HOME MILLED CORN AND WHEAT SOURDOUGH TORTILLAS
Fresh-milled corn has spectacular flavor, and when combined with the smooth texture of organic all purpose flour and fermented with sourdough starter, you get a super tortilla. This recipe gives you tortillas with amazing flavor, texture and digestibility.
Provided by Melissa Johnson
Categories Recipes
Time 55m
Yield 8 tortillas
Number Of Ingredients 6
Steps:
- Mix all of the ingredients together and knead the dough for 1-2 minutes.
- Cover and set aside for a minimum of 30 minutes and upwards of 24 hours in the refrigerator. I aim to let the dough rise about 30%.
- Remove the dough from your bowl, de-gas it, and divide it in 8 pieces. Roll the pieces into balls and cover.
- Put your fry pan on medium heat and begin rolling your tortillas about 1/8" thick. I usually roll one tortilla while another one is frying. You can roll the dough between two pieces of plastic wrap to prevent sticking, tearing and over-flouring of the tortillas, or use a tortilla press if you have one.
- Fry each side of the tortilla for 1-2 minutes, or until the cooked side has a few golden brown spots.
- Once all the tortillas are cooked, cover them to keep them warm and pliable.
CORN AND WHEAT TORTILLAS
It is easy to go to the store and buy your tortillas, but I don't like GMO in my food, and it's in most of the corn you buy unless it specifically states it's GMO free. I feel better knowing what's in my food! I used a combination of Masa, Spelt and Whole Wheat flour in these and it worked out really nice. I love the...
Provided by Jo Zimny
Categories Flatbreads
Time 40m
Number Of Ingredients 9
Steps:
- 1. Heat your water in a small sauce pot to 105-120'F.
- 2. Lightly oil the bowl of your food processor with a silicone brush.
- 3. Combine all the flours, baking soda, cream of tartar, shortening and salt. Put it into the bowl of your food processor.
- 4. Turn the processor on and start adding the warm water until the dough pulls away from the sides and starts to roll around.
- 5. Remove the dough sprinkle some oil on it and knead for at least 5 minutes.
- 6. Transfer to a lightly oiled bowl. Cover with a tea towel and set in a warm place for 30 minutes.
- 7. I turned on my oven with the light on and when it reached 100'F I turned it off, then put the bowl with the dough in it on a glass plate and put it into the oven. This worked great.
- 8. When done, remove the dough bowl from the oven. The dough should be nice and soft, slightly sticky and pliable.
- 9. Make about 16-1 oz balls and put them back in the bowl and cover with the tea towel.
- 10. Heat up a tortilla griddle or cast iron fry pan without any oil. Make sure its good and hot. I use gas so medium high was plenty hot.
- 11. Roll out a ball and put it on the hot tortilla griddle for 1 minute, flip and cook for 1 more minute. If you have a tortilla press by all means use it, I have one and it's so much easier then rolling the dough out.
- 12. Stack each finished tortilla on a plate. The tortillas will get a bit stiff when they cool so you can warm them in a tortilla warmer in the microwave or you can reheat them in your fry pan for 20-30 seconds on each side.
- 13. Serve with your favourite fillings.
- 14. Enjoy!
CORN TORTILLAS
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Provided by jenn
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h5m
Yield 5
Number Of Ingredients 2
Steps:
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 30.4 g, Fat 1.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 3.6 mg, Sugar 0.3 g
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