Whole Wheat Protein Tortillas

DSC_0179_01

Tortillas are one of those things that once you make them, you’ll wonder why you haven’t all along.  I’ve been a loyal Mission girl since I knew what a tortilla was so I’m issuing myself some authority on tortillas.

13348138

These tortilla shells are obviously not the soft white flour tortilla shells of Mission, dare I say they’re better.  I do dare say.  I was convinced Justin was going to hate these and he loved them.  Side note: when Justin and I first met he was your typical college guy and hated pretty much all things healthy.  Now he’s salivating over a whole wheat soy tortilla.

Ladies, Cosmo was right, you can change your man.

Recipe: (makes 12) NutritionLabel (1)

1 1/2 cup whole wheat flour
1/2 cup soy flour
1/2 tsp salt
1 tsp baking powder
1 tbsp oil
3/4 cup water

Add your flours, oil, salt, baking powder to a bowl.

I’m adding soy flour here because I wanted to up the protein of the tortillas.  Soy flour has 10 g of protein per 1/4 cup compared to whole wheat’s 4 g.  The rule is you can replace up to 30% of your flour with soy flour and not run into problems.  You can do all whole wheat if you want but I find using solely whole wheat in any dish makes it too dense.  If I didn’t use soy flour I would have used all purpose.

DSC_0140_01

Mix together and add your water until it comes together.

DSC_0141_01

Turn out onto lightly floured surface and knead for 5 minutes.

DSC_0151_01

It won’t get elastic like a bread dough due to the lack of yeast.

DSC_0152_01

Portion into 12 equal balls. If you want to do tacos 12 is good.  If you want burritos, consider doing 8.

DSC_0153_01

Cover with a damp cloth or paper towel so they don’t dry out.

DSC_0154_01

Lightly flour your surface and flatten out ball with your hand.

DSC_0159_01

Roll out the rest of the way with a rolling pin.

DSC_0160_01

Mine were about 6 inches.  Cover back up with a damp cloth until you have made all the tortillas.  I stacked mine on top of each other and didn’t have a problem with sticking.

DSC_0164_01

Heat a skillet over medium-medium/high heat.  I didn’t bother with oil.

Heat the tortillas for 30 seconds on each side.  You’ll start to see bubbling.

DSC_0172_01

DSC_0173_01

I found these tortillas good enough to eat on their own, which is something I would never do with store bought tortillas.  I also realized how plastic-y the store bought ones taste after sitting in those bags for so long.

DSC_0188_01

We enjoyed ours as Vegetarian Fajita Tacos.

DSC_0205_01

Advertisements