Ultimate Whole Wheat Tortillas

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!

Amanda’s Ultimate Whole Wheat Tortillas20130129-180629.jpg

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

  1. Combine the both flours and salt in a mixing bowl.
  2. 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.
  3. 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.
  4. Form balls of dough about the size of a golf ball. Set aside.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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?

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