Hi bold bakers!
3-ingredient flatbread was one of my biggest videos of 2018 but one of the most common
questions I got asked was "can you make this with whole wheat flour?"
Well I've got a fantastic whole wheat tortilla recipe for you right now, it is just a few
ingredients and you don't need any yeast to make it as always the recipe can be found
on BiggerBolderBaking.com and make sure you check out my website because I've got loads
of recipes over there.
Okay let's get started in a nice big bowl.
So now you can make this dough using a stand mixer however you don't need to.
It's really easy to make it by hand.
Into my large bowl I'm going to start out with my whole-wheat flour.
So as you can see I used a finely ground flour but you can use something a little bit coarser.
Whole-wheat flour is really great to add into your diet, it is full of nutrients and fiber.
Now because I don't use whole wheat flour all that often, I keep it in my fridge and
that's a really great way to keep it fresh.
In your fridge or even in your freezer.
So maybe if you use it every few weeks or so it will stay nice and fresh for much longer.
So next I'm gonna add in all-purpose flour, now I'll tell you the reason I do this, I
never use 100% whole wheat flour because it actually can be really heavy and difficult
to work with what I do is cut it with a little bit of white flour.
So generally I do around maybe ? whole wheat and ? all-purpose and it just makes for a
much better dough and just easier to handle.
It might seem like I'm telling you a lot of flour facts but honestly if you make breads
and doughs and things like that you need to know all this information because it just
makes your life so much easier.
Okay now next into this we're going to add in some salt.
So next up is our leavening agent, it is baking powder.
Now just like I said earlier, you don't need yeast to make this dough, it is super easy
and without using yeast, it is actually a much quicker dough to make.
So in you go.
And then with a spatula just mix all of these ingredients together to make sure that it's
well combined.
So it's becoming more and more prevalent that people are changing the flours up in their
diet and lots of people now are using almond flour.
Now you cannot unfortunately use almond flour in this recipe, however Olivia has created
a really fantastic flatbread using almond flour on my website so make sure you go and
check that out.
So our next ingredient makes our tortilla soft and flaky, and it a vegetable oil.
You can also use maybe coconut oil, sunflower oil, and olive oil but just note it is little
bit stronger in flavor.
Lovely.
And then just get your spatula and mix this in until it kinda gets a little bit crumbly.
To be honest with you what I like to do when making bread is get stuck in with my hands
and just rub it in just similar to the way you rub in butter to flour.
You just crumble it to make sure it gets all the way throughout your flour.
So as you can see this looks like coarse breadcrumbs, this is perfect.
So now our next ingredient is our water that brings it all together.
Now let me tell you something about this.
When making any kind of bread dough, you want to make sure that you add in maybe 2/3 of
your water, don't add it all in at once, and I'll tell you why.
Once it's in there, you can't take it out.
And there's nothing worse than a really soggy dough.
What you want is for this dough just to come together.
You might now need all the water, or, maybe you'll need a little bit more water.
Everybody's dough is different, so start out with 2/3 of the amount of water and then go
from there.
I know this seems like a lot of information for making breads, I'm kind of a bread nerd,
but to be hipness with you, it makes all the difference.
So now this is where I like to get stuck in with my hand because with your hand you can
tell exactly the texture of your dough, if it needs a little bit more water, if maybe
it's a little bit wet.
It's just so much easier to tell by using your hand rather than using a wooden spoon.
So check this out, I can see that my dough does need that bit of extra water, so I'm
going to add the rest of it in, and bring my dough together until it forms a ball.
So if you use all your water and are worried, "Gemma, what do I do?
I used up all my water," add in a little bit more, I'm gonna tell you what to look for.
So what you're looking for is a ball of dough, and a clean bowl, if you have these two things,
you're golden.
So there's my dough, I already know by the feel of it it's going to be a good dough.
Now what you want to do is just cut it up into 10 different pieces because it's gonna
make 10 tortillas.
Once they're cut up on the counter just roll them into a little ball.
Sometimes also you can find it's actually easier to do in your hand.
Working in bakery I used to have to do hundreds of these little rolls a day, at like 3 in
the morning.
Maybe like 500, 600, so I got pretty good at it.
