Homemade tortillas, yum!

I am a label reader.  When I buy new products, or when I am in a particularly health conscious mood, I look on the package and read the label.   I didn't always do this, but the more and more I hear about stuff that goes into our foods, the more and more I want to limit processed.  I am also a native to the Southwest.  Tortillas are a staple.  They are great for wraps, burritos, quesadillas, snacks, etc.  They are probably the most versatile bread you can have on hand. And you can have fresh ones on the table in as little as 15-20 minutes.

Have you ever read the ingredient list on a package of most tortillas, even the healthy versions?  I like my ingredient list much more!  Several years ago, I got an authentic Mexican food cookbook (another one of those books I need to dig out of our storage unit).  I got a recipe for homemade tortillas, tried it, and it was well received.  But with a half a cup of shortening and white flour, I couldn't help but think I could do better.  Over the years I have experimented, and this is what I have come up with.

Homemade White Whole Wheat Tortillas:
3 cups whole wheat white flour
2 tsp salt
1 tsp garlic powder
1 cup hot water (hot make dough easier to work with)
1/3 cup olive oil
(updated 9/11/14)  I now add 1 tsp of baking soda to the tortillas...it makes a surprising difference!

Get a cup of water and put it in the microwave for 1 minute.  Also, if you plan to cook them right away, turn on the stove (I put it on 3 1/2 on a electric stove on a 6 number dial) and start heating up a cast iron skillet.  If it is not well seasoned, lightly coat it with cooking spray and wipe down with a paper towel.  While that and the water heats, take your flour, salt, and garlic powder and blend together.  Then pour in the oil and get a pastry cutter and cut the oil into the flour mix.  Once well blended, take the water and pour most of it in and mix.  Add the rest as needed.  It is easier to add water to dry dough than add more flour to sticky dough.  Kneed for 2-3 minutes until the dough is smooth.  At this point, you can let it sit for awhile and come back later, or you can do what I do and start rolling out the dough.  You may or may not need to cover dough either way.  Sometimes I have to cover it halfway through, and keeping it covered can sometimes keep it too wet.  You need a wood or smooth board and a rolling pin.

Get the tortillas as thin as possible (or as thick as you like).  If you need to flour the board, the dough is too wet, but the flour on the board will solve the problem.  Make them the size you want.  Place one on the skillet, give it a quick slide around to make sure it doesn't stick (otherwise it might not be hot enough; if it cooks too slow, it dries it out, but it also burns easy if it is just a little too hot) and start rolling out the next one.  Halfway through, flip the tortilla. Then finish rolling out the next one.  By the time you are done, the tortilla is ready.  Place it in a container with a lid and a paper towel on the bottom.  Keep the lid on it.  This helps soften the tortillas, and the paper towel keeps them from getting soggy.  Keep going until you finish them all.  Then place another paper towel on top and keep the lid on. They are good for several days (at least in a dry environment), if they last that long.  Quick, easy cleanup, and healthy...what more could you ask for?

                    (Ok, so they don't look pretty and round, but no one in my house complains)

Now that you know the process, here are some other things to consider.  Experiment with other flavors-garlic works for my kids, so I don't really want to change it up. Chili powder might be a nice touch.  The type of flour you use makes a difference.  The white wheat has a more mild flavor which is why I prefer it. You can use any kind you want, but it may require adjusting the oil or water levels a bit until you like the consistency.  And you can also use a combo of all-purpose white and wheat if you prefer.  I really like the Prairie Gold 100% whole white wheat.  It is non-GMO, and it has more nutrition than the other two I have used.  And the consistency is nice.  But I can't find it where I live now.  I also really like the King Arther whole wheat white.  It is very smooth for a whole wheat flour, but it is pricy.  I don't love the Gold Medal version because it is more course, but I will use it if the others are not available.  It is also the cheapest.   You can also try different oils, but the one time I did that I was not happy with the results (this was one of the first few times I made them), and I like the health benefits olive oil.

What I love most is I have turned a family staple into something that is so much better for my family.  What healthy changes have you made to your favorite recipes, and still had everyone loving them?