Prep 40 mins
Cook 0 mins
Soft, fluffy and chewy a delicious NO LARD low fat tortilla recipe. Can use all white flour, all wheat flour or a combination of both.
- 2 cups whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 3⁄4 cup warm milk
- Mix together flour, baking powder, salt and oil.
- Slowly add the warm milk and stir until a loose sticky ball is formed.
- Knead for two minutes on a lightly floured surface. Dough should be firm and soft.
- Let dough rest in a bowl covered with a damp cloth or plastic wrap for 20 minutes.
- After dough has rested break off eight sections, roll them into balls, place on a plate and cover with damp cloth or plastic wrap. let rest for 10 minutes.( it is important to let dough rest, otherwise it will be like elastic and hard to roll out).
- One at a time pat dough into a 4 inch circle, and then roll with a rolling pin form the center until it is thin and about 8 inches in diameter. ( like rolling a pie crust, dust with a little flour to prevent dough form sticking to the rolling pin.) Don't overwork the dough or it will be to stiff. keep rolled out tortillas covered until ready to cook.
- In a dry iron skillet or electric griddle heated to med/high cook tortillas about 30 seconds on each side. It should start to puff a bit when done, and should have a nice brown speckled appearance. Keep cooked tortillas covered or wrapped in a napkin till ready to eat.
- Leftovers are great reheated over an open flame on your gas stove. If you have leftovers.
Delicious! I am vegan, and used unsweetened soy milk in place of the cow's milk, and they tasted delicious! : )
After I was finished making these after about an hour of work/ waiting, I told my husband there was no way they were worth this much effort. (I did make a double batch, so it took a little longer.) But after we ate our tacos, everyone agreed that they were fabulous and they would help me next time. They turned out soft and a little thick. I used white whole wheat flour, and used a tortilla press to flatten them- but when I took them out of it, they shrunk a little, so I had to use a rolling pin anyway to stretch them back out.
I had tried before to make whole wheat tortillas with no luck.They were always dry and the dough was so tough to roll.These were a great flavor and not that difficult to roll though not as easy as the ones with all white flour.It must be the milk that helped I guess.