Quote of the day:
“Root beer is super water. Tortillas are bean blankies. And I call forks … Food rakes.”
Haha, I had to laugh when I read that Bean blankies…that is seriously the best description i’ve ever heard for a tortilla!
Speaking of tortillas, these whole wheat tortillas were so much fun to make…not to mention, they were really tasty too
Although this would be a fairly easy dough to knead by hand, the WonderMix definitely sped up and simplified the process! I like how I was able to add ALL of the ingredients at once and then just turn the machine on and wa-la!
Something that I’ve noticed, when kneading dough in the WonderMix, is that the dough hook cleans the sides and bottom of the bowl really well. I did a little side by side bread mixing test with a WonderMix and KitchenAid the other day, and it was amazing to see the difference! After both batches were done kneading, the sides and bottom of the WonderMix bowl were completely clear of dough, while the sides and bottom of the KitchenAid bowl were sticky and covered in dough.
Seriously, this machine is awesome!
- 1 ½ c. warm water
- 1 egg
- ⅓ c. canola oil
- 1 tsp. salt
- 1 tsp. Rumford baking powder
- 3-5 c. whole wheat flour
- Mix everything together in WonderMix, using dough hook and dough divider. Start with only 3 cups whole wheat flour and then add flour, a little at a time, until dough gathers together into a soft ball. Knead for several minutes until the gluten develops.
- Turn dough onto a floured surface. Roll into balls the size of a large golf ball. Cook on a dry, hot skillet (or an electric tortilla maker) until tortilla is dry and speckled brown.
- Place in a towel to keep soft and warm.
- Yields about 24 medium tortillas.