And then after all the time of training I can actually do two at the one time.
Let's see if I can.
Oh yeah, boop.
So now here's what you want to do, get a nice clean tea towel, lay it over your dough, seal
them in there, and make them nice and snug, you don't want your dough to form a skin and
by covering it with a nice clean tea towel that won't happen.
Also now what we're going to do is let these rest for around 15-20 minutes, this resting
period makes them so much easier to roll, so just let them hang out, minimum 15 minutes.
So it's been a few minutes, my dough is lovely and relaxed so now we can roll them out.
So just flour your surface lightly, this will make it much easier to roll, and then with
a rolling pin, we're gonna roll these out to around 8x8 inches.
Now you don't want to go too much bigger than that and I'll tell you why.
They'll end up being really crisp, and you want them to be nice soft tortillas.
So 8x8 inches is kinda like the sweet spot that I found.
So now believe me when I tell you when I first started out as a pastry chef, when I tried
to make pizza, tortillas, anything that was supposed to be round, it never turned out
round.
It was always these really odd shapes, but over the years I've gotten a lot of practice
and I find that if you turn your dough as you're rolling, you're more than likely to
get that rounder shape.
And if you don't, whatever, it's still gonna taste good.
So this is looking good, and surprisingly round, which is awesome, so I get asked a
lot, what is a piece of kitchen equipment I couldn't live without, and the answer is
a ruler, and I'll tell you why, baking is about precision, you need to have the same
size tin as I do, you need your tortilla to be the same size as mine, you need your pizza
to be the same size, all of these things it's really important to have an inexpensive ruler
to hand in your kitchen.
And I can tell that this is 8x8 inches.
So, great, this guy is ready to be cooked off.
So to cook them off you need a nice large frying pan, nonstick is preferable, so I have
this over a medium low heat, now while you're rolling out your tortillas, let your pan heat
up, get it to a good kind of moderate temperature, not smoking, and then they'll be good to cook
off your tortillas.
And you'll see that I don't use butter or oil to cook off the tortillas, it doesn't
need it.
So not only is this a fast dough to make, and you don't need a machine to make it, they
also cook around 2 minutes on each side so they're really quick.
And as you can see, they're already starting to bubble, gorgeous.
So as your tortilla is cooking off, be super productive and roll out your next dough.
So at around the two-minute mark, have a little look, and if he's nice and toasty on the other
side, give him a flip over.
So this is looking good and bubbly on the other side now I'm just gonna lay it on a
plate with a clean napkin and then cover it over.
So the reason that I want to cover it over in a tea towel is because it kind of steams
it and keeps the bread nice and soft, so make sure you do that step.
Now my pan is ready to go again I've got another tortilla, so just keep on cooking them off.
So I'm very happy to say that I've actually collaborated with the wheat foods council,
and I've made this recipe and many more for them, I've made savory and sweet, so check
them out on my website, I've got a mushroom and thyme galette, we've got a breakfast muffin,
the tortillas, lots of really great recipes there.
You can see when they're cooking, these lovely big bubbles form, that's exactly what you
want from your tortilla.
That means that they're nice and flaky.
If you cook and roll as you go, you'll make these in no time.
The nutritional values for these tortillas are on my website, they're 136 calories each,
which is fantastic when you're thinking about part of your lunch or even a snack in the
afternoon.
Okay, another one looking good, I'm gonna put him under my tea towel, and then pop on
another one.
So cook it on this side for 2 minutes, and once it's looking good, flip it over.
There you have it, that's our last tortilla.
So you can do anything you want with your tortilla, you can use it as a wrap for a sandwich,
you can make it into a burrito, or do what I like to do and make it into a quesadilla.
Considering that carbs and cheese are two of my main food groups, I can't wait to try
this.
I love these tortillas because with the little bit of oil in them, it makes them kind of
flaky and bubbly so you have all these lovely little air pockets all the way throughout
your tortilla.
Without a doubt, this is a great way to inject a little bit of whole wheat into your diet.
And cheese.
As always this recipe can be found on my website and make sure you check it out because there's
loads of videos there that you might not have even seen.
I'll see you back here really soon, for more Bigger Bolder Baking.