Recipe

Whole Wheat And Flax Meal Tortillas Recipe

Add Step-by-Step Photos	Bunnyrock / All my dishes 2 years, 9 months ago Basic recipe that can be customized with different spices for a completely different flavour every batch. Makes eight 10" tortillas Prep:30m Cook:15m Servings:8	Bunnyrock
	tortilla whole wheat flax meal

Balls of tortilla do

Rolling out the tort

Dry pan frying, air

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Ingredients

3 cups whole wheat flour, less 3 tablespoons

3 tablespoons flax meal (ground flax seeds)

1/4 teaspoon baking powder

1 teaspoon salt

1 tablespoon or so each of any seasoning you want to use (I usually use a combination of three of the following: nutritional yeast, powdered garlic, powdered ginger, sage, chili powder)

3 tablespoons canola oil

1 cup warm water

Directions

If using bowl and hands: Mix dry ingredients together, and add wet - if too dry, add more water by the teaspoon. Knead until not too stiff.

If using food processor or stand mixer: Use dough hook. Mix dry ingredients together. Turn on machine, and add wet. If too dry, add more water by the teaspoon. Leave machine on until ball of dough forms.

Wrap dough ball in saran wrap and let stand for ten minutes.

Separate dough into eight pieces and form into balls. Cover in saran wrap and let stand for another ten minutes.

Roll out each ball into a ten inch round. Stack on plate and cover with a tea towel so they don't dry out.

If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease.

Place dough round on griddle, flipping when air pockets inside the round start to inflate, making sure to pierce the bubbles to release the air. Tortillas are cooked when they are slightly golden in colour on both sides.

Use immediately, store in refridgerator in Ziplock bag for up to five days or freeze for future use.

To use out of fridge or after defrosted:. Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds

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Comments

bigeats 2 years, 9 months ago said:
Wow. These sound so healthy. Will be making them for lunch wraps. Thanks!

bunnyrock 2 years, 9 months ago said:
Awesome! I hope you like them. They really are delicious, and but out all of the crap that store bought versions put in.

oldchem 2 years ago said:
These sound reaLLY GOOD, FAR BETTER THAN SHOP BOUGHT.

organicmama 2 years ago said:
These sound very healthy, thanks for this, will bookmark.

infiltrators 1 year, 5 months ago said:
Eeee! I can't believe you make these yourself. I am so trying them this week.

cis 1 year, 3 months ago said:
CANOLA OIL? That's NOT HEALTHY.
All my American friends have been brainwashed into thinking Canola oil is healthy. It is not. They took a vegetable that was fed to cattle only (because it was known to be toxic to humans) and genetically modified it. There is NO canola plant. How much more unhealthy could it be?
I'd rather use organic virgin coconut oil (of the non- bleached, non-deodorised, non-hydrogenated variety).
Lose the canola!!!

ibrandi 8 months, 2 weeks ago said:
FOA, cis, why so angry? I know I didn't know about canola, and I appreciate being educated about it, but I totally don't get the vehemence. There's a choice to alter the recipe, you could have just clicked on that, changed the type of oil, and added the helpful information there. I hope you can figure out why you felt you needed to respond like that, and choose to be kinder next time.

Bunnyrock--I'm curious: Are these soft and pliable? I would love to start making these regularly, but I know I'll get frustrated if they crack and break when I try and roll them. Thanks!

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