So I have been on a quest for a good tortilla recipe, not the best recipe, but one that works well for me. Previously, the recipes I have tried have been really hard for me to roll out. Oh man do I hate rolling tortillas out. So the research commenced. I read a lot of recipes and found someone else trying to find a good recipe and she came up with a recipe that was wetter then the average tortilla recipe. That got me thinking that maybe I would take my flour to water ratio down, instead of a 3:1 ratio I would try a 2:1 ratio. Then what do you know, it worked! So I thought I would share my process so that if there was someone else out there that did not like rolling out stiff dough could try my recipe.
Soaked Whole Wheat Flour Tortillas
4 cups whole wheat flour
1 1/2 cups warm water
1/2 cup whey
Combine the above ingredients and let sit covered overnight.
4 teaspoons sea salt (adjust to your preference)
1/4 cup melted butter.
The next day take your dough and add the above ingredients. It will take a bit of work to get the butter mixed in. I found tearing the dough apart and then kneading the butter in work pretty well. The result will be a fairly moist dough. The next step is rolling. Now here is the interesting part. Use a lot and I mean a LOT of flour to dust the surface and the dough so it does not stick. When doing this the end ratio in the dough turns out to be the normal 3:1 ratio. I use about two cups of flour to roll them out. Being able to add the flour as you roll makes the rolling process easier. After awhile you will get your rolling grove and be able to roll a tortilla and be done with it just by the time the one on the stove is done cooking. It took me 80, yes 80 tortillas to get this down 🙂
Anyways, I got ahead of myself. After the dough is mixed divide it into little balls. Bigger balls of dough make bigger tortillas than smaller ones. I made about 20 per recipe. Then you roll the dough out.
To cook. Heat up a cast iron skillet on Medium High. Cook the tortillas about one minute on each side.