I’m not ready to give up on my fancy-schmancy tortilla press…yet…but the other night when I needed some fresh tortillas to go with scrambled tofu rancheros, I went old school. Firing up the press seemed like too much of a hassle. Yeah, I know. An appliance that is supposed to add convenience to my life is too much of a hassle. Turns out elbow grease creates a more satisfying (and better-looking) tortilla. But you all probably knew that already.
Whole Wheat Chipotle Tortillas
2 cups whole wheat flour
1 cup AP flour
3/4 tsp. baking powder
1/2 tsp. cumin
3/4 tsp. salt
3/4+ cup cold water
1 tsp. pureed chipotles in adobo sauce (or more, if you like it hot)
In the bowl of a food processor, pulse the whole wheat flour, AP flour, baking powder, cumin and salt together. In a measuring cup whisk together the water and pureed chipotles. With the processor running, slowly pour in the chipotle mixture, stopping to clean the sides of the bowl if necessary. I found that I needed just a bit more water to get the dough to come together in a ball.
Remove the dough and knead for about 2 minutes. It should not stick to your hands, so if it does, add flour sparingly. Divide the dough into 12 more or less equal balls, cover with a clean kitchen towel and let rest for about 10 minutes.
Meanwhile, heat up a skillet or two. When ready, lightly flour the counter or a large board and roll out one of the dough balls so that it is very thin. Mine were probably 8″ in diameter. Brush off the excess flour. Lightly spray the skillet with cooking oil and plop in the first tortilla. It should only take a minute or two per side to cook. Remove and either place on a cooling rack (for later) or place tortilla in a towel and wrap it up to keep it warm. Proceed with the remaining 11 balls of dough.
These freeze like a champ.