These homemade tortillas are made with white whole-wheat flour (you can find it in your supermarket next to the other flours), and with butter instead of lard or shortening. I realize that original Mexican tortillas are made with lard or shortening, but my personal preference is for butter. Just like homemade pita bread, once you try the homemade version, tasty and savory and soft, you will have no desire to ever go back to store-bought flour tortillas.
Recipe adapted from Jeffery Sreingarten’s book, It Must’ve Been Something I Ate.
Makes 8 tortillas
Total time: 40 minutes
Prep: 20 minutes
Inactive: 10 minutes
Cook: 10 minutes
1 1/2 cups (225 grams) white whole-wheat flour
2-4 tablespoons more flour for flouring and rolling
1 teaspoon salt
4 tablespoons unsalted butter, cold, cubed
3/4 cup very warm water
1. Mix flour and salt in food processor.
2. Add butter and pulse a few times, until crumbly.
3. Add water and pulse until dough forms into a ball.
4. Remove dough onto a floured surface and lightly knead. Add a little flour if needed. Dough should be soft and pleasant to work with.
5. Divide dough into 8 (2-ounce) portions. Flatten them into disks and sprinkle each with flour. Cover disks with a kitchen towel and let rest 10 minutes.
6. On a floured surface, roll patties into 6-inch circles.
7. Preheat griddle over medium-high heat for five minutes.
8. Place tortillas on warm griddle. Cook 1-2 minutes, until puffed and lightly browned in a few spots:
9. Turn to other side with a spatula and cook 1 minute more. Keep cooked tortillas wrapped in a clean kitchen towel while you cook the rest. Leftovers can be kept in the fridge, in a ziploc bag, and warmed in the microwave or on a warm griddle, a few seconds on each side.
Nutrition per tortilla
Total Fat 6.2 g
Saturated Fat 3.6 g
Cholesterol 15.5 mg
Sodium 291.5 mg
Total Carbohydrate 15.8 g
Dietary Fiber 2.6 g
Sugars 0.1 g
Protein 3.6 g
Weight Watchers Points Plus: 3 points