Through the Cooking Glass

Using my spiffy new Fidibus 21 grain mill and my new tortilla baker (a Christmas gift), I made burritos. I would link to the tortilla baker, but Amazon doesn’t seem to carry it anymore.

I had been making corn torillas with masa harina, but Shari wanted me to try to make flour tortillas. So here’s the recipe I developed for whole wheat flour tortillas.

• 2 cups soft white wheat freshly ground into flour (or about 3c whole wheat flour)
• 2 tablespoons of whey
• 1 teaspoons of sea salt (I’m currently using RealSalt)
• 1 tablespoon of oil (I used extra virgin olive oil)
• 1 cup of lukewarm water

Mix all of this stuff up and let it sit for 12-24 hours at room temperature. It’s probably better to leave the salt out and knead it in just before baking as it will allow the lacto-bacilli in the whey to work better.

Pull dough off in 2 inch diameter balls and flatten in a tortilla press or baker. Heat on both sides until done. Keep warm in the over (or toaster oven) on a plate covered by a damp paper towel till ready to serve.

If they stick to your press, you may want to add some extra flour to the dough or flour the press. The press I am using is Teflon coated (gasp) so works well with this recipe.

These are wonderful fresh, but get quite stiff if they sit around for very long. I found that they make a nice chewy snack after a day or so, but won’t work for burritos anymore unless you seriously rehydrate them.