Once you make your own tortillas, you’ll wonder why it took you so long to ditch the
store bought variety. The combination of masa and whole wheat in this recipe unites traditional flavor with amplified health benefits–an obvious choice for your next Taco Tuesday or favorite meal.
- 3⁄4 cup masa harina
- 1 1⁄4 cup whole wheat flour
- 1⁄2 teaspoon sea salt
- 1 1⁄4 cup warm water
Whisk together the masa, whole wheat flour, and salt in a large bowl. Gradually add water and mix together with a fork until a loose ball of dough forms. If your dough is too sticky, add more whole wheat flour. If your dough is too crumbly or scaly, add 1 tablespoon warm water. Using your hands, remove the dough onto a (whole wheat flour) floured surface and knead the dough until smooth and springy, about 5 minutes. Cover the dough loosely with plastic wrap or a damp towel and let rest for 30 minutes.
Preheat a cast iron skillet on medium heat while preparing 10-12 individual dough balls. Make golf ball-size dough balls by rolling small pieces of dough in between your hands until round, smooth, and uniform in size. Keep dough covered when not handling. One at a time, using a rolling pin (my preferred way) or tortilla press, roll out each dough ball until fairly thin and about 6-7 inches in diameter. Cook on each side for 45 seconds or until golden. Your tortillas should be flexible and soft. Serve warm.