Help! 100% Fresh milled White Sonora Wheat Tortillas
I'm trying to learn how to make 100% whole wheat tortillas using freshly milled White Sonora Wheat flour from my Nutrimill. I used this recipe that I found on the whole grain connection.
500g ground Sonora wheat flour (about 3 cups)
42g olive oil (3 Tbs)
275g of warm water (155 degrees F)
7g of salt (dissolved in the water)
Rub the oil into the flour. (I used a food processor). Add the warm salty water, just enough to make a firm dough, which can be pressed into a ball. Stored covered for 3 to 24 hours. Form small balls and press into flat rounds, rolling out until very thin. Cook on a hot cast iron pan.
The recipe doesn't call for any kneading of the dough. I was able to work with it ok, but when rolling out, the edges were very raggedy and would rip and tear very easily. The flavor was awesome but if I overcooked the tortilla at all the texture became very cracker-y. Any tips for my raggedy edges and crackeriness? Should I add more water, or do any kneading?