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momgardens
Member
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Posted: Tue Mar 13th, 2007 06:39 pm |
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I bought my tortilla maker from a friend, so it came with no directions. It is the Grand Wrap tortilla maker that makes the 10" size tortillas. I know to keep the dough soft, and not too stiff, but what else?
What's YOUR favorite recipe for whole wheat tortillas?
What's your secret to making them soft and pliable?
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KSherrill
Moderator
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Posted: Tue Mar 13th, 2007 07:16 pm |
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Here is my current favorite. I am always experimenting, so it's subject to change.  But this makes nice, soft tortillas.
1 1/2 C warm water
1/4 C olive oil
1/4 C honey (optional)
3 C freshly-milled hard white wheat flour
2 tsp. salt
2 T lecithin
1/2 tsp. baking powder
**The main thing to remember with tortillas is not to get your dough too dry. If it's too dry, the tortillas will split when you press them.**
Mix dry ingredients. Mix wet ingredients. Combine wet and dry with spatula until well-mixed. Form into a log about 2" or so in diameter. Cut into 1/2 rounds and place on a glass cutting board. Cover with plastic wrap and keep moist and warm. Let stand 10-15 minutes while your press preheats.
Get a small bowl of warm water to keep the dough from sticking to your hands.
To cook: Place a round of dough just off center toward the back of the press. Press down only until you hear a squeak, then lift. **Pressing too long will make them split apart. As soon as you hear that hissing sound, let up on the press.** You can flip the tortilla right away, but only let the lid touch the tortilla, don't press again. I usually flip it over and hold the lid close to (but not pressed to) the top of the tortilla to get those nice little bubbles to form. Cook each side about half a minute. You can cook them longer, and even use a pan to continue the cooking if you like. If you cook them too long, they tend to get crispy around the edges. Once each tortilla is cooked, keep them in a covered dish (a pie dish and a dinner plate work just dandy) to keep them warm and soft. You may want to rub your press with a little oil to keep the tortillas from sticking.
I also use my tortilla press to make cheese quesadillas.
Alternative varieties: My sister uses a similar recipe, except she cuts the water down to 1 C and uses flour, not water, to keep the tortillas from sticking to her hands. The Bread Becker cookbook has a very tasty olive oil dipping sauce you may want to try. It's mighty yummy, and will certainly give you soft tortillas. But of course, it does increase the fat content. So play with it and see which way you like.
Last edited on Tue Jul 3rd, 2007 06:22 pm by KSherrill
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momgardens
Member
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Posted: Wed Mar 14th, 2007 10:04 pm |
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So when you mix the wet and dry ingredients, how long and how much do you mix them together? Do you want to mix until the dough loses it's "shaggy" look, and the batter is smooth, or not?
When forming the dough balls, should they be smooth or just rough like when you cut the dough "log" into slices?
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KSherrill
Moderator
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Posted: Thu Mar 15th, 2007 01:30 am |
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I don't mix the dough too terribly long, but enough that it is thoroughly mixed together. You want it smooth, but not tough.
You don't really have to make the dough balls smooth. But do flatten them a bit and keep them covered. If they dry out, they won't spread as much when you press them.
Once you make tortillas once or twice, you'll get a feel for how they should look.
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momgardens
Member
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Posted: Thu Mar 15th, 2007 02:25 am |
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Thanks for the advice. I actually HAVE been making tortillas for over a year now, but we're just not happy with them.
I tried your recipe today and it is sooooo much setter than the one I've been using. I only used about 1 TBL of the honey your recipe called for, and I wonder if that has something to do with it. I dunno....I just know your recipe was much better than my old one.
Last edited on Thu Mar 15th, 2007 02:25 am by momgardens
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KSherrill
Moderator
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Posted: Thu Mar 15th, 2007 04:59 pm |
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I'm so glad the recipe worked out for you.
You can also toast them, sprinkle them with cinnamon and drizzle with honey for a yummy sweet snack. 
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Karen
Member
| Joined: | Sun May 13th, 2007 |
| Location: | Buford, Georgia USA |
| Posts: | 8 |
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Posted: Sun May 13th, 2007 05:58 pm |
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| I just use the Bread Beckers recipe, but I only use 1.5 cups of grain (I don't measure flour, I measure grain - it's much easier and not as messy) and 1 T. lecithin. I also make 3 recipes at a time keeping the leftovers in a ziploc bag for the kids to make sandwiches, quesadillas, pizza, etc. later. I like to simplify things whenever possible, so I just let the dough rest in my DLX bowl while I heat up the tortilla press. Then I scoop out my dough with an ice cream scooper (the old fashioned kind where you have to squeeze the handle) dropping the dough onto the tortilla press. It works great! The only problem we sometimes have is that the tortilla sticks to the top of the tortilla press when we open it up. But we just use a spatula to loosen it off. I could problem put some oil on it to keep it from sticking, but I haven't bothered to try it - yet. Three recipes are a lot of tortillas, but I just get some of my kids (9 and 12 yrs.) to do the pressing!
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momgardens
Member
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Posted: Sun May 13th, 2007 10:55 pm |
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Karen wrote: I ...just let the dough rest in my DLX bowl while I heat up the tortilla press. Then I scoop out my dough with an ice cream scooper ... dropping the dough onto the tortilla press. It works great!
I also just scoop out the dough, rather than forming it into balls. I have found thatn my 1/4 cup measuring cup is the perfect size for making tortillas. Don'tcha just LOVE saving time!
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amyasevedo
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| Joined: | Tue Jul 31st, 2007 |
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| Posts: | 2 |
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Posted: Tue Jul 31st, 2007 09:45 pm |
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I know some of you might be opposed to these b/c of they are not "lowfat", but this recipe is to die for, authentic, and amazing when you use the tortilla maker:
I take this grain combination and store in single ziploc bags and label them "tortillas", that way when I want to whip up a batch I can grind and dump:
1 1/2 c. red wheat grain
3/4 c. soft wheat grain
3/4 c. hard wheat grain
Grind and dump. Add:
1 t. baking powder
1 3/4 t. salt
Next, but in 3/4 c. shortening (YOU CAN BUY TRANS-FAT FREE SHORTENING), until mixture is crumbly. Make a well and add 1 1/2 c. hot water.
Turn dough out and knead about 7-8 minutes. Cut into 2 oz. balls and lay on jelly roll pan to rest, covered with a flour sack towel. Let rest ONE HOUR. Voila! They are the BEST!!!! My kids love them warm and they keep beautifully and hold up to ANY recipe. Enjoy, and happy baking!!!
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momgardens
Member
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Posted: Fri Jun 5th, 2009 04:26 pm |
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Best tortilla recipe ever!
6 cups WW flour
1 1/2 TBL baking powder
4 tsp salt
3/4 cup oil
2 cups warm water
Combine first 4 ingredients, then add water 1/2 cup at a time. Knead until smooth, adding an additional 1/4 cup water as needed. Dough should be smooth and not sticky.
Set dough aside to rest for 15 minutes, covered.
Divide dough into 24 balls for large burrito sized tortillas, or 36 balls for medium fajita sized tortillas. Press on electric press, or roll out and cook the traditional way.
Notes:
I have used olive oil and coconut oil successfully in this recipe.
I usually make a double batch for my large family and store the extras in a ziploc bag in the refrigerator. They stay soft and pliable, which is a plus.
I use my DLX to mix the dough for about 5 minutes on high.
You can let the dough rest as one big blob after mixing, or divide into balls and then let it rest the 15 minutes. Either way works.
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