How to make homemade Tortillas
4 cups fresh ground grain
1 teaspoon salt
2 teaspoons baking soda
2 tablespoons organic butter
1 ½ cups warm water
I always use freshly ground grain. For my taste it is essential since store bought organic flour has had most of the nutrients removed and will only provide empty carbs. I also use heirloom Einkorn grain (see previous posts). I find it to have a taste and texture that is superb.
You can find a grain grinder online or at a local natural food store. The important thing to consider when purchasing, is the actual grinder. I prefer to have one that is stainless steel.
If you have a Kitchenaid, here is a nice stainless steel attachment:
Mix all ingredients together. Melt butter into the water by heating it on the stove before adding it to the flour.
Heat skillet on the stove on medium high with no oil. If you add oil, it will burn. I use a cast iron skillet that has not been pre-seasoned. Pre-seasoned ones are usually seasoned with GMO soy and corn oils.
Next, make dough into one large ball. Then make them into smaller palm size balls. The dough does not need to be kneaded and the balls do not need to be perfect. Just quickly lump together all the palm size balls your dough will make. (Probably around 12)
Next cover your tortilla press. I prefer to use parchment paper since wax paper is usually made with GMO soy.
Put one of your dough balls on the press, toward the back of the press.
Hold the press down for around 5 seconds.
Lay them out on parchment paper
Place on hot grill. Turn after 1 minute/30 seconds. Do not turn too early or it will stick to the pan.
Place in tortilla warmer. The tortillas will soften and become flexible in the warmer. Make sure your warmer has a tight lid.
I have one that is stainless steel inside.