Sunday, June 13, 2010

Whole Wheat Tortillas

We tried those whole wheat tortillas again last night and I found them just as good as the first time. They are really flexible after being cooked so you can make wraps easily. I don't know if they remain soft like that as we never have any left to store. I am trying Sherrida's method of storing them in the frig before cooking and will let you know how they do.

Anyway I promised to give this recipe to the sisters the night we learned mixes. Below is the video I watched. You can also see the video and detailed, step-by-step photos and instructions at
Novel Eats. I made them without the machine, though the blender is needed to process the oat and walnuts. I like this especially with white wheat.

Whole Wheat Tortillas
This recipe makes about 16 8- to 10-inch tortillas

2 cups hot water
1 cup rolled oats
1/2 cup walnuts (I think you could probably also use pecans)
1 1/4 teaspoon salt
2 cups white flour
2 1/2 cups whole wheat flour

Blend together the hot water, rolled oats, walnuts and salt for a couple of minutes. If you have a high power blender you can probably get away with less time, but lower powered blenders probably need a full two or three minutes.

While your liquid mixture is blending, stir together the white and whole wheat flours in a large mixing bowl.

Pour your liquid mixture into the flour and mix. Mix by hand until you can knead it. Knead until soft and everything is incorporated 3 to 4 min. Let sit 10 min and roll out golf ball size dough balls. This is very easy to roll and can be made really thin.

1 comment:

  1. Storing them uncooked in the refrigerator worked very well... Thanks Sherrida U.! JO