In the past, I have made homemade tortillas using white organic flour.
First, I made flour tortillas with organic/non-gmo canola oil. You can read about it here.
Downside of making them with the canola? You use a lot more oil than in the einkorn tortillas I'm about to tell you about, and the smell of the oil stinks up the kitchen.
Second, I made them with real lard. You can read that post here.
A huge bonus in making these? You make them on a griddle, and they use no oil on the griddle itself. Just the lard in the tortilla. Very easy to make and less mess (and no smell).
Third, I made a batch of tortillas using the all-purpose einkorn wheat flour and organic non-gmo olive oil (I guess you can use coconut oil too). The recipe is in the book shown above.
The dough was super easy to handle. I first used my pastry cloth to roll the dough into 12 balls. Then, I rolled each ball out on parchment paper, which made it much easier to remove and place into the pan.
The bonus here is the nutrition of the flour, the fact you make them in your cast iron pan, and you don't have to add any more oil than in the beginning (I just wiped a good coating of olive oil before heating the pan). The only downside, is making them one at a time if you only have one cast iron skillet. I have two cast iron pans, but didn't want to dirty another pan. These bake up rather quickly in the pan anyway. I have to say, this is my favorite (next to using lard) way to make tortillas.
First, I made flour tortillas with organic/non-gmo canola oil. You can read about it here.
Downside of making them with the canola? You use a lot more oil than in the einkorn tortillas I'm about to tell you about, and the smell of the oil stinks up the kitchen.
Second, I made them with real lard. You can read that post here.
A huge bonus in making these? You make them on a griddle, and they use no oil on the griddle itself. Just the lard in the tortilla. Very easy to make and less mess (and no smell).
Third, I made a batch of tortillas using the all-purpose einkorn wheat flour and organic non-gmo olive oil (I guess you can use coconut oil too). The recipe is in the book shown above.
The dough was super easy to handle. I first used my pastry cloth to roll the dough into 12 balls. Then, I rolled each ball out on parchment paper, which made it much easier to remove and place into the pan.
The bonus here is the nutrition of the flour, the fact you make them in your cast iron pan, and you don't have to add any more oil than in the beginning (I just wiped a good coating of olive oil before heating the pan). The only downside, is making them one at a time if you only have one cast iron skillet. I have two cast iron pans, but didn't want to dirty another pan. These bake up rather quickly in the pan anyway. I have to say, this is my favorite (next to using lard) way to make tortillas.
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