Whole Wheat Flour Tortillas
Whole Wheat Flour Tortillas
I don’t know why I’ve always been intimidated to make flour tortillas. I make corn tortillas all the time. But, maybe I thought that getting the right texture would be hard. This was my first attempt at flour tortillas, and they were perfect. They felt right, they handled right, and they tasted wonderful. I’m so pleased.
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2 cups whole wheat flour
1 tsp Kosher or sea salt
1 tsp baking powder
2 TBS shortening or beef tallow
½ cup warm water
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medium bowl
rolling pin
skillet or griddle
wax paper
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Combine the flour, salt, baking powder, and shortening.
Cut in the shortening or tallow and thoroughly combine.
Add the warm water and mix together until the dough forms a ball. If you need more water, add it one tablespoon at a time.
Place dough on lightly floured surface and knead about 20 times.
Put back into bowl and cover with a towel. Let it rest for 15 minutes.
For 8-inch tortillas, divide dough into 12 equal portions. For 10-inch tortillas, divide dough into 8 equal portions.
Roll each piece of dough into a ball.
On a lightly floured surface, use a rolling pin to flatten each ball into an 8-inch or 10-inch circle. The tortilla will be very thin. Stack between pieces of waxed paper.
Place a tortilla on a medium-hot ungreased skillet or griddle.
Cook about 30 seconds or until the dough starts to puff and bubble up.
Turn and cook another 30 seconds.
Place in a tortilla holder or wrap in foil.
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12 8-inch tortillas or 8 10-inch tortillas
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| High in selenium High in thiamin Very low in sugar No cholesterol |
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To freeze, stack in between waxed paper and place in a freezer bag or wrap tightly with foil. Thaw completely before use.
These are perfect for quesadillas, tacos, burritos. I can’t wait to try out chimichangas or to make my own tortillas chips!
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
Hallee
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Gregg & Hallee
I was just looking for a wheat tortilla recipe! And looky what showed up in my Google Reader. Thanks for posting!
don’t you have a tortilla press? i made a recipe similar and while they were good, they were not going to work for a wrap sandwich…but i got a round george forman grill for xmas so im thinking of trying that to squish it and cook it! im just not sure how low it goes!
I do have a tortilla press – I use that to make corn tortillas.
To do the flour tortillas, you MUST roll them out. Pressing them won’t work. But, they do have the elasticity that they need to have.
see i knew there was a science behind them…
Can you use butter instead of shortening or tallow?
I don’t know. I’m not sure that it would end up with the right consistency in the end. It’s sure worth a try, though. As soon as I’m home I will try it and let you know!
Hallee,
I was wondering if you made these with the fresh ground flour. I have soft white and the hard white. I, also, see that you used shortening (from the pics), but have you made them using tallow? My sister said she didn’t the tallow would taste good so am curious. Thank you!
Hi Dawn:
I do use fresh ground flour. Whenever I have extra flour from bread baking, I put it in a flour container, and that’s what I pull the flour from. So, mine is a mix of hard white, hard red, and soft white. I have not used tallow. I think it would taste great – the original recipe I had called for lard. Since we don’t eat pig, I thought that tallow would be a great substitute.
Okay, so I finally made these for some beef enchiladas I was making for dinner the other night. I am not able to get tallow, unless I order it from a co-op (that gets it from a farm out of state) that only gets a delivery once a month AND I have to pay for delivery on top of that. Anyway, I had gotten some palm shortening from a Tropical Traditions co-op, since a few girls have said they use that in place of shortening. The thing is that when cooking, the tortilla did not form the bubbles in it that yours did. I continued anyway. They tasted fine with the enchiladas. Am just wondering if they would still taste ok if not smothered in enchilada sauce! HA! I, also, think the dough could have been a bit more moist. So, I will definitelly try making them again.