Wholemeal tortilla

I love wholemeal tortillas, however, store-bought are packed with preservatives and unnecessary flavour enhancers which are bad for your body. The good news is that they are so easy to make at home and require only a handful of ingredients – flour, water, oil and some salt and your favourite herbs.

Note: The ratio of flour and water in this recipe is only a guideline. Depending on the climate, type of flour and other variables, you may need to use more/less water or flour.

I made a double batch and froze half of them in resealable bags so I can pop them in a microwave whenever I need them. They only need about a minute in a microwave. If you want to freeze yours, pack them in smaller quantities – only as many as you will need for one meal. Another option would be to freeze them separately, not touching each other for about an hour (or until they are frozen solid) and then pack them into one bag. This way you will be able to take only one tortilla wrap and they won’t stick to each other.

o1ctldThe recipe is only a guideline so you can experiment with yours, add flavours you like or flours you prefer. I served mine with grilled chicken and peppers, yum! But they are absolutely versatile and will be delicious in enchiladas, quesadillas and quite possibly any other recipes calling for tortillas. You can even make them smaller in size and use them as taco shells. Here are some great tips for transforming your plain tortilla wraps into taco shells, bowls and chips.

Wholemeal tortilla

  • Servings: 8-10 tortillas
  • Time: 50 min
  • Difficulty: easy
  • Print

Ingredients:

  • 2½ cup flour (I used 2:1 ratio of wholemeal flour to plain flour)
  • 1 cup (240 ml) warm water
  • 2 tbsp oil
  • 1 tsp salt
  • 1/2 tsp herbs of choice (optional)

Directions:

  1. Mix dry ingredients in a large bowl. Add water and oil. Mix with a wooden spoon until20160215_142038 the dough forms, then switch to your hands and knead for additional 4-5 minutes or until the dough is elastic. If the dough is sticky, add more flour. Let it rest for 10-15 minutes before rolling out.
  2. Cut the dough into 8-10 pieces (depending on the size of the desired tortilla). Take one piece, covering the rest with a tea towel to prevent the dough from drying out. Roll it out as thin as possible (about 1 mm) and cut out a circle – using a plate as a guide if necessary. Repeat with the rest of the dough, remembering to keep rolled-out tortillas well floured, to prevent from sticking, and covered with a tea towel.20160215_142053.jpg
  3. Fry tortillas in a frying pan set over a medium flame for about a minute per side or until they develop brown spots all over.
  4. Keep fried tortillas on a plate and under a tea towel to let them steam – this will prevent them from cracking.
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