Tortillas, Flour
This is my style of tortilla, one made from fresh milled flour, extra virgin olive oil, and water instead of milk.
Portions
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Ingredients
- 168 g wheat berries, hard
- 168 g wheat berries, soft
- 7 g sea salt
- 10 g baking powder
- 30 g extra virgin olive oil
- 241 g water (HOT water)
Directions
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Mill the grains into fine flour.
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Add sea salt and baking powder, and mix together so everything is evenly distributed.
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Pour HOT water into the flour mixture, followed by the extra virgin olive oil.
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Mix together until well incorporated. I used a danish dough whisk.
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Cover tightly and let rest at least 30 minutes.
Scaling and Shaping:
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Divide into 8 equal dough balls. I eyeballed it by forming a square and dividing into quarters, then divide each quarter in half. Roll into balls.
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Let the dough rest another 15 minutes before rolling out into thin 9 - 10 inch circles.
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Heat a skillet or comal to 450 F. Cook each one for about 20 second on one side, flilp, and a few seconds later flip it back over again. Cook for about a minute total before removing from the skillet.
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Keep tortillas on a plate or something covered with a towel, so the steam stays in them, and keeps them soft.
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