For those surviving without ovens.

As an expat from the States, it can be difficult having loved and lost your oven... but there's a plethora of recipes to meet your tastebuds' needs using stovetop, crockpot, and even microwaving methods! This blog will provide recipes spanning from sidedishes to desserts, funky to traditional, and a few things in between. Enjoy!

Tuesday, September 6, 2011

Whole Wheat Flour Tortillas

image courtesy

2 1/2 cups whole-wheat flour (
1/2 cup oil
1 teaspoon salt
1 cup warm water


1.In large bowl pour in the flour, oil and salt. Mix until crumbly, about 3 to 5 minutes. Scrape the sides as needed.

2. Gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

3. Take out the dough and divide it into 12 equal sized pieces. I do this by rolling out a log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.

4. Roll each piece into a ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.

5. Heat a skillet or griddle over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.

6. On a lightly floured board or countertop, roll each ball into a 8 to 10 inch circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball of dough because too much excess flour will burn in the pan. (You can also roll out on wax paper or parchment paper without any flour.)

7. Spray the pan with cooking spray (you can put oil in a spray bottle for easy use) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.


Thanks to Lindsy Pope for sharing! :)

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