Making tortillas from scratch is well worth the effort. There’s a freshness that can’t be beat. Double the batch and freeze for a few meals. Jazz them up with alternative flavourings such as turmeric, chopped cilantro, and a dash of cayenne. Gluten-free tortillas are a bit of an art, but given a few tries, are well worth the effort.
Storage
Serve tortillas within an hour of cooking, or wrap in foil and refrigerate for a day or two, or freeze for up to a month.
Fresh Whole Grain Tortillas
Ingredients
- 2 1/2 cups (625 mL) whole wheat flour
- 1 tsp (5 mL) sea salt
- 1/2 tsp (2 mL) cumin seeds
- 1/2 cup (125 mL) ghee, softened, or extra-virgin olive oil, plus extra
- 1 cup (250 mL) warm water
Nutrition
Per serving:
- calories173
- protein4g
- fat10g
- saturated fat1g
- trans fat0g
- carbohydrates17g
- sugars0g
- fibre2g
- sodium196mg
Directions
01
In large bowl of electric stand mixer fitted with paddle, combine flour, salt, cumin, and ghee, or oil. Beat with paddle for 2 to 3 minutes, or until mixture is crumbly and evenly blended. Scrape down sides of mixing bowl with spatula.
02
Gradually beat in warm water and continue to beat at medium speed for about 5 minutes, scraping down sides of bowl occasionally with spatula, until dough is smooth. Mixture should have a sticky bread dough consistency. Transfer dough onto lightly oiled surface and roll into rope about 10 in (25 cm) long. Cut rope into 12 equal-sized pieces.
03
With lightly oiled palms, roll each piece into a ball and place on lightly oiled baking sheet. Press each down gently with your palm to flatten slightly. Cover with parchment paper and damp towel for a minimum of 15 minutes, or up to an hour.
04
To make tortillas, on clean, dry surface, use rolling pin to roll out ball of dough into 8 in (20 cm) round. Place on lightly oiled dinner plate. Cover with piece of parchment. Continue rolling and layering rounds of dough one on top of the other with parchment paper in between. When all balls have been rolled out, preheat nonstick skillet over medium-high heat.
05
Place tortilla in hot, dry skillet. Fry until it becomes slightly puffy and flecked on the underside, about 45 seconds to 1 minute, depending on temperature of element. Flip and continue cooking for about 30 more seconds, or until tortilla is done as you like. Remove to separate plate to cool. Continue cooking remaining tortillas, adding a bit of oil to pan only if needed.
06
Serve tortillas warm with seared chunks of salmon, cilantro, and shredded greens. Drizzle with a creamy chipotle sauce.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
