Whole Wheat Tortilla Recipe

2016-03-11

100 Gms (2/3^rd Cup) Whole Wheat Flour

50 Gms (1/3^rd Cup) All Purpose Flour/ Maida

70 gms / 1/3^rd Cup Warm Water (nearly hot water)

¼ tsp baking powder

1 tbsp shortening or 20 gms

1 tsp sugar or 10 gms

12 gms or 4 tsp milk powder

½ tsp salt

* NOTE: The question is “How Does Saturated Fat Affect After Cooking”

Flavors: Most saturated fats have their own Flavors like Butter, Lard … etc
Air:Saturated fats can be manipulated to with hold air, (usually by beating or creaming as done while making cakes), lightening frostings and batters.
Shortens and Tenderizes (MOST IMPORTANT): Fats can interfere with the development of gluten network of proteins that is created when flour and water are combined and kneaded into dough. Without the addition of fats, gluten will form a long, rubbery like matrix, which is why bakers refer to adding fat to the mix as “shortening.” Solid fats also enable Flour more hydrated and also like vegetable shortening or lard, can actually be cut into flour for more flaky, tender results.

POINTS TO REMEMBER:

ALTERNATIVES OF VEGETABLE SHORTENING

Tags: atta tortilla, Flour Tortilla, mcdonalds wrap, soft tortilla, Whole Wheat tortilla

Comments (5)

posted by Asha Merchant on March 15, 2016

Amazing whole wheat tortillas recipe. Thanks for sharing. Wondering what happens if we use this recipe for pizza base. Do u think it might work? Please post if u do experiment with this ldea. Thanks.

Reply
- posted by Bharat Wadhwa on March 22, 2016
  
  yes it will 100% work (”,) in fact I was planning to post a recipe on it
  
  Reply
posted by harsh on June 6, 2016

Awesome . Thanks. Just one question: Can we use milk instead of milk powder?

Reply
- posted by Bharat Wadhwa on June 8, 2016
  
  well you can 🙂
  
  Reply
posted by ninette on August 18, 2016

can we have the text print of instruction as when u are making it you cant refer to the computer for instructions so a text print helps tks

Reply