe when we’re craving something good and carby.
- 2 cups whole wheat flour (I’ve done them with half wheat, half white, and that’s good too)
- 1 tsp salt
- 2 Tbsp coconut oil (I’ve been using expeller pressed, but virgin is probably fine too)
- 3/4 cup warm or room temperature milk or water (I used coconut milk one time, and water the next – both worked great)
- Use a whisk to combine the flour and salt in a large bowl.
- Drop the blob of coconut oil into the bowl (it should be solid at room temperature). Use your fingers to rub the oil into the flour mixture. Squeeze each little ball of coconut oil until the balls are very small. It will be a little lumpy, but there shouldn’t be any big balls of coconut oil.
- Pour the milk in and begin kneading inside the bowl until it forms a dough.
- Turn the dough out onto a well floured surface and knead for 2 minutes.
- Lightly cover the dough ball with plastic wrap and allow to rest for at least 20 minutes and as much as an hour.
- Cut the dough into 8 blobs.
- Flour the counter and use a rolling pin to roll out the tortillas. You want them pretty thin. Roll, flip, roll, flip, repeat.
- Heat a cast-iron skillet or griddle over medium-high heat. Cook each tortilla for about 30 seconds on each side. You want them golden brown on each side.
- Serve right away, or store in the fridge and reheat briefly in a skillet as needed. I haven’t tried freezing them yet, but I’m planning to freeze them as burritos soon, and I think they’ll turn out just fine.
Makes 8 tortillas.