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Thursday, May 19, 2011

Healthy Tortillas

The tortilla was the first type of food I learned how to make as a young child. I had my own little rolling pin to roll the tortillas with. Of course they always came out uneven and were more square in shape than round, my mother called them "mapas". I've substituted canola oil for bacon grease or lard in this recipe. The result is a healthier, softer tortilla.

Healthy Flour Tortillas


1 cup natural or organic unbromated whole wheat flour
2 cups natural or organic unbromated unbleached all purpose flour
1 teaspoon Kosher salt
1/3 cup Canola oil
1 cup warm water


Combine all dry ingredients in large bowl. Add oil and water until dough forms, add additional water if necessary.

Knead the dough into a ball. Break off one to two inch pieces of dough and form small, individual discs (comienzos) with your hands.

Heat a large cast iron griddle on medium heat. With a large rolling pin, roll out the discs until they are round and a desired thickness (approximately 1/8 inch). Continuously turn the discs counter clockwise while rolling in order to achieve a rounder more even shape. But if your in a hurry, mapas are OK!

Test the griddle with a few droplets of water first before you place your perfectly rounded tortilla or mapa on the griddle, if the water sizzles then the griddle is hot enough. When the griddle is hot enough, place the dough on it carefully and let it cook until it starts to bubble. Then flip it over and cook until the bubbles are browned.

Place cooked tortillas on a large plate and cover with a cloth towel until ready to serve.

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