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July 20, 2009 in breads, vegan, vegetarian16 comments

whole wheat tortillas

whole wheat tortillas, all stacked up

Don’t you just get bored with bread sometimes? Bla bla sandwich, bla bla toast. Wouldn’t it be so much more fun to stuff egg salad or beans and lettuce or —

Stop the presses! Shut. Down. EVERYTHING. (We’ll intersperse some tortilla-making photos during this break.)

a rolled out whole wheat tortilla, ready for the pan

The latest casting news for the upcoming HBO production of George R. R. Martin’s A Song of Ice and Fire fantasy series is OUT!

SOIAF, as the series is affectionately acronymed, is the first book series I’ve deigned to read that isn’t finished yet. Let me tell you a story about that. Several years ago people recommended I begin SOIAF. But I don’t like fantasy, I said. You’ll like this one, they said. But the series isn’t finished yet, I said, I’ll be left hanging for years after finishing the last installment. There is that, they conceded.

Plus, and remember this was years ago, there was worry about the Wheel of Time series. The series was dragging on much longer than originally envisioned, readers complained, observing that it seemed much like Jordan was planning to milk it for the rest of his ilfe. They also worried he’d die before finishing it.

That came true.

what a mess!

But, against my better judgement, I began SOIAF anyway. And was blown away, in spite of some over-the-top mustache twirling in the first book, e.g., “Look! They’re so evil they’d nonchalantly kill a little child!” And no, that’s not a spoiler, because as you discover, a heck of a lot of people get nonchalantly killed in this series…but that first one is groan-worthy.

So I read all four books in this trilogy-turned-septology (originally slated for three books, now the plan is seven, and what the hell, is that even a word?) and we’re now waiting on the fifth.

In the meantime, there’s been talk about some kind of movie or series based on the books. Finally, HBO signed on to do a series, and they’re doing the casting now for A Game of Thrones (the first book, slated to be one season, I believe), and we hear about it in dribs and drabs.

get to the SOIAF’ing point already

The news just came out! Guess who’s playing Ned Stark?

Boromir, er, Sean Bean, er, Ned Stark

Boromir! AKA Sean Bean. And I doubt he’s going to be plotting to catapult the ring into Mordor this time. Bean’s a great fit for the look of the character; in fact, all of the casting I’ve seen so far looks to be spot-on. It’s kind of scary.

Maybe I should call these Ned-tillas in honor of the day. No. Oh gods, that’s horrible. They’re whole wheat tortillas, and they’re totally easier than they sound. Seriously. It’s stirring. Then rolling-into-balls. Then rolling-out-balls and slapping-into-hot-pan for 2 minutes. In the middle of that there’s some resting. And the actual making of the tortillas is nearly half an hour stove time, kind of like when making risotto, except without all that tiring stirring.

P.S. These are really fresh, flavorful tortillas.

two more pointless photos of whole wheat tortillas

Did you ever think you’d be making your own tortillas? I mean seriously. I want to know. And before the break, here’s two more really neat pics of the whole wheat tortillas.

whole wheat tortillas

This recipe is from the King Arthur Flour Whole Grain Baking book, aka My Favorite Baking Cookbook Ever. Reprinted with permission.

prep: 45 minutes
to table: 1 hour 15 minutes
servings: 10-12
special equipment: tortilla press (optional; I don’t use one)

    2 cups (8 ounces) white whole wheat flour or traditional whole wheat flour
    1/2 teaspoon salt
    3 tablespoons (1-1/4 ounces) canola oil
    2/3 cup (5-3/8 ounces) warm water

Combine the flour and salt in a medium mixing bowl or a food processor and mix together. I used the food processor and it worked great. Add the oil and mix into the flour thoroughly. Mix in the warm water (with the machine running, if you’re using a food processor). Depending on the flour’s moisture content, you may need to use more or less water. You’ll want a dough that’s a bit softer than the ones you make with white flour; the whole wheat will absorb some of the liquid as it sits. Once you’ve mxed the dough, let it sit, covered, for 20 minutes.

Turn out the dough onto a lightly floured surface, knead it a few times, and pat it into an even disk. Cut the dough (a pastry scraper works well for this) into 10 to 12 pieces, and roll each piece into a ball. Cover the balls and let them rest for 20 minutes.

Heat a heavy, ungreased griddle or skillet over medium-high heat. If you have a tortilla press, use it to flatten each ball. If you’re rolling out the tortillas by hand, take one of the balls and flatten it into a small disk. Using a floured rolling pin on a lightly floured work surface, roll the tortilla into a very thin, flat round about 6 to 8 inches in diameter. Toss a tortilla onto the griddle or skillet and let it heat on one side for about 1 minute, then use a spatula to lift and flip the tortilla to bake it on the other side, about 1 more minute.

