Small Batch Whole Wheat Flour Tortillas

by Heidi @ Food Doodles on

Small Batch Whole Wheat Flour TortillasI make flour tortillas constantly.  Now that I’ve been making them for so long, I can’t even think about buying store bought tortillas.  To be honest, they kind of gross me out 🙁  Which is sad considering how convenient they are.  But making your tortillas at home really is worth it.  Usually I make double this recipe if we’re having them for dinner and leftovers, but some days we just need a few, one for lunch, 2 for kids snacks later, etc.  Then I make this recipe.  No leftovers to go stale and gross.  These are best served fresh but they do last a day or two if they’re in a sealed bag.

Besides the obvious things to have tortillas for, burritos, breakfast burritos, veggie wraps, quesadillas, etc, we like to spread them with peanut butter(or any other nut butter) and then wrap up with a banana in the center.  We also spread it with nut butter and then sprinkle it with coconut, or any other nuts or dried fruit before rolling up or folding it over.  We especially love spreading peanut butter over one, grating a small apple on top and then sprinkling with cinnamon and a small handful of raisins and rolling it up.  There are so many things to do with tortillas, how do you enjoy them?

Small Batch Whole Wheat Flour Tortillas

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Small Batch Soft Whole Wheat Tortillas
Ingredients
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-2 teaspoon oil
  • 1/4 cup + 2 tbsp warm water
Instructions
  1. In a small bowl mix all the dry ingredients.  Make a small well in the middle and add the water and oil.  Using a spoon, or even your hands, gently mix the liquid with the dry ingredients until a small ball of dough forms.  Knead it a few minutes adding a little bit of flour as needed.  Place a drop of oil in the bowl and turn the dough over in it until the entire surface is coated with a small amount of oil.  Leave in the bowl for 20-30 minutes. This will give the gluten time to develop, which will hold it together when rolling them out, and it will give the whole grain flour time to absorb some of the water so the dough wont be quite as sticky.
  2. Remove the dough from the bowl and cut into four.  Sprinkle the pieces with a little flour, then roll each into a ball.  The dough should still be fairly sticky and wet, don't add too much flour, just enough to keep it from sticking too badly.  Let rest for 5-7 minutes then roll out with a rolling pin, using plenty of flour to prevent sticking.  If the rolling becomes difficult, set the piece you're working on aside and start on another.  I usually roll each piece out as large as I can in a couple minutes, then move on to the next one.  Then when I've rolled all of them out I start at the first one again and continue rolling as that gives the gluten time to relax a little and makes rolling them thinner much easier.  Make sure to dust each one generously with flour before setting aside as it may stick to the counter after sitting for a few minutes.  Once they're all rolled out to about 1/8" thick or about 6-8" in diameter(depending on how thick you want them - don't forget they will get slightly thicker when cooked due to the baking powder), heat a large, heavy bottomed pan over medium heat.  I like to use a cast iron skillet but any pan will work.
  3. Once the pan is hot(you can test with a drop of two of water - it should dance around and disappear within a couple seconds) add a tortilla to the dry pan.  Within a few seconds small bubbles should begin to form if the pan is hot enough.  Let it cook just until golden spots begin to form on the underside.  After 30-40 seconds, check frequently to make sure the tortilla doesn't burn.  Once done on one side, flip over and cook just until the other side is cooked, or until small golden spots begin to form on that side as well.  Remove from the pan and store in between two towels while cooking the rest of the tortillas to keep it soft as it cools.  Cook the rest and serve warm, or cool completely before storing in a airtight bag.

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{ 26 comments… read them below or add one }

1 Kat @ Cupcake Kat June 6, 2011 at

I’ve only made my own tortillas once and found it really difficult. I didn’t make them whole wheat though and I love tortillas so I should do it again
Kat @ Cupcake Kat recently posted..Gluten Free Date Squares with Lime and Cinnamon

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2 Heidi @ Food Doodles June 6, 2011 at

I found them really difficult at first too. They can be incredibly frustrating. I promise they get easier as you practice though! Keep trying 😀 If you have any specific questions leave me a comment or email me and I can try to help 😀

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3 Manoj Oak September 14, 2012 at

Hi, Heidi,

Its great you are doing and eating fresh tortilla from whole wheat flour, if you are eating fresh every day, then please omit the baking powder as it will produce gas in your stomach, if you want to increase nutritional quality of your tortilla, then you can use fresh milk instead of water and make a dough and do the tortillas. You can also add spices powder such as garlic paste, onion paste, coriander leaves, pepper powder or you can also add green leafy vegetables in dough and do the colourfull and also different taste tortillas.
Its great you r doing and eating fresh, because the market tortillas contains so many preservatives and more chemicals.
with best regards
Manoj

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4 Maryea {Happy Healthy Mama} June 6, 2011 at

You make your own tortillas? You are now my food hero, Heidi. Seriously.
Maryea {Happy Healthy Mama} recently posted..4 Years Ago Today

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5 Heidi @ Food Doodles June 6, 2011 at

Awesome! <3
This comment totally made my day 😀

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6 Maris(In Good Taste) June 7, 2011 at

I like that they are soft and whole wheat
Maris(In Good Taste) recently posted..Easy Entertaining- Red Lentil Hummus

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7 kristy June 7, 2011 at

I’m loving your homemade tortillas! They look terrific. Bookmarked it. Thanks for sharing. Hope you’re having a lovely day.
Blessings, Kristy
kristy recently posted..Simple Asam Curry Fish

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8 Jess@Healthy Exposures June 7, 2011 at

these tortillas look awesome! nice and soft. i’ve actually been thinking about tortillas/wraps lately, too!
Jess@Healthy Exposures recently posted..Without a Doubt…

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9 Lauren (PB&G) June 7, 2011 at

Between these and the corn tortillas you made, I want to eat NOTHING but tortillas! I can’t wait to get back into the swing of things and try these recipes out!
Lauren (PB&G) recently posted..Get Your Beta-Carotene Here!

