Homemade Whole Wheat Tortillas (Printer-Friendly Version)
# What You'll Need:
→ Dough Ingredients
01 -
2 cups whole wheat bread flour
02 -
½ cup all-purpose flour
03 -
1 teaspoon baking powder
04 -
1 teaspoon salt
05 -
¼ cup shortening, butter, or oil
06 -
¾ cup boiling water
07 -
Extra flour for rolling
# Let's Cook!:
01 -
Pour all the dry ingredients into your mixer or food processor and mix on low setting for a few seconds. Next add the water while the mixer is running, then add the shortening or oil. Allow dough to mix for 2-3 minutes or until soft and elastic and not sticky.
02 -
In a large bowl stir together the all-purpose flour, the whole wheat flour, baking powder, and salt. Rub in the shortening or oil by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water then mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth and un-sticky.
03 -
Cut the dough into small balls the size of golf balls. Place them on a tray, and cover with a cloth. Let stand for at least 15 minutes.
04 -
Heat a griddle or heavy duty pan over high heat for at least 2 minutes. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 30 seconds, as soon as you see a bubble on the top, flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked.
# Recipe Notes:
01 -
Serve warm within 2 hours. Tortillas can be refrigerated or frozen for later use.
02 -
You can use all whole wheat flour if you prefer, instead of the mix with all-purpose flour.