Wednesday, February 24, 2010

Wheat Tortillas

Dough in the Tortilla Press

Tortilla pressed out

baked on iron skillet

completed Tortillas

Tortilla shells are another very overly processed bread product. A true Tortilla will only stay fresh for a couple hours at the most. After a period of time they get hard and not very easy to use. Store bought Tortilla's are packed with preservatives and softening agents to keep the Tortilla soft.

Wheat Tortillas are relatively easy to make, but they are very time consuming. You need to make sure you have at least 1 hour set aside to make the entire batch. If you are pressed for time cut the recipe in half, the original recipe does makes quite a few. I also suggest using whole wheat flour since it is a lot healthier for you.
You do not have to have a Tortilla Press to make these. I just find it helps to make them round, otherwise my Tortillas end up into a shape that isn't a shape. They also can not be rolled out too thin, the thinner the better imo.
Having two baking pans going will speed up the process. The work is definitely worth the effort. These taste so much better then store bought Tortilla's. The only down side is they don't freeze so well. Within a couple days they seem to take on the freezer taste. I suggest wrapping them in wax or parchment paper, then in tinfoil and then a freezer bag. This might be the only way to keep them from absorbing any smells. But they do defrost quickly and you can place them in the microwave for about 10 seconds to make them soft for wrapping.
In the past I have made Corn Tortilla shells using masa harina. These too are very good, but they have a much different taste then the wheat tortilla.

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