Simple Bread Tortillas
I got this recipe out of Mother Earth News a long time ago … around 1980 but lost my copy. Then, not too long ago, I found it on their website. Here is a PDF copy in case the web page goes away.We started making it again and like to make a smaller batch and make it fresh each time for breakfast burritos. For now, we have modified the recipe, reflected below. Feel free to experiment and adjust flour and water quantities to get desired consistency. Not too wet, not too dry, according to what you like.During periods when we were making these a lot, we'd mix the dry ingredients ahead of time and store. To use this we'd mix 1 cup dry ingredients with 1/3 cup water. Add extra flour if needed while kneading.
- 1 cup whole wheat flour
- 1/8 cup brewer’s yeast (you can leave this out; if you do, use a little more flour)
- 1/4 cup soy flour
- 1/3 teaspoon salt
- 1/2 cup water
- Put the dry ingredients in a large bowl and stir to mix.
- Add the water to the dry ingredients and mix so that all the flour is moistened (you'll probably need to use your hands).
- Put on floured board or kitchen counter and squeeze/knead a minute or two till it is a little springy.
- Pull off enough dough to make a ball about the size of a ping pong ball, or bigger if you want bigger tortillas. Shape into a nice ball.
- Roll flat and thin with a rolling pin. As you do this, sprinkle flour on board and dough to keep from sticking.
- Place on hot dry griddle or frying pan.
- Cook until it starts to brown in spots. It won’t take long. It will probably bubble up a little as well.
- Flip over and cook the other side.