Many people have asked me about good ways to mix different wheat. This is a great recipe I discovered a while ago and I wish I could remember where I picked it up but I love it. I use these on taco nights and my favorite is spicy Swai fish tacos but luckily these are so tasty that you really can use them with any kind of meat, cheese or veggie filling. On an ambitious day, I also use these tortillas to make chips. Fried or baked, depending on the mood I’m in, are both delicious.
I wish I wasn’t in the middle of moving or I would make them for you and get fresh pictures but I did find some pictures with tortillas that look a lot like mine (bonus points for color use lol). SO Tasty. Darn, now I’m hungry! I would recommend trying several recipes because there are so many and depending on your taste buds, one will always shine a little brighter than the others.
Below is the one that made my taste buds sing!
Experimenting with different tastes in the kitchen is half the fun, doncha know?
Now I do say roll them out as round as possible, but I can’t really be a stick-in-the-mud about it because it’s an art I haven’t yet perfected myself. I try, but sometimes I get long skinny tacos or ones that look like Asian poppies with the frilly edges. (Blaming your rolling pin only goes so far as my boyfriend pointed out, lol.)
- DOUGH INGREDIENTS:
- 1 ½ cups whole white wheat flour
- 1 cup red wheat flour (or another cup of whole white wheat)
- ½ cup extra virgin olive oil
- 2 teaspoons fine sea salt (Table salt is fine as well)
- ¾ cup canned skim milk
- ¾ cup hot water (~120º F)
- KNEADING INGREDIENTS:
- ½ cup whole white wheat flour
- ½ cup red wheat flour (or another ½ cup of whole white wheat)
- Extra virgin olive oil (EVOO)
- Mix in all dough ingredients in a large mixing bowl.
- Add ½ cup of the combined kneading flour to the dough.
- Toss the dough ball out onto the kneading surface.
- Add combined flour while kneading until dough no longer sticks to surface.
- Pinch dough off into balls about the size of a large egg.
- Lightly coat the dough balls with EVOO.
- Place on wax paper in an air tight container.
- Allow to rest at room temperature about one hour.
- Roll the tortilla ball out into a the thinnest round shape practical on a surface lightly dusted with the combined flour.
- Place uncooked tortilla on hot flat griddle or pan (preferably cast iron) over medium-hot burner.
- Cook until bubbles on surface turn a light to medium brown.
- Flip the tortilla and repeat on opposite side.
- Place hot tortilla on a dry cotton or linen cloth and cover with same.
- Continually flip the order of the tortilla stack as you cook and place the tortillas to cool.
- After the tortillas have cooled, place them in an air tight container on a cotton or linen cloth. In a pinch paper towels work too though if you’re a traditionalist use the cloth.
Wimsey and Wit in this recipe is provided with love by Wendy.
