Whole Wheat Flour Tortillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
5 cups whole wheat flour (or white all-purpose flour)1 tsp salt1/2 cup canola oil (or preferred oil)1 1/2 cup water, boiling hot
Combine flour and salt in a large bowl. Make a well in the center of your flour and add oil and hot water. Mix until the mixture comes together into a soft dough. You may have to switch to your hands for mixing (I find this easier). Your dough should be smooth and soft but not sticky. Do not be afraid to add a splash more water or a sprinkle of flour to adjust the dough.
Heat 1 or 2 (more if you can juggle them, or a griddle works well too) skillets on medium high heat. I prefer cast iron for this but anything will work really. While your pans are heating, divide your dough into halves to get roughly equal sized dough balls. I usually go for a batch of 32 good taco sized tortillas, if you have larger pans and want to make wraps go for it. You are only limited by the size of your pans.
Roll out the dough into a fairly thin 7" ish circle and lay it in the hot pan (dry). If you have more pans hot roll another and get it in the pan while you wait for the first to start cooking. When you see bubbles start to appear you can flip the tortillas. This usually takes about a minute once the pan is up to temperature. Cook another 1-2 mins on the other side, you will see larger bubbles and your tortillas puffing up with trapped steam. Continue rolling and cooking the rest of your dough. If you find your tortillas are cooking too fast (burning a bit) turn down your temperature a bit and if you aren't getting steam/air pockets consider turning the temp up. I adjust the temp once or twice while cooking my batch as the cast iron gets fully hot.
Keep these in an air tight container. They keep for a week or more but can be frozen. If they are getting a bit stiff heating them often gets them nice and bendy again.
Serving Size: Makes 32 med/small tortillas
Number of Servings: 32
Recipe submitted by SparkPeople user BEKERS.
Heat 1 or 2 (more if you can juggle them, or a griddle works well too) skillets on medium high heat. I prefer cast iron for this but anything will work really. While your pans are heating, divide your dough into halves to get roughly equal sized dough balls. I usually go for a batch of 32 good taco sized tortillas, if you have larger pans and want to make wraps go for it. You are only limited by the size of your pans.
Roll out the dough into a fairly thin 7" ish circle and lay it in the hot pan (dry). If you have more pans hot roll another and get it in the pan while you wait for the first to start cooking. When you see bubbles start to appear you can flip the tortillas. This usually takes about a minute once the pan is up to temperature. Cook another 1-2 mins on the other side, you will see larger bubbles and your tortillas puffing up with trapped steam. Continue rolling and cooking the rest of your dough. If you find your tortillas are cooking too fast (burning a bit) turn down your temperature a bit and if you aren't getting steam/air pockets consider turning the temp up. I adjust the temp once or twice while cooking my batch as the cast iron gets fully hot.
Keep these in an air tight container. They keep for a week or more but can be frozen. If they are getting a bit stiff heating them often gets them nice and bendy again.
Serving Size: Makes 32 med/small tortillas
Number of Servings: 32
Recipe submitted by SparkPeople user BEKERS.
Nutritional Info Amount Per Serving
- Calories: 93.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 72.9 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 2.3 g
- Protein: 2.5 g
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