Well, this is the latest creation! Hubby helped me and I am just blogging this quick so that I can get my recipe down before I forget. These are yummy and came about by a mistake I made. Yesterday I went to the Bread Beckers Forum and saw a couple different recipes for Tortillas in the Tortilla Maker forum and used the one from the Moderator.
I left out the honey ("real" tortillas are not sweetened, although if you use them for dessert it's good) and the Lecithin. We think it is the Lecithin we don't like when we have tried other recipes from Bread Beckers. When I made the hamburger buns, Hubby said "Yuck! Tastes like bread machine bread" and later we thought about it and it is the same flavor that we taste in commercial bread now that we don't eat it anymore.
Anyway, as I was reading the recipe I looked at the wrong line and accidentally put in 1/2 c olive oil instead of 1/3 c so I had to add 1 cup of King Arthur's bread flour (which is white), however I think it will be fine with all ww next time. The dough is a little sticky but as long as I rolled them out with some flour, it worked okay. Also, it helps that I have a 15" square slab of granite that my SIL gave me, the cut out from their sink when they got granite countertops. I'll write the recipe below and then I'll go and make taco meat so we can gobble them up! :o) We already tasted them and they are better than the ww tortillas we had been getting from Trader Joe's. The WW flavor is not overwhelming as it is in some recipes. We will definitely be repeating this one, although usually I tweak my recipes at least once!
White Whole Wheat Tortillas
1 1/2 c warm water
1/2 c light olive oil
4 c fresh milled flour (I used 1 1/2 c soft white wheat flour and 1 1/2 c hard red wheat flour and 1 c King Arthur's Bread Flour, because that is what I had left over today but I would like to try hard white wheat as soon as I can find some)
2 t salt
1/2 t BP
Mix dry ingredients and then add the wet ingredients, combining with a fork. As it forms into a dough, very gently fold it over and knead a couple turns in the bowl to incorporated all the ingredients together.
Heat cast iron frying pan. When you place the first tortilla in, give the pan a quick spray with olive oil, but subsequent tortillas should do fine as the pan will be hot.
Break off dough in balls, slightly larger than golf balls. This recipe made 12. Roll out on flour board until about 6" +/- and even thickness. Cook in iron frying pan, turning when a bubble forms or as edges begin to lift slightly. Do not overcook or they will be brittle. When cooked just right they are soft and pliable. Fill with your favorite tortilla stuffing and enjoy!
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