Tortilla - 50% Whole Wheat
This tortilla is made with half bread flour and half fresh-milled whole wheat flour.
Servings: 28 Tortillas
Ingredients
- 348 g Bread Flour I use 11.5% white flour
- 348 g Whole Wheat Flour I use fresh milled organic hard white winter wheat
- 8 g Salt
- 90 g Oil I like a high heat and mild flavored oil like canola or avocado
- 420 g Water
Instructions
- Combine all the dry ingredients together in a mixing bowl.
- Add the oil and water and use a large spoon to incorporate all the ingredients together.
- Mix using a dough hook for 3-4 minutes and rotate the dough in the bowl half way through. The dough should end up with a medium-soft and sticky consistency.
- Allow the dough ball to rest 5 minutes covered with plastic wrap.
- Start heating your tortilla press and griddle. A good griddle temperature is 450F.
- Measure out 41g balls of dough and set aside.
- Press balls in heated tortilla press. Then place pressed tortillas on heated griddle.
- Flip tortillas when bubbles start to form on the surface. Adjust griddle heat as needed to avoid burning. Flip tortillas. Place on cooling rack when done.
Notes
Tortillas are best consumed fresh but they can be easily frozen for a long time and not lose their flavor or texture. It's best to place something between them to avoid sticking.