I tried making whole wheat tortillas a couple of years ago. One recipes was so greasy; another was so dry. I just gave up. I wanted a tortilla the other day, and I didn't want to pay $5 for a pkg. in the store, so I decided to face the whole wheat tortilla giant again. It worked this time and they tasted great. The only problem was that I didn't measure the ingredients. So, today, I tried again. It worked! So, here is the recipe, and I hope you will enjoy them as much as I do. They are pliable and healthy, don't taste greasy, and they don't fall apart when you roll them up.
2 cups WHITE wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2/3 cup hot water plus an additional 3 more Tablespoons of hot water
3 Tablespoons canola or vegetable oil
Mix the dry ingredients first. Add the water and oil. Mix it as well as you can with a spoon. Be very careful when you start to mix it by hand. The dough can be quite hot and you don't want to burn yourself. I will let mine sit a minute or two to let it cool if it is too hot.
The dough will be just a tad sticky. Don't worry about it. Divide the dough into 8 parts and just knead it a little. You will see that the dough isn't as sticky. Let the dough sit for about 10 minutes while you heat up your non-stick or cast iron pan on a medium heat. I turn the burner just a tad higher than medium. Roll out your dough and carefully put it in your HOT frying pan. If you pan isn't hot enough, tortillas don't cook like they should. Cook it until you start to see it bubble, and then turn it over. It should have some little brown spots on it. Cook it on the other side for a couple of minutes until it starts to have brown spots on the other side as well. Repeat the process until you are finished.
I am going to get some hummus and eat it with a tortilla right now!
(I have not made this with red wheat and don't know how it would turn out. There is a difference between white and red wheat in cooking and this recipe is for white wheat.)
