I have been on a mission to master my whole wheat tortilla recipe. I love tortillas because of their diversity. They can be wraps, tacos, quesadillas, tostadas, flat breads, chips, you name it! We are trying to eat very little processed food and store-bought tortillas are definitely processed, not to mention filled with preservatives. Plus they cost almost $4.00 for 10! I knew I could do better.
I’ve spent the last month playing with my recipe. I have tried a few different combinations of flours and oils. I am happy to announce that I have officially perfected it! These tortillas are whole wheat and still very pliable, not to mention delicious! All of the whole wheat tortillas I have bought at the grocery store crumble when you try to fold them, even if you warm them up. That doesn’t make a very good taco. This recipe fixes that problem. The best part is that I can whip up a batch of these in about 30 minutes (maybe 45 until you get a system down). So here it is!
Servings: 14 Soft Tortillas
Time: 30 minutes
2 cups whole wheat flour
1 cup unbleached all-purpose flour
1 tsp salt
4 tbsp coconut oil (room temperature)
1 cup warm water
- Combine the both flours and salt in a mixing bowl.
- Add the coconut oil to the flour mixture. The coconut oil should be room temperature and be the consistency of shortening. Combine the flour mixture and the coconut oil with a fork or pastry blender. You want to fully incorporate the oil into the flour until it is about pea size or smaller.
- Stir in the water until the dough forms. You may want to use your hands at this point. If your dough seems too dry, add a little more water, about 1 tbsp at a time until it comes together. If the dough is too wet, you can add a bit more flour.
- Form balls of dough about the size of a golf ball. Set aside.
- Warm a frying pan or griddle to medium low heat (about a 3-4 on my stove). DO NOT add any oil to the pan. Your tortilla dough has plenty of oil.
- To roll out the tortilla balls between two pieces of aluminum foil. If your dough is sticking, slightly flour. I use a rolling pin to roll them out, slightly rotating between each pass. Roll them as thin as you can. If you don’t have a rolling pin, a wine bottle will work.
- Remove the top piece of foil. You can either make rustic tortillas (odd-shaped) or make round tortillas like I did. I used a salad plate to cut mine. Place the salad plate upside down on your rolled out dough and use a knife to cut around. Remove the excess and set aside.
- Peel the dough off the foil. I do this by placing the dough in my hand and peeling off the foil. It should come off fairly easy.
- Lay the dough flat in the warmed pan. Cook on each side for 30 seconds. It doesn’t take long. Once you get a system down, you will be able to roll your next tortilla between flips.
- Remove your tortilla and set on a cookie sheet or cooling rack. Repeat until all of the dough is used up! I used my scrap dough to make mini tortilla for Ava.
After my tortillas cool, I stack them and store them in a Ziploc bag in the refrigerator. One batch lasts us about a week.
Have you ever made homemade tortillas?