A stack of Wheat Tortillas

My rustic wheat tortillas

I’ve tried many of my own versions of wheat tortillas, some good, some not so good but I really love this recipe from Diana Kennedy’s book The Art of Mexican Cooking.

Instead of using vegetable shortening I’m using coconut oil.  The verdict is still out on the touted benefits of coconut oil, it’s been found to increase the good (HDL) as well as the bad (LDL) cholesterol but does not seem to affect the overall ratio of the two.

Regardless, it’s a saturated fat and should be used in moderation (no more than 10% a day should come from saturated fat).

And don’t worry about getting the shape perfectly round, that comes with years of practice, or never, like with me but it doesn’t matter, they will look rustic and still taste delicious.



1/2 tsp sea salt

1/2 cup warm water

1 1/3 cup all purpose or bread flour

2/3 cup whole wheat flour

3 Tbsp coconut oil (I keep mine refrigerated and take it out a few hours before use)



1. Stir the salt into the warm water.

2.  Mix the two flours into a large mixing bowl.

3.  Add coconut oil, one tablespoon at a time, and work into flour.  Mixture should be crumbly.

4.  Gradually at water into mixing bowl and start kneading.  Knead for about 3-4 minutes.

5. Cover with saran wrap and let sit for a minimum of 30 minutes.

6. Heat a cast iron skillet, comal, griddle or non-stick skillet to medium heat.

7.  Divide dough into about 8-10 pieces and roll into small balls.

8.  Take one of the balls and press into a small circle.  Roll out with a rolling pin into approximately a 5 inch circle.

9.  Place tortilla into heated skillet and cook for about 10-15 seconds.  It should be speckled and opaque.

10.  Turn over and cook other side for about another 10 seconds.  If the tortilla smokes or burns turn down heat and flip tortilla over.

Serve immediately.  Left-over tortillas can be reheated in the skillet before serving.

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Round loaf of bread cut into slices

Adapted from Jim Lahey, Sullivan Street Bakery in New York City.  This is the easiest bread you will ever make besides being also so delicious, you can start it friday night and bake it saturday afternoon.  Once you make it, you will make it over and over and over again.


Makes one loaf.

2 1/4 cup bread flour *

1/4 cup whole wheat flour

1 tsp salt

1/2 tsp yeast

1 1/2 cup cool water


1.  In a large bowl add flours, yeast and salt.  Add cool water and stir with a wooden spoon until all of the flour is hydrated.  Dough will be sticky and shaggy.  Cover with saran wrap and let rest at room temperature (70 degrees) for about 12 -18 hrs.

2. Dough will be dotted with bubbles.  Flour work surface and pour dough on it, sprinkle flour onto dough and fold it over on itself once or twice.  Cover with saran wrap and let rest for 15 minutes.

3.  Use more flour to prevent dough from sticking to hands and shape dough into a ball.

4.  Coat a cotton towel with a generous amount of flour, wheat bran or cornmeal and place dough seem side down on towel.  Sprinkle more flour on top and let rise another 2 hours. After one hour, place a 6-8 quart cast iron, enamel, pyrex or ceramic covered pot in oven and preheat to 450 degrees

5.  When dough is ready, dough will be more than double in size, slide your hand under the towel and turn dough over into pot, seam side up.  It’s ok it it looks messy, just shake pan once or twice to distribute dough evenly in pan.  Cover with lid and bake 30 minutes.  Remove lid and bake another 15-30 minutes until bread has a nice brown color.  Cool and enjoy!


* Try to find “unbleached” flour.  I like King Arthur flour, a bit pricier than the regular bleached flour but if you do a lot of baking it’s completely worth it.  They also have amazing recipes listed on their website.


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