08-29-2011, 10:46 PM
Join Date: Apr 2008
Re: How in the world do I get thin tortillas?
I see the problem. The milk and baking soda. Those are not traditional tortilla recipe ingredients. After your done cooking them put them in a gallon ziplock and let them steam and cool, theyll be more pliable and more like store bought.
Originally Posted by 2queens&1princenmyhouse
I used bread flour this last time, but I used whole white wheat previously and had similar results.
is the recipe I used.
I have the NT cookbook, maybe I'll check it out. I've thought about soaking grains for quite some time, but just haven't planned ahead well enough to do it.
Try this recipe:
2 cups (8 ounces) white whole wheat flour or traditional whole wheat flour
1/2 teaspoon salt
3 tablespoons (1-1/4 ounces) oil
2/3 cup (5-3/8 ounces) warm water
Combine the flour and salt in a medium mixing bowl or a food processor and mix together. I used the food processor and it worked great. Add the oil and mix into the flour thoroughly. Mix in the warm water (with the machine running, if youíre using a food processor). Depending on the flourís moisture content, you may need to use more or less water. Youíll want a dough thatís a bit softer than the ones you make with white flour; the whole wheat will absorb some of the liquid as it sits. Once youíve mxed the dough, let it sit, covered, for 20 minutes.
Turn out the dough onto a lightly floured surface, knead it a few times, and pat it into an even disk. Cut the dough (a pastry scraper works well for this) into 10 to 12 pieces, and roll each piece into a ball. Cover the balls and let them rest for 20 minutes.
Heat a heavy, ungreased griddle or skillet over medium-high heat. If you have a tortilla press, use it to flatten each ball. If youíre rolling out the tortillas by hand, take one of the balls and flatten it into a small disk. Using a floured rolling pin on a lightly floured work surface, roll the tortilla into a very thin, flat round about 6 to 8 inches in diameter. Toss a tortilla onto the griddle or skillet and let it heat on one side for about 1 minute, then use a spatula to lift and flip the tortilla to bake it on the other side, about 1 more minute.
While the first tortilla is baking, roll the second one. Transfer the baked tortilla to a plate and toss on the next tortilla. Repeat until all the tortillas are rolled and baked. You may stack the tortillas and cover them with a towel to keep them soft and warm until you use them