It was time again to make tortillas out of white Sonora wheat. This hard white wheat is good for a lot of uses and by far my favorite for non-bread or pasta purposes. It has a very clean, slightly sweeter, and less wheaty favor that is just really enjoyable.
While my previous tortillas were good, I still felt the flour was too rough and hampering the creation of a smooth and pliable tortilla. My last batch was at a 75% extraction and I decided to bring it down to 50% (from the whole grain). Based on this batch, I think this is just about right.
From 300 grams of whole white Sonora wheat berries, I milled out:
- 105 grams of fine flour (through an #80 mesh)
- 120 grams of class b middlings (through a #40 mesh, but not the #80)
I added 45 grams of the class b back to the fine flour to get a blend at the target 50% extraction.
Dough recipe:
- 150 grams
- 25 grams lard
- 10 grams sunflower oil
- 75 grams warm water
- 1/4 tps sea salt
To build up some strong gluten, I gave the dough a good workout after first letting it rest for 15 mins just after mixing together. The tortillas all came out very nice. I still think they are a ways from amazing, but getting better. The dough was stretchy and more chewy than flaky.
Mini dough balls, 16 in total of around 15 grams each for small taco size tortillas:
Not over cooking, but still getting a little color is key:
I still struggle to roll out a nice round tortilla. I can get it started as beautifully round, but it always looses its shape as a get it thinner.
Final product:
Everything in the tacos was made completely from scratch. The tortillas, obviously. The refried beans, chopped red onions and cilantro, a little guacamole, and a puya chile sauce (one of my new favorite chiles). Actually, the sour cream is from the store though. I like making my own crema, but it takes a day of planning and that just often doesn’t happen around my house.
whole-purpose.com 
I have tried to make the Sonoran tortillas and mine look very similar to the ones you made on your first attempt. They had a jagged edge and but were also unbearably crisp. They would crack when rolled. Any ideas? I am using already milled Sonoran flour from Breadtopia.
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Hi, thanks for your question. It may be that you are using whole grain flour and the bran and germ break up the gluten to prevent a really good stretchy dough. I see that Breadtopia sell its Sonoran flour as whole grain and bolted. In my recipe, I sifted/bolted out 50% of the whole grain by weight to get the more pure flour. Overcooking the tortillas will also make them pretty crisp. They do require a light touch that I am still getting better at. When cooking, they will be more pliable but they cool down and can be more crispy. Hope that helps.
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