Easy to make tortillas great served rolled up with your favorite Mexican treat, for breakfast with scrambled eggs or anytime as the crust for a mini pizza.
Accessories: Ankarsrum with Stainless Bowl and Roller
and Tortilla Press or Rolling Pin.
Quantity: Make approx. 25 6 inch Tortillas
Ingredients:
- 1 1/4 cup hot water
- 2 Tbsp. Olive Oil
- 2 Tbsp. Coconut Oil ( or another 2 Olive Oil)
- 2 Tbsp. Honey
- 3 cups Whole Grain Flour
- 1 1/2 Tsp. Salt
- 1 Tbsp. Lecithin (optional)
- 1/2 Tsp. Baking Powder
Add oils and honey to hot water. Pour into bowl. Place 2 1/2 cups of the flour in a bowl and add the remaining dry ingredients. Add this to the liquid and mix well. Add remaining flour a bit at a time to get a very sticky soft dough. To much flour will result in tortillas that are dry and come apart when pressing. Place in a covered bowl for 30 minutes to rest.
After resting divide into balls or scoop out by spoonful. Shape into balls. Grease press lightly and place a ball with the front of ball at about center of press. Press firmly with handle, turnover and press lightly. Fry in medium hot pan till you see bubbles starting to form, flip and fry another 45 seconds. Do not over bake or they will not roll. Enjoy immediately or can be frozen and thawed as needed.