The weekend is coming, how about preparing these beet whole wheat flour tortillas? A recipe with which you can prepare in a much healthier way all kinds of tacos, burritos, fajitas or quesadillas! Surprise everyone with this super colorful new version!
From Mexico, flour tortillas are usually consumed with different types of fillings, resulting in delicious and super tempting meal! Although they can already be found in their whole wheat version in different supermarkets, it is worth learning how to make them at home, without additives or preservatives!
Let’s talk a bit about the recipe:
These beet whole wheat flour tortillas are simple to make, they do not require a lot of experience to prepare. The ingredients are simple and easily accessible in any store. But unlike other flour tortillas recipe, these particularly require an extra step prior to its elaboration.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, fine ground (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. For this reason I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
Like any traditional recipe, the ingredients to use are the same. The only difference is that in this version, it takes beet puree for its preparation. So the proportions vary because it is a dough with vegetables that provide moisture. Therefore, the amounts of the ingredients are adjusted and modified accordingly.
Despite the speed and simplicity of this recipe, this preparation has an extra step. Which is to prepare the beet puree. To do this, you can previously choose to cook the beets or not. However, by having a dense pulp, the convenient would be to boil the necessary time until they soften.
However, if you have a powerful blender, you could save this step. Because you could peel the beets and blend them directly. The machine may find it difficult to work as it is so thick. Therefore, to help this process and that the machine works better, a little water is added. In this way you will get a smooth and homogeneous puree.
About the tortilla dough:
It is a simple dough that requires few ingredients, it is easy and fast to make. As a result, a dry dough is obtained, which is not sticky. The amount of liquid is enough so that the dough is easy to stretch and after cooking, maintain that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.
In order for the dough to achieve flexibility, it is necessary for gluten to develop and this is achieved with kneading. Because kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary and thus the dough relaxes.
Once the dough is ready to speed up the times in a practical way, it is convenient to divide it into equal portions and make a bun with each of them. Then after the break, proceed to stretch each dough bun in a circular shape and as thinly as possible. When stretching the dough, consider that its size will shrink a bit during cooking.
With this recipe, tortillas can be custom prepared and made to the size of your intended purpose. So depending on the dough´s weight, its final size will vary. If you want to make tacos, between 30-40 grams / 0.066-0.088 pound of masa, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.
About its cooking:
In addition to its easy preparation, its cooking is even more so. To do this, use a hot pan over high heat for 2-5 minutes. Do not cook any longer, so consequently, they are not hard and brittle. In such a way that malleable flour tortillas are obtained, they can be bent and do not break.
Finally, the whole wheat flour tortillas, hot and in the form of a pile, are stored in a food safe plastic bag. In this way, they retain their flexibility and malleability, taking advantage of the absorption of their own moisture that it produces during cooking.
The amount of beet whole wheat flour tortillas that come out will depend on the weight of dough used. With this recipe, the dough was divided into 15 buns of 40 grams / 0.088 pound each. Which were stretched to a size of 17 cm / 6.29 in diameter (approx.). During cooking, its size was reduced 1-2 cm.
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- Whole wheat flour 300 g / 10.58 oz / 2 ½ cup
- Baking powder 15 g / 0.53 oz / 1 tbsp
- Beet puree 150 g / 5.29 oz / 0.33 lb
- Water 50 ml / ¼ cup / 3 ⅓ tbsp
- Olive Oil 30 ml / 2 tbsp
- Salt 8 g / 0.28 oz / 1 ¼ tsp
- In a bowl mix the dry ingredients, whole wheat flour, salt and baking powder. Add beet puree and olive oil.
- Incorporate the water little by little. Knead until you get a smooth and soft dough. Make a bun with the dough.
- Divide the dough into equal parts. Make a bun with each of them (15 buns of 40 g / 0.088 pound for tacos of 15 cm / 5.90 in late approx.). Cover with plastic kitchen wrap. Let rest for 30 minutes in the refrigerator.
- Roll out each roll of dough with a rolling pin in a circular shape and as thin as possible. Sprinkle with whole wheat flour if necessary. Cook in a pan at maximum temperature without oil or butter. When you see the bubbles (see photo) turn and cook on the other side for a few more seconds.
- Stack the whole wheat flour tortillas so they retain their moisture. Store in an appropriate food bag.
- Add the water little by little (you don't know how much water the beet provides).
- It can be use raw or cooked beets.
- It should obtain a dough that is not dry or sticky to avoid excess flour when stretching.
- To make it easier to stretch the tortillas, the dough is allowed to rest, otherwise it is made difficult by its retraction.
- The dough balls are covered with plastic bag or kitchen plastic film, in this way they do not dry and break when stretching.
- The dough can be prepared the day before. It is saved in the refrigerator, before using it is allowed to temper. This way it doesn't break when stretching.
- If there are excess flour, after cooking, it does not disappear, it is displayed on the tortilla.
- One way to solve these excess flour is to stretch the dough, then place between plastic food separators for a few minutes. This will make the dough soak up that excess flour.
- To speed up the times, given the short cooking time, stretch the buns out of the dough mostly, then cook. Use food dividers so the dough does not dry out.
- The whole wheat flour tortillas are cooked over high heat.
- They are saved in a safe meal bag.
- Consume preferably before 3 days.
- Can be frozen (3 months).