Whole Grain Tortillas
|Soft white wheat/Kamut or spelt||5 Cup (80 tbs) (Fresh Milled)|
|Baking soda||1⁄2 Teaspoon|
|Sea salt||2 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Warm water||1 1⁄2 Cup (24 tbs)|
Drizzle half of the oil over the top of dry mixture.
Mix with either forks or pastry cutter until almost a fine powder, and then repeat this procedure until oil is gone.
CAUTION - you MAY NOT end up using all the water.
Drizzle half of the water over the top of oiled flour and mix - should still be dry. Now while mixing drizzle down the sides of the bowl, turn bowl occasionally to make sure all sides are drizzled. Continue mixing (not necessarily pouring water) until a soft dough is formed. It should be moist and slightly gooey to the touch.
Plop dough out on a piece of cellophane cut long enough to form it into a tube (should be about the diameter and length of an inner cardboard of a paper towel roll) cover and let sit in fridge for at least 10 but no more than 30 minutes.
While tortilla press (or griddle) is heating divide into equal balls shaped like hockey pucks. Using a gram or oz scale to weigh the total dough and then each ball will make them uniform.
Begin pressing the ball that you first made first and work your way through the line of dough balls in that order. The setting of the hockey pucks helps the tortilla hold together better.
Follow manufacture directions on tortilla press or press out by hand with rolling pin.
Add garlic salt instead of salt and olive oil as the oil for savory seasoned tortillas.
Add 1 TBS sugar or succanant and 1 tsp cinnamon to make sweet breakfast/dessert tortillas