Whole-Wheat Tortillas

Nothing compares to homemade tortillas, and this whole-wheat recipe is a family favorite! The added effort to make them is well justified by the flavor and texture that is far superior to the store-bought ones. I've adapted this recipe from Anson Mills

Prep time: PT20M

Cook time: PT6M

Total time: PT26M

Rating

4.7 stars (116 reviews)

Keywords

healthy eating

Ingredients

2 1/2 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1/2 cup avocado oil (or other oil)
1 teaspoon salt
1 cup water (heated in the microwave for 1 min)

Cuisine

Mexican

Steps

In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

Nutitrion

Serving Size: 1 serving
Calories: 164 kcal
Carbohydrates: 18 g
Protein: 3 g
Fat: 10 g
Saturated Fat: 1 g
Sodium: 195 mg

Reviews

Mary on 2023-05-12 (5 stars):
I have been making flour tortillas for my family for a couple of years now, but was advised to change my diet so I went looking for a whole grain recipe. I used half the amount of olive oil as that was more consistent with the amount of fat I use to make white flour tortillas. I then cooked them on a well seasoned cast iron griddle and let them rest in a covered container lined with a tea towel as they cooled slowly. I find this traps the steam and keeps the tortillas softer. They turned out well.
Paula on 2023-01-30 (4 stars):
These were easy to make and tasted great. I had a problem with the quantities though. The 1x mix only made 6 tortillas, not 12. That led me to roll them too thin to start with, to try to make an 8inch circle. Once I realised that wasn't going to work, I got a few good ones, but only 6 x 6inches, so not sure how this would ever make 12. I will make them again because they are delicious!
Meredith on 2022-09-24 (4 stars):
I just tried the recipe and the tortillas came out great although they were a bit oily. I used light tasting olive oil instead of avocado oil. Also, I used a stand mixer and let the dough knead for 2 minutes and rolled the dough into balls and covered them with a damp towel for 10 min before rolling them out on a silicone mat. I find that the tortillas can become dry if you use too much flour when rolling them out. Just a bit of flour on the rolling pin. I'm going to try using a TBLS less oil and see how they turn out. Overall not a bad recipe. Thank you!
Jean on 2021-01-17 (5 stars):
Great and simple recipe. I followed the recipe exactly as is the first time. It did seem too oily for me, so i ended up adding about 1/2 a cup of flour to help absorb the oil and make it easier for me to roll. I also noticed that my tortillas got a bit hard, even though I used a thick towel to keep them warm. My second time trying the recipe, I used 1/3 cup of coconut oil. I also used about 3 cups of flour and 1 cup of boiling water. I used a spatula to mix the ingredients in a bowl and once it was crumbly, I used my hands. This ratio worked much better for me, it was easier to work with and the tortilla did not get hard edges as my first batch.
Frustrated cook on 2020-06-17 (1 stars):
These tortillas rolled out nicely and cooked up nice, but are way too oily. I won't be this making this recipe again.