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Whole Wheat Tortillas

In the Bosch bowl with the dough hook:
  • 1-1/2 c. warm water (or liquid of choice i.e. bean water, reconstituted chipotle liquid, etc.)
  • 1 egg or 2 egg whites
  • 1/3 c. canola oil
  • 1 t. sea salt
  • 2 t. baking powder
  • 2 c. whole wheat flour
  • 2 T. dough relaxer
Mix thoroughly.  Knead on speed one, continue to add fresh ground whole wheat flour until the dough stats pulling away from the side of the bowl but never picks up from the bottom.  The dough should be extremely soft and sticky.  Knead for 8 minutes or until the gluten develops.  Place in a well-oiled bowl, cover with plastic wrap, and allow to rest for 30 minutes.

Using plenty of oil on your hands, pinch off golf ball size rolls for small taco size tortillas or larger for burritos.  In electric tortilla press, cook for 30 seconds on each side or until tortillas are dry and speckled brown.  Place tortillas in a plastic bag to sweat, remove after 5 minutes to let cook.

When they are cool, place in a plastic bag to keep them soft.
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