Prep 20 mins
Cook 30 mins
From Breadbeckers, where I order my grains and bread baking supplies. After baking the tortillas, I place in a tortilla keeper, or a covered dish - which serves dual purposes. It keeps the tortillas warm and the warmth also softens them up, making them easier to roll up once filled. Cooking times are estimated, as I have not actually timed myself making these yet and the recipe does not specify. Posted for safe-keeping; made public at the request of a friend. *NOTE* Flour amounts will not be the same if using store bought all-purpose or wheat flour.
- 2 -3 cups freshly milled wheat flour (usually 3 cups)
- 1 cup warm water
- 2 tablespoons lecithin powder (optional)
- 1⁄4 teaspoon baking powder
- 1 teaspoon salt
- 1⁄4 cup oil
- Measure liquids into mixing bowl.
- Add dry ingredients, kneading in the flour until the dough is workable but not too stiff.
- Let stand 10 minutes.
- Shape into 8 - 10 balls and let stand 10 more minutes.
- Roll very thin to form a 10 inch circle or use a tortilla press.
- Bake on a lightly greased griddle till done (not browned).
- SWEET TORTILLAS.
- To the above recipe add 2 Tbs. Sucanat, 2 teaspoons cinnamon, and a dash of nutmeg. Prepare same as above.
- Serve these with fruit, topped with unsweetened yogurt, and drizzled with a little honey.
- Roll up for a delicious breakfast burrito or dessert.