Making your own tortillas is a simple process that gives you a delicious wrap for everything from tacos and enchiladas to shredded meats or sandwich fillings. And an additional bonus: they are much healthier than store brought tortillas. Especially if you use whole wheat flour.
You can use all whole wheat flour, all white flour, or a combination of both. These tortillas are about 3/4 whole wheat and 1/4 white all-purpose flour. If you are using all whole wheat flour, try to use a fine mill of a softer wheat, like White Wheat.
Roll a golf-ball sized piece of dough into a thin circle (or as close to round as you can get-perfection is not necessary!)
Cook in a hot, dry skillet for about 10 seconds, or until the tortilla begins to bubble.
Turn over and cook for an additional 20-30 seconds, or until tortilla starts to brown. Flip tortilla again and cook the first side again until it begins to brown on that side as well.
While one tortilla is cooking, I will roll out the next ball of dough.
Keep tortillas warm under a kitchen towel while cooking remaining tortillas.
Make a large batch and freeze extras between layers of waxed paper.
We served these tortillas with a Shredded Thai Pork filling.
2 cups flour (whole wheat or all-purpose white, or a combination of both)
1 ½ tsp baking powder
1 tsp salt
¼ cup coconut oil or shortening
¾ – 1 cup boiling water
Bring 1 cup water to a boil; set aside. In a large bowl, mix flour, baking powder and salt. Cut in coconut oil or shortening with a pastry blender or two knives. Add 3/4 cup boiling water. Stir with a fork until mixed. Add additional water (1 Tbs at a time), if necessary. The total amount of water needed will depend on the type and humidity level of the flour used. Knead dough 3-5 minutes, until smooth and elastic. Roll into 10 balls (about golf ball sized). Keep balls of dough covered while rolling out and cooking individual tortillas. One at a time, roll balls into circles about 8” in diameter. Cook in a dry non-stick or cast iron pan over medium-high heat:
1st side: 10 seconds (until tortilla starts to bubble)
2nd side: 20-30 seconds (until it starts to brown)
1st side (again): 15-20 seconds (until it starts to brown)
Remove tortilla from pan and cover with towel to keep moist while other tortillas are cooking.
One response to “Whole Wheat Tortillas”
Looks good, Kelly, and healthy! Blessings to you…