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    Dani Moore Recipes

    Whole-Wheat Tortillas

    12 servings

    portions

    20 minutes

    temps actif

    26 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 1/2 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)

    1/2 cup avocado oil (or other oil)

    1 teaspoon salt

    1 cup water (heated in the microwave for 1 min)

    Instructions

    In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.

    With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

    Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.

    Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.

    Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.

    On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.

    Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

    Nutrition

    Taille de Portion

    -

    Calories

    164 kcal

    Lipides Totaux

    10 g

    Lipides Saturés

    1 g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    -

    Sodium

    195 mg

    Glucides Totaux

    18 g

    Fibres Diététiques

    3 g

    Sucres Totaux

    -

    Protéines

    3 g

    12 servings

    portions

    20 minutes

    temps actif

    26 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    2 1/2 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)

    1/2 cup avocado oil (or other oil)

    1 teaspoon salt

    1 cup water (heated in the microwave for 1 min)

    Instructions

    1

    In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.

    2

    With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

    3

    Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.

    4

    Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.

    5

    Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.

    6

    On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.

    7

    Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.