The flour ingredients
The "testales" all lined up like little soldiers
Once again I find myself writing about food. That seems to be the topic of all my posts lately. I did want to try something a little different with a recipe I had posted about before. I'd never made whole wheat flour tortillas, so this was something new to me. I did worry the dough would be difficult to work with, as when I've made whole wheat bread. As it turned out, the dough was nice and easy to work with. To me, the taste was different somewhat, a little 'nuttier' and the texture a little 'chewier' than the usual tortillas of the past. The recipe itself remains unchanged, but I did substitute some of the flour with spelt flour. So essentially, these tortillas were made with four cups of whole wheat flour and one and a half cup of spelt flour. Next time, I'm going to try using flaxmeal. Did I mention I love whole flax seed? It has become my favorite snack, and the best way to enjoy it is straight out of the package. Mixing it with plain yogurt is also a nutritious way to enjoy it. My recipe yields about three dozen tortillas. What I do is cook the amount we need for a meal, and place the rest of the rolled out dough between square sheets of plastic sheet dividers, like the ones used to store hamburger patties. I don't know what they're called, but I bought a box from a restaurant supply store. You could also use wax paper. I place them inside a ziplock bag and store in the fridge. When we need freshly made tortillas, all I do is preheat the 'comal' and cook. What could be easier? For presentation, make sure you wrap them in a nice tea towel. I like to use the ones I embroider myself. I should clarify, I didn't hand embroider mine, I used designs I buy and use in my embroidery machine.