Tuesday, November 15, 2011

Homemade Tortilla Recipe - {White or Wheat}

Tortillas are a STAPLE at my house for lunch, dinner, and even snack time. Seriously, I know this recipe by heart because I make it so often. Whether we load them Mexican, Italian, or American style...they are always a big hit.

Homemade white-or-wheat tortilla recipe is below.
Also, plenty of "fixin" ideas with which to load them up to your liking.
(Serving Suggestion)
Above is a picture of a homemade white tortilla topped with pork carnita meat (recipe from my sista Ang), home made salsa, cheddar cheese, lettuce, and black  beans.

Homemade Tortilla Recipe (White OR Wheat):
3 Cups flour (White or Wheat)
1 TB baking powder
1 Tsp salt
1 TB sugar
2 TB oil
1 Cup warm water
2 TB Vital Wheat Gluten (Optional ingredient when using WHEAT flour)

MIX all ingredients together and kneed for approx 5 minutes.
COVER and allow dough to REST for 10 minutes while you gather your toppings
CUT dough into 6-8 equally sized pieces and lightly FLATTEN each piece in your hand.
COVER again and allow dough to REST for a couple minutes.
ROLL or PRESS your tortilla dough until it is 1/4" thin.
PLACE tortilla on hot skillet for approximately 1-2 minutes.
Use the tortillas immediately or refrigerate for up to a week for quick meals in the future.
Yield=6-8 tortillas

(This is the same recipe I use for pizza crust. It works perfectly for BOTH meals. )

Mexican: salsa, beans, cheese, taco meat, carnitas, spicy shredded chicken/beef/pork, lettuce,
American: ham, cheese, pickles, tomatoes, and sprouts (anything you would put on a sandwich or panini)
Italian: mozzarella cheese, pepperoni, tomatoes (anything you would put on a pizza)

Since I make these SOOO often, I'm hoping to get a tortilla press soon. :-)


Scotti said...

did you take that pic of the carnitas? its an awesome picture...I want to eat it now! haha

Amanda Roberts said...

Hey Adri! So I tried the wheat ones. They were amazing, a little thicker than white tortillas. Do you think I did not pat them flat enough, or are they suppose to be like that? Also I want to make the "best dinner rolls" and I was wondering if you have ever used any wheat? I love your recipes, they are so fun!! Hope all is well

Adri Jo said...

Hi Amanda! I'm so glad you love my recipes! :-) That motivates me to post more. I have so many more I've been wanting to share.

When making tortillas, the trick is ALL in the resting of the dough. Pat them into a disc/frisby shape. Rest for 5-10 mins. Roll them out flat with rolling pin. Still not thin enough? Let them rest 5 more minutes and then use the rolling pin again. you can repeat the rest/roll several times until they are the thickness/thinness you want them to be.

Good luck!!! Let me know if that helps

Adri Jo said...

Thank you Angelee! Yes, I took that picture. It looked so good, I wanted to gobble it right up. Stopping to take a picture of it required will power!

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