June 1, 2015

Multi-grain Tortilla

Tortillas, being the staple food of Mexicans, is the first thing that you need to work with any Mexican recipes. Flour/Corn/Wheat/Multi-grain, Small/Large -  yes, there are lot of commercial tortillas available in the market. But, why buy them, when you can make them at home, that too for less!

Home-made tortillas are way too thin, soft, chewy, simple & healthy too. These home-made tortillas made a wonderful base for my enchiladas (recipe here).

Tricks to get soft & thinner tortillas
Use a circular rolling board & rolling pin to roll out tortillas. Flour the surface before starting to roll-out. First, flatten the ball of dough and roll it into 3-4 inch discs. After this, do not pick up the tortilla by hand. Due to its elastic nature, tortilla tends to spring back to its original size. Keeping it on the rolling board, just roll it outward from the center rotating the rolling board occasionally to form an even circle. Roll it out as thin as possible. Cook tortillas on medium heat. High heat tends to cook tortillas faster.

Basic Info
Complexity - Simple
Prep time - 30 mins
Cook time - 20 mins
Serves - 8 tortillas

1 cup All purpose flour
1 cup Multi-grain flour (I used Aashirvad, whole wheat flour with multi grains)
1/2 tsp Salt
3 tbsp Olive oil
3/4 - 1 cup Water

In a large bowl, mix flour and salt. Stir in water (little at a time) and oil. Knead for about 10-12 mins until smooth on a floured surface (add more flour or water if needed). Let it rest for 20-30 mins. 

Divide dough into eight portions. On a lightly floured surface, roll each portion into 8-inch discs. 

Heat a skillet, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep them warm covered in aluminium foil / tortilla warmer.

1 comment :

  1. Totally love your recipe, got to give this a try!
    Super tempting pics :)