Wednesday, 21 August 2019

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How to Make Mexican Whole Wheat Tortilla?


Makes 8 - 10 tortillas

Ingredients:

1. 2 cups (225 g) white whole wheat flour
2. 3/4 cup warm water
3. 1/2 tsp salt
4. 2 TBS olive oil
5. 1 tsp baking powder
6. 1/2 cup flour for rolling and dusting

Directions:

1. In a mixing bowl, add flour, olive oil and salt. If you are using a mixer, add all the ingredients and turn on to low setting to mix the flour for a few seconds.

2. Slowly add in warm water and mix to form a dough. Adjust with more water if needed.

3. Knead until the dough is firm, but soft and doesn't stick to your hands. If you use a mixer, let it run for 2-3 minutes.

4. Cover and let it rest for 15 minutes to 1 hour. The longer it rests, the softer your tortilla will be.

5. Divide and form dough into 8 - 10 equal balls.

6. Dust each ball with flour and roll each ball into a circle shape tortilla (it should be quite thin) using a rolling pin.

7. Heat pan. Test with a bit of flour. If the flour turns brown immediately, the pan is ready.

8. Place the tortilla into the pan and let it cook until bubbles are form, approx. 1 minute.

9. Flip over and cook for another minute or until the tortilla is golden. If required, press down with the spatula.

10. Serve :-)

Storage:

You can store in a zip-lock bag and freeze for future use.

Video Demonstration:





Additional Information:

The Mexican flour tortilla and the Indian chapati are very similar. They are prepared and cooked the same way - making soft dough and fry on a pan without any oil i.e. cook it directly on a pan.

The only difference it seems is in the oil used. While in chapati, vegetable oil or no oil is used, traditionally the Mexican tortilla uses lard or shortening, and in a greater amount than the oil used in chapati. Also, most tortilla recipes include adding baking powder.

According to Wikipedia, "Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term "shortening" seldom refers to butter, but is more closely related to margarine."

After making the Indian chapati yesterday, I decided to make the Mexican tortilla today. I still use olive oil in my dough. The only difference is that I added more olive oil today - 2 tablespoons. After making the tortilla and tasting it, my two kids could not taste any noticeable difference. Little FECS said that maybe today's tortilla was just tiny bit more smooth than those chapatis yesterday, but he actually preferred those chapatis (I added more salt yesterday - 1 teaspoon instead of 1/2 teaspoon today).

I also added 1 teaspoon of baking powder into the flour for every 2 cups of flour used called for by the recipe, but I found no advantage actually. The tortillas turned out pretty much the same as the chapati i made yesterday. Thus, I won't be adding any baking powder into my dough in the future.

Also tortilla recipes asked for warm water to be added, while just normal room-temperature water is good enough for chapati. I find no difference in the end result of both flat breads. Thus I may omit using warm water to make tortilla in the future.

As such, I won't be making much tortilla from now on, as chapati is a healthier option, all things being equal, and since my family couldn't taste much of the difference between the two.

Some recipes for tortilla suggested adding a little cooking oil to the pan to fry the tortilla. I tried making a piece of tortilla using this method too, but find that it doesn't make the tortilla any more tasty. In fact, it makes it look oily and a little yucky. Thus, I won't be adding additional oil on my pan while frying the tortilla.

If your tortilla is a little hard and crumbly, and don't roll easily, place them in the microwave for 30 seconds. It will come out nice and soft.

References:

https://www.superhealthykids.com/recipes/homemade-whole-wheat-tortillas-with-holiday-breakfast-burrito/
https://www.isabeleats.com/authentic-mexican-flour-tortillas-white-whole-wheat-versions/
https://www.biggerbolderbaking.com/whole-wheat-tortillas/
https://gimmedelicious.com/2015/03/15/homemade-whole-wheat-tortillas/
https://mexicanfoodjournal.com/whole-wheat-tortillas/
https://www.theleangreenbean.com/homemade-whole-wheat-tortillas/
https://www.isabeleats.com/authentic-mexican-flour-tortillas-white-whole-wheat-versions/
https://www.100daysofrealfood.com/recipe-whole-wheat-tortillas/
https://www.quora.com/What-is-the-difference-between-Mexican-Flour-Tortilla-and-Indian-Chapathi
https://whyunlike.com/difference-between-tortilla-and-roti/
https://en.wikipedia.org/wiki/Shortening

 In your stand mixer, add 2 cups of whole wheat flour

Add 1/2 teaspoons of salt

Add 2 tablespoon of olive oil

Turn on the stand mixer on low to mix the flour for a couple of seconds

Add water slowly while the stand mixer is running

Mixing

Mixing and coming together as a dough

Notice that the dough doesn't stick to the mixing bowl anymore :-)

The dough is done :-) Cover and let it rest for 30 minutes. Transfer the dough to a flat surface

Dust and roll out a few balls from the dough. 

Press it flat down.

Roll into a flat circle shaped tortilla using a rolling pin, dusting the surface with flour to prevent sticking as you go along.

Once it starts to bubble, flip over to the other side.

Now it's done :-)

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