Making tortillas from scratch is well worth the effort. There’s a freshness that can’t be beat. Double the batch and freeze for a few meals. Jazz them up with alternative flavourings such as turmeric, chopped cilantro, and a dash of cayenne. Gluten-free tortillas are a bit of an art, but given a few tries, are well worth the effort.
Storage
Serve tortillas within an hour of cooking, or wrap in foil and refrigerate for a day or two, or freeze for up to a month.
Fresh Whole Grain Tortillas
Ingredients
- 2 1/2 cups (625 mL) whole wheat flour
- 1 tsp (5 mL) sea salt
- 1/2 tsp (2 mL) cumin seeds
- 1/2 cup (125 mL) ghee, softened, or extra-virgin olive oil, plus extra
- 1 cup (250 mL) warm water
Nutrition
Per serving:
- calories173
- protein4g
- fat10g
- saturated fat1g
- trans fat0g
- carbohydrates17g
- sugars0g
- fibre2g
- sodium196mg
Directions
01
In large bowl of electric stand mixer fitted with paddle, combine flour, salt, cumin, and ghee, or oil. Beat with paddle for 2 to 3 minutes, or until mixture is crumbly and evenly blended. Scrape down sides of mixing bowl with spatula.
02
Gradually beat in warm water and continue to beat at medium speed for about 5 minutes, scraping down sides of bowl occasionally with spatula, until dough is smooth. Mixture should have a sticky bread dough consistency. Transfer dough onto lightly oiled surface and roll into rope about 10 in (25 cm) long. Cut rope into 12 equal-sized pieces.
03
With lightly oiled palms, roll each piece into a ball and place on lightly oiled baking sheet. Press each down gently with your palm to flatten slightly. Cover with parchment paper and damp towel for a minimum of 15 minutes, or up to an hour.
04
To make tortillas, on clean, dry surface, use rolling pin to roll out ball of dough into 8 in (20 cm) round. Place on lightly oiled dinner plate. Cover with piece of parchment. Continue rolling and layering rounds of dough one on top of the other with parchment paper in between. When all balls have been rolled out, preheat nonstick skillet over medium-high heat.
05
Place tortilla in hot, dry skillet. Fry until it becomes slightly puffy and flecked on the underside, about 45 seconds to 1 minute, depending on temperature of element. Flip and continue cooking for about 30 more seconds, or until tortilla is done as you like. Remove to separate plate to cool. Continue cooking remaining tortillas, adding a bit of oil to pan only if needed.
06
Serve tortillas warm with seared chunks of salmon, cilantro, and shredded greens. Drizzle with a creamy chipotle sauce.
READ THIS NEXT
SEE MORE »
Purple Cabbage and Apple Soup
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Herb and Greens Frittata
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
Caramelized Fennel and Yogurt Dip
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
Tempeh and Mango Curry
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.