Homemade Whole Wheat Tortillas Recipe
Preheat a dry, cast iron skillet over medium high heat until hot. Add your first tortilla and cook for 20 to 30 seconds, until the top side starts to puff and bubble. Then flip and cook for 20 to 30 seconds more, taking care not to let it burn. Adjust your heat as needed.
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Heat a heavy, ungreased griddle over medium-high heat. Toss a tortilla onto the griddle and let it heat on one side for about 1 minute, until it begins to brown in spots, then use tongs to lift and flip the tortilla to bake it on other side, about 1 minute. While the first tortilla is baking, roll the second one out.
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Heat a pan over medium high heat and grease lightly. Drop one dough circle into the pan and let cook until bubbles form- about 1 minute. Flip over and cook another minute, pressing down with a spatula if needed. Repeat with remaining dough. Use immediately, store in an airtight container in the fridge or freeze.
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Heat a nonstick skillet over medium heat. Divide dough into 8 balls. Roll out each ball on a lightly floured surface until super thin (pretty much as thin as you can without making holes in it). Cook tortillas one at a time in the skillet, turning when bubbles start to appear. Keep warm cooked tortillas wrapped in a towel while you are cooking.
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Stir together until the mixture resembles crumbs. Gradually add the water and keep stirring until the mixture pulls together into a dough. If the dough is too sticky, add a little more plain flour, if it's too dry, add more water, a little at a time. Shape into a disk and divide into 8 equal parts.
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Combine the whole wheat pastry flour, vital wheat gluten, baking powder, and salt in a medium mixing bowl. Gradually stir in the hot water to form a soft, but not sticky dough. If you add too much water and the dough is sticky, add more flour a tablespoon at a time. If the dough is too dry, add more water a tablespoon at a time.
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Preheat the oven to 350°F (or 175°C). Stack and cut refrigerated or room temperature corn tortillas in half. Continue to cut into triangles so it yields either 4 or 6 chips per tortilla. Spread the tortillas onto a shallow baking sheet. Pop in the oven at 350°F (or 175°C) and bake for 8 to 10 minutes or until crispy.
Homemade Whole Wheat Tortilla is a healthy, unleavened option that
Daniel Fast recipes are essentially a whole food plant based diet with no refined flour, bread, sweeteners. There are two passages (Daniel 1:12 and Daniel 10:12-13) that define the diet as: Eating only fruits, vegetables, legumes, whole grains, nuts and seeds. Avoiding "choice foods" such as meat, dairy and sugars. Drinking only water.
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Whole grains (Brown rice, quinoa, oatmeal, bulgur, millet) Beans and legumes (Black beans, kidney beans, pinto beans, lentils) All fruits and vegetables. Nuts and seeds. Water. In a typical Daniel Fast, you would cut out animal products like dairy and meat, and added sugar. You also cut out caffeine, so no coffee or tea.
Whole Wheat Tortillas
Pita bread, whole wheat tortillas, whole wheat pasta, and Ezekiel bread are grey areas for some, but you have to decide that for yourself. Focus on your whole foods: Fresh fruits and vegetables. Whole grains like rice, quinoa, and oats. Plant proteins like black beans, pinto beans, and lentils. Nut butters and seeds.
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Make the whole wheat tortillas following the recipe directions and let them cool. Preheat the oven to 350 F. While the oven heats, slice your tortillas into chip-sized pieces (about 6) with a sharp knife or pizza cutter. Lightly spray or brush them with olive oil and lightly salt. Bake for 7 minutes.
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Mix together flour, oil, and salt in a medium bowl. Slowly drizzle in the warm water, pausing to stir and mix together until a tacky dough is formed. (Add an additional tablespoon or two of water if needed). Knead the dough in the bowl for two minutes, then let rest for 20 minutes. Divide into 8 small, equal-sized balls.
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Let dough sit at room temperature 30 minutes. Divide dough into 8 equal pieces, and roll each piece into an 8-inch circle to ¼-inch thickness. Rub a skillet with olive oil, and set over medium-low heat. Cook tortilla for 1 minute. Turn over, and cook 2-3 minutes on second side or until flatbread bubbles up. Repeat for remaining tortillas.
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Instructions. Combine the whole wheat flour, olive oil, applesauce and salt in the bowl of a stand mixer fitted with the dough hook. Beat the dough for about 5 minutes until the dough is flaky, stopping occasionally to push down the flour that rides up the sides of the bowl.
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Preheat oven to 350 °. In a large bowl, toss broccoli, bell peppers and mushrooms with garlic, Bragg, vinegar and seasoning mix. Roast vegetables on a lightly oiled cookie sheet, turning occasionally and mounding to keep from drying out, for 30 minutes. Remove vegetables when done and preheat oven to 450 °.
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Let dough sit at room temperature 30 minutes. Divide dough into 8 equal pieces, and roll each piece into an 8-inch circle to ¼-inch thickness. Rub a skillet with olive oil, and set over medium-low heat. Cook tortilla for 1 minute. Turn over, and cook 2-3 minutes on second side or until flatbread bubbles up.
