All-Grain Tortillas

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All-Grain Tortillas

 

2 cups unbleached all-purpose flour or bread flour

1 1/2 cups blue corn masa harina para tortillas or harinilla

1/4 cup whole wheat pastry flour

1/4 cup amaranth flour or mesquite flour

4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups warm water

1/4 cup 1/2 stick cold butter, cut into pieces

 

In a medium mixing bowl using your hands or a wooden spoon or in the bowl of a

heavy-duty electric mixer fitted with the paddle attachment, combine the

unbleached flour, the blue cornmeal, the whole wheat and amaranth flours, baking

powder, and salt. Cut in the butter until crumbly, using a fork or pastry

blender if making by hand. Gradually add the hot water to the flour mixture,

stirring just until the dough sticks together, clears the sides of the bowl, and

a soft firm ball is formed, adding a tablespoon of water at a time if the dough

seems too dry. Cover the dough with plastic wrap and let rest for 45 minutes.

To shape the tortillas, divide the dough into 12 equal portions. Shape each into

a ball and place on a baking sheet or marble slab. Drape each ball around your

forefinger, making a depression on the underside, which makes a mushroom shape

and creates an air bubble to help it roll out into an even round. On a very

lightly floured work surface, flatten the ball with your palm. (The flattened

balls can rest on a greased baking sheet, covered tightly, for 30 minutes

longer, if necessary.) Place one of the portions of the dough between 2 pieces

of plastic wrap or wax paper. Press in a tortilla press, turning at regular

intervals, until the desired thickness. Or roll out with a rolling pin to a

4-inch round, 1/4 inch thick. Stack between layers of plastic wrap to prevent

drying out while pressing out the remaining dough. Bake as soon as possible.

To bake the tortillas, heat a large ungreased heavy cast-iron skillet or comal

over medium-high heat until a drop of water dances across the surface. Place the

tortillas, one at a time, in the pan, and bake for about 2-1/2 minutes. When the

dough looks dry and brown spots are formed, turn over to the other side and bake

for 2 to 3 minutes. Keep flipping back and forth until the tortilla is soft, not

crisp; it will puff up to l/2 inch thick. It is very easy to overbake, so pay

close attention to the timing. Remove each tortilla to a clean towel. Cover

until serving.