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10 Teniesha @ Vegan on the Go-Go June 7, 2011 at

Thank you for this! I’ve needed a recipe for vegan WW tortillas for SO long! 😀
Teniesha @ Vegan on the Go-Go recently posted..What I Miss Monday

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11 Kathleen Robertson June 7, 2011 at

I’ve been making my own tortillas for years. I first learned how when we lived in India, they are called chapattis in India, and you are right, they are difficult at first but they are worth mastering because there is no way I would ever eat one from a package. My recipe its slightly different, I may try yours next time.

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12 Heidi @ Food Doodles June 8, 2011 at

Mmm, yes I love making chapattis too. I didn’t realize that the dough is basically the exact same as tortillas until you mentioned it! Although sometimes I add yogurt to chapattis 🙂 So yummy! And really worth mastering. It’s incredible the difference between homemade and store bought.

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13 emily June 7, 2011 at

I definitely want to try a batch of these this weekend. I’ve been meaning to for a while because it’s kind of embarrassing how many tortillas I eat during the week. I am not a huge bread fan, so my carbs come mainly via tortilla. 🙂
emily recently posted..nutritional yeast and B12

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14 sally June 7, 2011 at

I’ve bookmarked this recipe! I can’t wait to make my own homemade tortillas!

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15 Rawkinmom June 8, 2011 at

HI! Just found your blog through Rawxy’s blog comments!!
I have never made my own homemade tortillas before but I def. want to try this!!! They look so yummy!!!
I just read your ABOUT section and it was like reading about myself!! LOL A lot of what you said I can totally relate to!!!
Rawkinmom recently posted..Pure Bars Review and Giveaway!!

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16 Heidi @ Food Doodles June 8, 2011 at

That’s awesome! Thank you so much for stopping by 😀

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17 Bakerbynature June 8, 2011 at

This is so practical, and I bet 29 times tastier then those store bought ones!

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18 Erin @ what the fork June 10, 2011 at

These look delicious, and we have tacos on the menu this week guess I don’t have to make a run to the store!
Erin @ what the fork recently posted..My New Bench

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19 Heidi @ Food Doodles June 10, 2011 at

Thank you! I hope they go well for you, they can be quite frustrating at first but definitely worth it 🙂

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20 Apron Appeal June 14, 2011 at

I scrolled down through this post very slowly because I was really hoping this would be a tried and true 100% whole wheat tortilla…I was a little disappointed but not too much…I’ve at least got a launching pad!

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21 Heidi @ Food Doodles June 14, 2011 at

Sorry! I’m still working on one that’s 100% whole wheat. I’d love to have a recipe like that too. This is what I use for now just because I know it works 🙂

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22 Sasha June 27, 2011 at

These tortillas were amazing! I actually just used all whole wheat flour because that’s what we had around the house and what we usually use, and they were actually super easy to roll out. After reading the post I was sort of expecting a challenge, but they rolled out so easy! They turned out a little stiffer than a normal tortilla, but just really delicious! Thank you for the recipe! 🙂

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23 Heidi @ Food Doodles June 27, 2011 at

Thank you so much for the feedback! I’m so excited to hear that you had success with all whole wheat. I’ll have to give them another try with all whole wheat because when I tried they were far too difficult to roll out. Maybe I just made a mistake with that particular batch. Thank you again! 😀

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24 Amie August 13, 2012 at

I made these for the first time tonight and didn’t have a problem; but I altered the recipe a bit… I was out of AP flour, so I used bread flour. This seemed to make a dough that held together pretty well, and wasn’t sticky. To roll them out, because I don’t have a rolling pin ( give me a break; I’m a grad student!), I sprayed oil on two pieces of wax paper, sprinkled flour on the bottom one, squished the tortilla dough onto it, sprinkled more flour on top, and put the other oiled wax paper piece on top. Then I squished it mostly with the bottom of a saucepan, and then used my fingers to squish it out more to a little less than 1/8″ thick. I then was able to peel the wax paper off and pull the tortilla off of the remaining wax paper. The gluten was well enough developed that I could then stretch it out a little bit to get it thinner. I didn’t have problems with them sticking as long as I only used the wax paper once or twice, and the tortillas were still nice and soft.

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25 Chiara June 13, 2013 at

Done! yesterday for supper!
great recipe, thank you

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26 Susan D. July 14, 2014 at

I love the look of these tortillas! I just started my home milling flour journey and will try out your tortilla recipe with added sourdough culture! Thanks for posting this ♥

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