Pipin Hot Bakery Whole Wheat Tortillas
These flavorful tortillas were used at the bakery for our breakfast burritos, which had scrambled eggs, cheese, salsa, fried potatoes, and sour cream. i also use them to make bean burritos, quesadillas, and as an accompaniment with a bowl of pinto beans.
Steps
Combine flours , baking powder , and salt.
Stir in the oil and water all at once , using mixer or a fork , and toss quickly.
When dough can be gathered into a soft mass , turn onto floured surface and knead a few times.
Form 8 balls of dough , dredge in flour , and store in a plastic bag to prevent drying until ready to be used.
Flatten first ball of dough into a disk.
Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge , turning over frequently.
Place tortilla in ungreased , frying pan that has been preheated to medium-high heat.
Cook 30-40 seconds on one side , turn over with spatula and cook 30-40 seconds on other side.
, first side should be pale and sprinkled with brown spots and the other side will be blotched.
Repeat process with other balls of dough.
Stack tortillas on a plate as they are cooked and cover them with a dish towel , which will keep them soft.
Ingredients
white flour, whole wheat flour, salt, baking powder, canola oil, water