My recipe is the White Flour Tortilla one from Jane Butel's Southwestern Kitchen. I used the Whole-Wheat Flour variation in which I subbed 1-1/2 cups whole wheat flour for that amount of the unbleached AP flour.
I deviated a bit from her instructions on this next part. She instructs to form 2 inch balls by pulling a bit off at a time, while keeping the remainder under plastic wrap. I am a little OCD. I weighed the dough, halved it, then cut it into approximately even pieces. The yield is listed as 8-12 (6-inch) tortillas. I would love to say I experimented with measurements on purpose, but alas, I calculated oddly in my head. The first half I divided into 4 pieces (pictured above). The second half I divided into 6 pieces. In the end it is a happy mistake because it allowed me to compare outcomes. The larger ones were larger than I prefer. In the future I will divide by into 12-14 pieces for smaller final product.
I rolled the first half of the dough with the wooden pin on a silicone mat that has diameter calibrations. (I just happened to have the mat.) Didn't stick. No problems. Easy peasy. Didn't really need the mat for it's measuring ability, although, it was a handy reference. (Ms. Butal instructs you to roll them into 6-inch circles at 1/8-inch thick.)
The recipe instructs to heat cast iron comal or griddle over medium heat, lightly oiled and wiped with a clean paper towel. Since glass-topped stove (sadly) does not accommodate cast-iron, I used a stainless skillet wiped with oil. Heat first side of tortilla for 45 seconds until brown spots appear, flip, and heat second side for just a few seconds.
A couple of notes:
- I diligently rolled the dough balls and stacked them to be cooked. BAD IDEA. They didn't seem sticky when I rolled them, but they stuck together while awaiting the pan. Had to re-roll several. I tried putting wax paper between, and they stuck to that too. So, now having done it all, I can attest that the recipe instructions to roll and cook at the same time works. It takes a bit for the first side to cook, allowing plenty of time to roll the next one.
- Overcooking the thin ones results in crispy tortillas. However, not all is lost (assuming that is not your intended result). I placed the cooked tortillas in a stack on a plate under a clean tea towel. Several of the tortillas were crispy going in. A bit later when I took them out, the crispy ones were now soft and tasty. Steam. Who knew.
- The whole wheat was OK. I usually like whole wheat. But I think next time - and there will be a next - I will only use one cup instead of 1-1/2 cups.
- Be sure to keep the unused dough under plastic while rolling and cooking. Don't want it to dry out.
Andrew and David loved them. Andrew even declared, "Mommy, we don't have to go buy tortillas anymore because yours taste really yummy!" *sigh* Now that's an endorsement I cherish.