Tortillas

star rating (4) rate this recipe »
Recipe photo

Tortillas

star rating (4) rate this recipe »
Published prior to 2008

1/2 cup (2 1/2 ounces) Hi-maize Whole Grain Cornmeal or whole yellow cornmeal
1 1/2 cups (12 ounces) boiling water
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour or White Whole Wheat Flour
1/2 cup (2 ounces) barley flour or oat flour
1/2 cup (2 1/4 ounces) Hi-maize Fiber
2 tablespoons (1/2 ounce) vital wheat gluten
2 tablespoons (7/8 ounce) vegetable oil or butter (1/2 ounce)
1/3 cup (1 1/8 ounces) Baker's Special Dry Milk or nonfat dry milk
1 1/2 teaspoons salt
1 1/2 teaspoons salsa seasoning, optional
1 1/2 teaspoons instant yeast

Place the cornmeal in a heatproof bowl or the bucket of a bread machine. Pour the boiling water over it, stirring well. Set aside for about 10 minutes to cool.

Mix in the remaining ingredients, then knead until the mixture becomes elastic. This may take awhile if you're kneading by hand, as the mixture starts out quite sticky. The dough should become elastic, but stay quite soft. Add more flour only if needed to make the dough come together into a ball that just holds its shape. Cover and allow the dough to rise for 1 to 2 hours, until it's puffy.

Divide the dough into 10 balls, then flatten each ball to a 3" disk, keeping covered to retain moistness. Let rest a few minutes while you preheat your tortilla maker or griddle. Roll disks into thin 6" to 7" circles.

Use a tortilla maker to cook tortillas according to the manufacturer's directions. Or dry-fry on a hot griddle until tortillas puff and dark spots appear on the underside, before turning to cook the other side.

Cool for several minutes on a rack, then stack breads to keep them pliable. Wrap well if not eating soon. Yield: 10 tortillas.

Reviews

1
  • star rating 07/06/2014
  • Sara from San Diego, CA
  • Too much water. I had to add lot of flour to make the dough hold its shape. The result was almost tasteless tortillas. But I think the recipe worth it to try again and cut back water to 3/4 cup.
    So sorry for the disappointment, Sara. We appreciate your willingness to make this again, using less water - but it begs the question, which flour did you use (AP or white whole wheat)? Since the recipe calls for about 3 cups various flours, then cutting the water back to 1 cup may be best. We'd love to hear about your new results. Irene@KAF
  • star rating 07/19/2012
  • sobrennan from KAF Community
  • I followed directions exactly - and only made suggested substitutions, I used oat flour,for barley, AP for high maize.. Tortillas were too thick/bready - I did let them rise for 2 hours - but after pressing in tortilla press they were thin - but then poofed up and shrunk as soon as I put them on the skillet.
  • star rating 05/07/2012
  • hank264 from KAF Community
  • Programmed my ZO for 25 minute knead, 45 min rise, then 20 min 2nd rise. Got a beautiful pliable dough ball. I have only had the ZO for about 3 weeks and found it VERY easy to program it. Divided into 10 and pressed with my Tortilla press (I have hamburger size wax paper for my hamburger press and sprayed a touch of Pam on each piece of paper). Had beautiful flat pieces of dough that I cooked on a griddle 4 at a time until finished. I would give this a 5 if the dough did not want to crack when I filled my tortillas. Taste was a 5 for sure. Followed the recipe exactly as I have a fully stocked bakers pantry. I may make 12 balls out of the same mix next time and see if that helps because I felt these may have been a little too thick.
    Wow! Great tips for tortillas - Happy Baking! Irene @ KAF
  • star rating 11/05/2011
  • Kimber Wallick from KAF Community
  • I made these years ago and they are really delicious! The salsa seasoning makes such a difference. I made them again tonight, and feeling adventurous, I put the dough in my ZO to rise programmed on the Home Made cycle for "keep warm" because its pretty cold in my house right now. I read on another KAF post you can keep your sourdough starter on this when you are getting one started. What a bird brain!!!!!! It was a very hot partially cooked blob of dough :-((((. Good thing we had a bag of tortillas in the fridge. Yes, the idea I could have programmed the Home Made cycle for "rise" occurred to me after the fact. My brain apparently is not functioning well tonight. I'm gonna have to try again - maybe tomorrow if my family won't mind tacos again. Thanks for another great recipe - minus user error :-)
1