While the first tortilla is baking, roll the second one. Transfer the baked tortilla to a plate and toss on the next tortilla. Repeat until all the tortillas are rolled and baked. You may stack the tortillas and cover them with a towel to keep them soft and warm until you use them.

Nutrition information per tortilla: 98 calories; 3.8g fat; 0mg cholesterol; 97mg sodium; 14g carbohydrate; 2g fiber; 0.7g sugars; 2.7g protein; 0% vitamin A; 0% vitamin C; 0% calcium; 3% iron

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your comments

  1. Kevin says:

    Making your own ww tortillas sounds like fun.

    I am a huge fan of George R. R. Martin’s A Song of Ice and Fire! I am eagerly looking forward to the new tv series, and the next book!

    • Amy says:

      Dance With Dragons is slated to be published in September, last I heard. However, Martin’s blog is a tad worry-inducing. I fear he’s having more fun jetting around to conventions than writing. Well, I guess basically what I’m doing is complaining about a gift that he’s giving my eyes from his brain, so I should just relax, appreciate his talent and be patient!

      I can’t resist optimism that the book will come out on time, so I’m currently re-reading the series. Who knew the rout at King’s Landing was basically all Edmure’s fault a thousand miles away? ;-)

  2. Memoria says:

    Well, since I’ve made many of flour and corn tortillas already, I can easily see myself making (more) of them. I’ve yet to add whole wheat to my tortillas, though. I have been playing to try it. Now that I’ve seen your post, I will definitely do it soon.

    • Amy says:

      Whole wheat can be fussy to work with — KAF often adds a touch of orange juice to its recipes, for one example, to neutralize the tannins in the whole wheat — but these tortillas came together in a snap, which makes me happyface. By the way, the book also says the tortillas can be made with spelt flour just as easily. I just didn’t put it in the recipe since I haven’t tried that yet.

  3. Akila says:

    I didn’t realize that there were turning the Song of Ice and Fire series into TV shows. I wonder who they’ll get to play Tyrion. We are huge fans of the Jordan series and can’t wait for the next book to come out (though we are worried about how it will be since Jordan won’t be the author).

    Anyway, the whole wheat tortillas look great. I will need to try them.

  4. Julianne says:

    I am considering creating a website called “Not-so-Shiny, actually rather Dingy, Cooking.”

    For all my slap-dash, Oh crap I need to make something fast dinners. For a really picky

    For instance, last night:

    1 Box o’ Swad Baingan Bharta
    1 can o’ garbanzo beans (most organic you can find.)
    1 diced onion
    some garlic to taste
    canola oil to cook onion and garlic
    Just enuf’ water to keep it moving in the pan.
    Enuf fresh cilantro to make it colorful and more tasty and bright!

    Serve with potatoes, Nan bread (or some facsimile) or rice, depending on your friends peculiar preferences, allergies and/or proclivities.

  5. cathy says:

    hello! thanks for sharing the recipe, and thanks for visiting my little blog :)

    as for the resting question…
    honestly, since i eat them hot off the skillet, i can’t notice anything. basically, i think fresh-not-properly-rested tortillas have to taste better than not-fresh-but-properly-rested tortillas. does that make sense?

    and when they’re covered with cheese or salsa, it’s even harder to notice! my mouth is already watering just writing this.

    • Amy says:

      Hehe. Makes total sense. My mouth would be watering except I just GORGED on lentil soup, then peach…grunt or something. You put them in a pan with some sugar and lemon juice, then drop the sweet dumpling stuff on top and simmer til it’s done.

      THEN I used up the fresh mozzarella with more of a caprese salad and I ate the whole damn thing.

  6. [...] – make mini sized ones yourself (and go healthy with wholegrains) (about 40 mins to make 12×6″ ones) or just buy [...]

  7. [...]  I decided to break in one of my new kitchen appliances and make whole wheat tortillas.I followed this recipe loosely in that I used the same exact ingredients, but used a very different technique.I used my [...]

  8. Andrea says:

    I was beginning to think I was the only one making amoeba shaped tortillas, pita, chapati, etc. I aspire to own a tortilla press one day. I wonder what happened to that cloth thingy that I used to roll pie crust on? Anywhooo, thanks for the recipe.

  9. AJ says:

    Just wondering why the recipe says 2 cups, then (8 ounces), which one is it?? 1 cup is 8 ounces, so is that a mess up?? And if so, which is the mess up, only to add 8 ounces, which would be 1 cup, or the 2 cups, and they just didn’t put 16 ounces? Hope I didn’t make that confusing!!

  10. not AJ says:

    the 8 ounces you get from a scale
    is not the same as the fl. oz you are talking about……

leave a reply to AJ

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