So I think it is pretty obvious by the percentage of my posts that are desserts (and the name of my page) that I love love LOVE sweet treats!! BUT I also have a gorgeous toddler named Grace. As she gets older, it is really important to me that she learns from an early age the importance of eating a nutritious diet and my responsibility to teach her these good habits! That being said, I am working on ways to eliminate many of the processed foods that we eat…and I am very excited to share this recipe for Whole Wheat Tortillas with you!! I mentioned my daughter Grace above, and I have to tell you…she loves these tortillas. They are very hearty, so she could eat just a plain tortilla for a snack!! I haven’t figured out my favorite way to eat these yet, but I do enjoy them with guacamole and jalapeños, used for tacos, used for a deli wrap, or plain!! I have to admit, I expected making tortillas from scratch to take A LOT of work. So I was pleasantly surprised that it was easier than I thought. But I want to make sure you start this process knowing that it isn’t effortless, but it will be painless. What is really great about this recipe is that they freeze well. So you could dedicate some time on a weekend to make a large batch of tortillas, and freeze the extras until they are needed! Whole Wheat Tortillas
- 2 1/2 cups Whole Wheat Flour
- 1/2 cup oil (olive, grape seed, canola, avocado, etc.)
- 1 cup warm water
Yields 12 tortillas
- In the bowl of a stand mixer, pour in the flour and oil. If you have a dough hook, you can use it. I chose to use my paddle attachment. Mix until the texture is combined and a little crumbly. This took me about 3 minutes.
- Slowly add in the warm water, and mix until the dough is smooth. This may take a couple of minutes.
- Divide the dough into 12 equal pieces. Roll each piece into a round ball and flatten it onto a cookie sheet (it does not have to be 100% flat). I line my cookie sheet with a silicone baking mat, this helps prevent it from sticking. Wrap with plastic wrap and allow to sit at room temperature for 15-30 minutes.
- Roll out each piece of dough on a very lightly floured surface, using a rolling pin. Each tortilla should be about 8 inches. Don’t worry if they aren’t perfectly round…mine sure weren’t!
- In a non-stick frying pan, add a very small amount of oil. Cook each tortilla on med-high heat separately in the frying pan, until slightly brown on each side (less than a minute per side). Once out of the pan, place it on a plate with paper towel between each tortilla to soak up any excess oil. Once cool, refrigerate or freeze.
Adapted from 100 Days of Real Food
UPDATE: when using a non-stick frying pan, you do not need any oil. Just preheat the pan over medium-high heat until a drop of water “dances” in the pan. Also, I make these tortillas A LOT….so I decided to get a tortilla press. I highly recommend it!! They are affordable, and really speed up the process.