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homemade tortillas
Courtney

FMWW Flour Tortillas

Homemade freshly milled whole wheat flour tortillas are incredibly flavorful with a texture that holds up to baked enchiladas and are much healthier than anything you can find in the grocery store!
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 1 cup warm water
  • 1/4 cup olive oil or avocado oil
  • 1 teaspoon salt
  • 2 3/4 cups milled flour (330 grams) hard white and/or hard red
  • 1/2 teaspoon baking powder

Method
 

  1. Pour all ingredients into the bowl of your stand mixer fitted with the dough hook attachment.
  2. Knead the dough on low until well incorporated, 2-5 minutes.
  3. Turn off the mixer and allow dough to rest and soak for at least 10 minutes.
  4. Knead again on low again for about 3 minutes. The dough ball should become well formed, elastic and glossy. It should not be sticking to the sides of the bowl at this point.
    NOTE: If your dough seems too dry, it's ok to add water, and if it seems too wet and sticky, it's ok to add flour, just add a little at the time and allow it to fully incorporate. Error on the side of hydrated, not dry.
  5. Pull the dough from the mixing bowl and form a dough ball with well oiled hands and set it on a large, clean, oiled work surface.
  6. You could divide your dough ball into about 12 even pieces and roll those pieces into dough balls (OR you could squeeze dough balls off of the main dough ball, which is kind of fun).
  7. Once your dough balls are formed, set them to the side to make a work space for rolling out the tortillas. Put a pan or griddle on the heat (or just use your glass top range if you have one) and let it get warmed up. Set out a cooling rack to receive hot tortillas. (A cooling rack will prevent condensation and soggy tortillas.))
Begin an "assembly line" of rolling, shaping, cooking, flipping and replacing tortillas.
  1. Press your dough ball flat with your fingers, and then roll it flat into a long oval with the rolling pin. Flip it 90 degrees and roll again to form more of a round shape. Be sure to apply pressure evenly and do not make the middle too thin or taper the edges too much. Overly thin areas will become papery.
  2. Pick up the flattened shape and gently pull and stretch it with your fingers or let it hang and stretch itself, like a pizza dough.
  3. Lay it flat onto the hot pan or stove top and do not move it. It will be stuck upon contact, and then quickly cook and become loose. When you see bubbles form and the skin of the dough become more matte than glossy, flip it over. Allow it to become slightly puffy and then flip it onto the cooling rack.
  4. Repeat the process. These are great served hot off the pan, or let them cool and then seal them up for later use. Freezes well.

Notes

CAN I JUST USE REGULAR FLOUR?
Yes. These could totally be made with conventional all purpose flour or even bread flour. Start with the recommended amounts listed above and don't be afraid to add a few more TBSP of flour as needed, as it will soak up less of the water than FMWW do. Use your intuition. I believe in you.