Homemade Whole Wheat Tortillas
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This is something my family must always have in the house. My kids use tortillas to make cheese quesadillas for lunch (with pepper jack cheese, super yummy), bean burritos, chicken tacos, etc. Store-bought tortillas are loaded with extra ingredients and preservatives. We have a soy allergy and so we have to make our own anyway (Soy is in everything!). They are so incredibly easy to make, and they taste so good fresh.
My family (and myself, for that matter) like wheat flour, but breads made with only whole wheat can be extremely dense. To wean us off of just white flour I bought a giant glass container that I’ve filled with half white, half whole wheat flour mixed together. This is what I usually bake with (cookies, breads, crusts, etc.). This is what I used for this recipe.
- 2 cups unbleached white flour
- 2 cups whole wheat flour
- 2 tsp salt (I use sea salt)
- ½ cup olive oil (or coconut oil)
- 1- ½ cups warm water
- Mix all ingredients together. Do not over work or they will be tough.
- Pinch off golf ball sized pieces of dough, roll into a ball, cover and let rest for ten minutes.
- Roll out the tortilla and place in a large hot skillet
- Turn when it begins to puff up (about 1 minute on each side, depending on how hot your burner is)
Homemade Whole Wheat Tortillas Step by Step with Pictures:
That’s It! 5 Ingredients! You can half this recipe if you want. Just mix all ingredients together and knead the dough. I don’t make a big deal about this, just fold and squish in your nice big bowl. Repeat until it is smooth. Don’t over work or it will become tough.
Divide dough into 16-18 balls and let them rest for 20 minutes or so. Cover them while they sit so they don’t dry out.
Sprinkle some flour onto your work space. I flatten the balls out a little with my hand, sprinkle it with a bit of flour, and then roll it out until it’s super thin (1/8 in); any thinner and you it would tear when you pick it up. Mine are never very round. They always end up looking like some country or another. If you’re the same way, then play a game with your kids, “Guess that Country!”
Heat up an iron skillet and throw it on. When it begins to bubble up, turn it over. I’m going to state the obvious: The hotter your skillet, the faster it will cook, so watch it. If you really get into a groove, you’ll have the one on the skillet done just in time for the one you just rolled out to go on. Turn your heat up or down to accommodate how fast you roll :-).
Store in the refrigerator in a ziploc bag to keep fresh.
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