Whole Wheat Tortillas – Just like regular flour tortillas these whole wheat tortillas are easy to make at home with the added bonus of whole wheat flour in them. These are perfect to keep them ready for when you want quesadillas or wraps or tacos!
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You never know when a craving hits you, especially during pregnancy. Just this morning I wanted chicken quesadillas so badly. Usually, I go with regular flour tortillas, now since I’m trying to eat healthier I wanted to include some whole wheat flour into the lunch scene.
These are similar to the flour tortillas I had posted earlier, except for one change which is using half and half whole wheat flour and all-purpose flour. Sure this still has all-purpose flour in it but this way the tortillas are very pliable like regular flour tortillas; there is no compromise in texture.
Recipe for Whole Wheat Tortillas
What goes into this:
Whole Wheat Flour: I like to use organic Whole Wheat Flour. If you can find them, go for the same but be aware that they might be from the best variety of wheat and hence lesser gluten. Which is ok, you just have to be prepared to not expect it to fold like regular flour tortillas. You can add pysllium husk or a bit of flaxseed powder or even vital wheat gluten to enhance the pliability. I feel it is not necessary if you are just doing wraps or quesadillas.
Other Ingredients: The other ingredients that go into these tortillas are all-purpose flour, hot water, oil, and baking powder. Hot water makes the dough soft as it partly cooks the flour and as the dough rests it becomes super soft; perfect for rolling out.
Oil is an important ingredient for tortillas. Traditionally in Mexican cuisine, lard is used to make tortillas but here we are going with simple vegetable oil. You can also use butter or melted butter in place of oil. Oil makes the dough pliable and soft. Baking Powder is also a super cool ingredient to aerate the dough and make it soft.
How to serve whole wheat tortillas:
You can use them just like how you would use regular flour tortillas under certain conditions. If you’re making a recipe that involves a lot of folding, I would suggest you use these whole wheat tortillas the same day as you make them. Also these tortillas arent as great as regular flour tortillas when it comes to meal prepping.
Storing these whole wheat tortillas:
Notes:
More recipes you might like:
Easy Goulash Recipe in Instant Pot
Super Easy Cabbage Coleslaw Recipe
Instant Pot Vegetable Stock Recipe
Spicy Chicken Fry / Dynamite Chicken
Recipe for Whole Wheat Tortillas | Whole Wheat Tortillas Recipe
Ingredients
- 1.25 cup Whole Wheat Flour
- 1.25 cups All-purpose Flour
- 1 + 1/8 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Vegetable Oil
- 1-1.25 cups Water
Instructions
- Mix the two flours, salt and baking powder together in a mixing bowl. Sift if necessary., i.e. if you find any lumps in the flour or baking powder. Ensure there aren't any lumps in baking powder though.
- Add the oil to the flour and mix it swiftly with a spoon. After that, using the tips of your fingers, rub the oil into the flour until it resembles sand.
- Heat the water until it starts bubbling on the sides and pour it into the flour mixture. Mix it with a spatula and once it is cool enough to handle, start kneading the dough until it forms a smooth dough.
- Transfer it to the counter and knead it for 5 minutes. Rest for 5 minutes and knead for 5 more minutes.
- Divide the ball of dough into 8 equal portions for medium tortillas or 6 equal portions for large tortillas. I'm gonna go with 8 portions here.
- Make individual balls from each portion and gently press it on the counter to make discs. Put them on a baking tray and cover it with a moist cloth. Let it rest for 45 minutes.
- After the resting time, roll out each disc into a circular shape, approximately 8 inch in diameter. The edges and the shape may not be perfect, you can use a side plate to trim it into perfect circular shape.
- Heat a 10 inch skillet and once it is hot enough, place the rolled out dough on the skillet. Cook for 2 minutes on each side on medium flame or until you can see brown spots on each side. Transfer it to a plate and cover with a clean dry cloth.
- Reduce the heat to a minimum, and roll out the next disc and cook it. Repeat the same with all the other discs.
Notes
- Keep the cooked tortillas covered with a cloth until all the other tortillas are cooked.
- Use them immediately or if for later, wrap in parchment paper and then put it in a ziplock and lay them flat in the refrigerator.
- Do not fold them while storing.
Made this? Got doubts? Let me know what you think in the comments below!