Here's just a really quick recipe to get you through your weekend get together. Homemade tortillas?? Oh you fancy, huh?...your guests will say. "Yes," you would reply, with a satisfied grin adorning your beautiful face. And if you aren't into praise or showing off, make them anyway cus they're tasty and will actually make those tacos, nachos, burritos, etc. just a little more guilt-free. Which gives some calorie wiggle room for margaritas.
I was actually forced to make these the other way when I made this ceviche and forgot to buy the chips. I also forgot to buy cilantro and red onion, but that's a different story. I've actually been interested in making these for a while so I was a bit grateful when the opportunity was rather forced upon me.
I saw this recipe on Hilah Cooking and tweaked it a bit. Hope you guys like it! As you can see, there's no need to pay too much attention to uniformity. Roll the balls into whatever size you desire and just cook accordingly. Also, I was feeling a bit lazy and didn't put in the extra effort of rolling these out extra thin, like regular tortillas. Rather, I left them a bit thick, and they came out kinda like pita bread. But shit.. I'm not mad at it.
WHOLE WHEAT FLAXSEED TORTILLAS
Adapted from Hilah Cooking
Serves: 3-4 (approx. 10 tortillas)
prep time: 40 min | cook time: 10 min
total time: 50 min
1 Cup whole wheat flour
1 Cup all purpose flour
2 Tbs flaxseeds
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbs extra virgin olive oil
3/4 Cup almond milk, room temperature (you can also use regular milk)
- Combine all the dry ingredients. Combine wet ingredients in a separate cup. Combine the wet mixture with the dry ingredients to form a soft dough.
- Turn the dough out onto a floured surface and knead for 2-3 minutes, until the dough is elastic and no longer sticky.
- Put the dough back into your mixing bowl and cover with a damp cloth or paper towel for 30 minutes.
- Divide the dough into ten equal parts and roll into balls. Place balls onto a plate, cover with the same cloth or paper towel as before, and allow to rest for 10 minutes.
- Onto a floured surface, roll each ball into flat, tortilla-like circles. Start by pressing the ball flat, then roll out with a rolling pin starting from the middle. Rotate the dough and roll out from the middle again. Repeat until you reach your desired thickness and the tortilla is a uniform disk.
- After a few tortillas are rolled out, heat a cast-iron skillet over high heat.
- Once the skillet is hot, slap on a tortilla. It should take approximately 1 minute on the first side and large bubbles should form. Flip and cook approximately 30 seconds on the second side.
- Preheat oven to 375 degrees F.
- Cut your cooked, soft tortillas into chips. (Cut the tortilla in half, and in half again, and again, to make 8 triangular chips.)
- Spread onto a baking tray and bake until crispy, approx. 10-12 minutes.
- OPTIONAL: Before baking, toss the tortilla chips in some oil. Spread the chips on the baking tray and sprinkle with flavorings, e.g. salt, salt & pepper, cayenne/chili powder, cinnamon & sugar.