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Wheat Tortillas (P, TNT)
Source: Exported from MasterCook
Yield: 12 8" tortillas

2 cups unbleached flour
1 teaspoon salt
1 tablespoon corn oil
3/4 cup warm water

Mix the flour and salt together in a medium bowl. Sprinkle on the oil and rub it into the flour with your fingertips until it is evenly blended.

Make a well in the center and pour in the warm water. With a spoon, stir the water into the flour mixture until blended.

Turn the dough onto a lightly floured board or work surface and knead for 5 minutes. Let the dough sit covered with a towel for 30 minutes or wrap in plastic and chill overnight, bringing to room temperature before using.

Divide the dough in half. Roll each half into a cylinder and cut each cylinder into 6 pieces. Take a piece of dough and roll it into a ball in your hands; flatten it into a disk. With a rolling pin, roll the disk into an 8" circle, turning the dough as necessary to keep the circle evenly round. Lightly flour your work surface as necessary. You should stack the tortillas unevenly as you finish them so you can separate them easily.

Heat a large skillet over medium heat until a drop of water sizzles when dropped on it. Once at a time cook the tortillas about 1 minute on each side or until lightly brown flecks appear. Turn with a spatula. Stack them on your work surface as you proceed.

You can use the tortillas immediately or wrap them in plastic wrap and refrigerate them up to 4 days or wrap them in foil followed by plastic and freeze them for a few months. Defrost before using.

Posted by Sheryl Donner ">Sheryl Donner

Nutritional Info Per Serving: 920 Calories (kcal); 14g Total Fat; (13% calories from fat); 24g Protein; 176g Carbohydrate; 0mg Cholesterol; 2137mg Sodium Food Exchanges: 11 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates