I made White Sonora tortillas last night! I used to make tortillas all the time, and have recently started again. I have tried all bread flour, all white heirloom soft wheat, and a mix (half and half was the best compromise of nutrition and texture). Last night I tried 100% White Sonora in my tortillas, and they were amazing! They were soft (and are still soft this morning). They bubbled and spotted (something that my WW ones haven’t done very well), and they had an excellent flavor. The stretchiness was remarkable - the dough broke apart at first, but became very elastic within a few minutes of kneading. I will be buying more WS berries for my tortillas!
The recipe I use is all over the internet, but has served me well for the last 5 years.
3 c flour (I used 390 g of whole White Sonora berries ground in my mockmill - I ran them through twice but did not sift)
1.25 t salt
1 t baking powder
1/3 c oil (I use olive oil)
1 c warm water
Combine dry ingredients. Add water and oil and combine. Knead until stretchy (5-7 minutes with the White Sonora wheat). Cut into 12 portions, roll into balls. Cover and let rest for at least 15 minutes.
Preheat cast iron skillet over medium heat while rolling. Roll tortillas out on a floured counter. Do not make too thin or you will end up with crackers! Cook until you see bubbles and there is some brown coloring or spotting on the underside - flip and cook until the color looks good underneath. Do not overcook! Remove to a plate, and then cover with another plate to keep them soft.