Corn And Wheat Tortillas Food

HOME MILLED CORN AND WHEAT SOURDOUGH TORTILLAS

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

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!

WHOLE WHEAT TORTILLAS QUICK AND EASY

Steps:

• Combine flour, baking powder, and salt.
• Add olive oil and stir until well combined.
• Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
• On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
• Divide dough into 10 balls.
• Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
• Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
• Freeze or eat right away!