Whole wheat tortillas with olive oil?
Does anyone have a recipe for whole wheat tortillas made with olive oil? It would be nice if these can be made with 100% whole wheat flour instead of the 50/50 mixes I've found thus far.
There is one via Google that looks along the lines of what I would like, but I'm not sure whether they'd turn into crackers the next day: http://www.asksasha.com/Healthy-Cooki...
I'm an awful baker (or Anything to do with Flour Maker) and know very little about the science behind it, so if such a recipe is not possible, do tell! I appreciate all your help! Thank you.
Go ahead and experiment. Indian chapattis are made with whole wheat, though there preferred brands are finer than the typical ww flour with coarse bran flakes. White whole wheat might a closer substitute. Also the amount and type of fat is variable. Traditionally Mexican tortillas use a generous amount of lard; chapattis can be made without any fat, or just enough oil to improve handling.
One option is to make several batches following the recipes, so you get a feel for the technique (kneeding, resting, rolling, grilling). Once you have a feel for the basics, then experiment.
I agree that chapati/atta flour is much finer than our whole grain wheat flour. I think it also might have less gluten, since it is less resistant to rolling. You can see the difference if you make roti/chapati dough with entirely whole wheat. If it is our flour, it is stiffer than if you use atta flour. I like the flavor of our whole wheat better, but I prefer how the atta flour handles. I also prefer the flavor of chapati made with whole wheat and not a 50/50 mix with white, which just seems dilute to me. I agree with paulj. You must try it and see which way you like it, especially with the fat. I hate it at the top end of fat for a tortilla, and much prefer it it with a modest amount or even none.
I can't offer a thought on the recipe link you gave. I've never used leaven in a chapati bread. I always make it without and let the heat from the pan puff it (as with a corn tortilla), but doing that can depend on one's skill in rolling and handling it and moderating the heat.
I think so... I didn't realize they weren't starting with Trigo Integral... I am not 100% certain but I do believe the wheat growing regions in Mexico where Triguenas are popular do start with whole wheat flour (same as used in the Pumpkin Empanadas)... my relatives use the following brand: