I originally posted this recipe on the very first day of the blog, January 23, 2009. I’m reprising today because I’ve changed the recipe a bit over the years (swapping in some whole wheat pastry flour for a softer tortilla, kneading a bit more and cooking a bit less) and to replace the truly awful original picture (taken with tungsten light, daylight and on-camera flash; oy!).

Also, I want to ask a question: I love this recipe, it is simple, relatively quick and fairly effortless. You don’t have to knead much, nor wait for a yeast-driven rise and you don’t have to fire up the oven to high heat, making this a perfect summer bread. But, while my tortillas stay soft when warm, they inevitably cool and parts become stiff, like a cracker, making it difficult to fold for a burrito or wrap. This seems to happen no matter how thick or thin I roll the dough or how little I manage to cook them in the skillet. Anyone have any tips for me on keeping the tortillas soft?

Tai is a big fan of the wrap sandwich, especially while working (one-handed lunches are ideal for rock climbing guides), but my wraps always seem to crack and fall apart, so we tend to buy them from the store. I apologize that I can’t remember the source of the original recipe, but if anyone has any tips for a persistently soft flour tortilla, I’d love to hear them. One less thing to buy from the grocery store is always a reason to celebrate.

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INGREDIENTS

• 9 oz (2 cups) whole wheat bread flour
• 9 oz (about 2 cups) whole wheat pastry flour, plus extra for adjustments
• 1 tsp sea salt
• 1/2 cup olive oil
• about 1 cup hot water

METHODS

1. Mix ingredients. In a large bowl, mix flours and salt.  Add oil, toss with a fork, then rub between your fingers for a minute or two to evenly disperse; try to get all of the flour in touch with some oil. Gradually add hot water, mixing in with a wooden spoon. Knead in the bowl, with wet hands if necessary, as you add the last of the water. The dough should feel soft and only slightly sticky; if it is very sticky and/or does not hold it’s shape on kneading, add more flour. If it is too crumbly with visible flour, add more water, 1 tbsp at a time.
2. Knead. Turn dough out onto a floured surface. Knead for a few minutes, adding minimal flour to prevent sticking, until dough is soft, pliable and uniform.
3. Shape & rest. Cut dough into 12 equal pieces and form each into a ball the size of a lime. For each piece, roll under your palm, on a slightly wet surface, in a circular motion, pushing into your work surface while rotating the dough. This will form a nice, tight ball. Place on a clean, floured kitchen towel and cover lightly to rest for at least 15 minutes and up to 2 hours (for a longer rest, wrap tightly in plastic wrap to prevent drying of the dough).
4. Form tortilla. Flatten a dough ball on a floured work surface and roll the dough out, roughly in a circle, until it is very thin, approximately 1/16 inch.
5. Cook. Heat a large, dry skillet over medium-high flame. Add a rolled-out tortilla; when bubbles form (about 30-60 seconds) flip to the other side for about another 30 seconds. You can cook them for as long as you like, but at some point they will become stiff, more like a cracker than a soft flour tortilla. Experiment with the first few until you get the hang of it. Keep warm on a plate in a low oven, covered with a damp towel. Repeat with remaining tortillas.

Yields about a dozen, dinner-plate-sized tortillas.

OPTIONS

1. Add chili powder, dried or fresh herbs or other spices to the flour prior to adding the oil.
2. Add fresh herbs, pesto, flavored oil, lime juice or other wet additions into the dough during kneading.
3. Substitute up to 2 cups spelt, triticale, rye or other flours for a different flavor. These tortillas do not rely on gluten for shape or texture, so a GF flour substitute should be feasible (although you may need some sort of binder. If anyone tries it, please let us know how it goes.)

STORE

In the fridge for about a week.  Freeze well for 6 months or longer.

SEASON

Year round.