When trying to readjust our grocery budget a while back, I realized we were spending an inordinant amount of money on all natural tortillas. Not only are they pricey, but I was spending a lot of money in gas traveling to the health food store to buy them. Our family uses them several times a week during lunches and dinners for soft tacos, sandwich wraps, quesadillas, and sometimes just warmed or toasted with butter.
I set out on a journey to find a recipe to make my own. I found a few that I tried, but I just couldn’t roll them out as thin as store bought. Since they were thick they were taking longer to cook on the griddle so they were becoming too crispy on the outside which made them difficult to roll. Recently I found the perfect tool: a IMUSA VICTORIA-85008 Cast Iron Tortilla Press Pre-Cured 8-Inch, Black
I set aside a little time on a Saturday or a week day after school to make them. I usually get a little assembly line going with a helper or two in the kitchen, and we can knock them out in no time!
We store them in the refrigerator in gallon bags with parchment between so they won’t stick. Sometimes I freeze them, but they usually don’t last that long!
- 2½ cups whole-wheat flour (I used King Arthur Flour Whole Wheat, Traditional, 5-Pound (Pack of 8)
“>King Arthur’s white whole-wheat flour)
- ½ cup oil (I used extra virgin olive oil)
- 1 teaspoon sea salt
- 1 cup warm water (heat in the microwave for 1 min)
“>King Arthur’s white whole-wheat flour)- In the bowl of a heavy-duty mixer mix the flour, oil & salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed.
- With the mixer running, gradually add water and continue mixing until the dough is smooth, about 3 minutes.
- Take out the dough and divide it into 12 equal sized pieces. You can do this by rolling dough into a big log shape that is about 8 – 10 inches long. Cut it in the middle. Then cut each of those pieces in the middle and so on until you have 12 pieces.
- Roll each piece of dough into a round ball. Cover with plastic wrap and let rest at room temperature for at least 15 minutes.
- Coat tortilla press with oil. Roll ball of dough in flour. Then place ball of dough into the tortilla press and flatten.
- Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking.
- Grease the pan with a touch of oil. Press and transfer tortillas, one at a time, to the griddle/skillet and cook until puffy and slightly brown, about 45 seconds to 1 min per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.
Gluten Free Flour Tortillas
Serves: 8 tortillas that are gluten free and casein free
Adapted from Gluten Free Cooking School
2 c. Gluten Free All-Purpose Flour Mix
1 1/2 tsp. Bob’s Red Mill Xanthan Gum, 8-Ounce Packages (Pack of 6)
2 tsp. Florida Crystals, Pure Florida Natural Cane Sugar, 48-Ounce Containers (Pack of 3)
1 tsp. sea salt
1 c. warm water
1. Add the dry ingredients to a large mixing bowl and mix using mixer.
2. Add the cup of warm water to the bowl and mix the dry goods into the water
3. Separate the dough into 8 pieces and roll each piece into a ball.