You may like my other tortilla recipe, but this one is even BETTER using 100% freshly milled Kamut (or Khorasan – same wheat berry)
Enjoy!
The SOFTEST Tortillas with 100% Freshly Milled Kamut
I have found that the softest tortillas are made with this recipe and with freshly milled Kamut/Khorasan!
Ingredients
- 2 ½ cups freshly milled kamut flour mill about 1 ¾ cup wheat berries
- ½ cup lard shortening or butter can be used but lard works the best. Butter needs to be soft
- 1 TB oil or 1 TB of lard, shortening, or butter
- 1 cup or more of room temperature water
- 1 ½ tsp salt
Instructions
- Place flour in a bowl, add the salt. Mix.
- Add lard/shortening/butter and extra tablespoon of oil to the bowl and mix together with your hands until the fat is cut in and the dough looks crumbly.
- Slowly add in water a little at a time and mix in with your hands until dough is able to come together into rough dough ball. Knead for about 5 minutes until smooth. If dough is sticky, add a little water to your hand.
- After kneading, place in bowl and cover with plastic wrap or damp towel. Let rest for at least 30 minutes in a warm place (can be longer).
- After resting, take dough out and shape into 12 dough balls. Place dough balls on a plate, pat extra lard/shortening/butter on top of the dough balls and cover with plastic wrap. Let rest 5 minutes.
- While dough balls are resting, heat your skillet, comal, or griddle on a medium to -high heat. It needs to be fairly hot, but you will probably need to adjust your heat later.
- After dough balls have rested, remove one dough ball and make sure the rest are still covered. Flatten the dough ball and flour both sides. Roll out into a long oval shape, turn dough, and roll out into a circle. This will take practice, but shaping it into an oval first helps get a circle shape.
- Roll out tortilla until very thin. Dough should be able to stretch without breaking (if it can’t be stretched, it needs to rest longer).
- Once tortilla is rolled out very thin, place on skillet and watch for bubbles. When you see the dough bubbling up (should be about 20-30 seconds), flip over to other side. Allow other side to cook. Tortilla is cooked when there is no “wet” dough to be seen. The other side should bubble too.
- If you see burn marks on your tortilla before tortilla is cooked, lower your heat. I usually have to adjust mine down to a medium heat by the time I’m done cooking tortillas.
- After each tortilla is cooked, place in a bowl lined with a towel and cover up with towel. Your tortillas should be covered immediately after cooking to allow them to soften and stay hot.
- Once tortillas are all cooked, allow to rest fully covered for about 5 minutes. This helps them to soften even more. If you want to serve immediately, just flip the stack of tortillas upside down where the oldest tortillas are on top and the newest are on the bottom.
- Serve up and enjoy! To store for later, allow tortillas to fully cool and place in Ziploc bag or airtight container and store in fridge for about 3 days. To reheat, place back on a hot skillet flipping on each side until warm. If they feel dry, sprinkle some water onto each tortilla before warming up.
Tried this recipe?Let us know how it was!
Any recommendations on a brand for lard? I’ve been struggling to find a good quality organic brand.
Thanks
I highly recommend FatWorks! I’ve even seen it in Walmart.
Can I use beef tallow in place of lard?