I recently decided to try my hand at making flour tortillas from scratch. I started with this recipe, which produces eight flour tortillas. They were delicious! However, my husband and I are on a health kick, and we wanted to make a whole wheat version. When I looked for other whole wheat tortilla recipes, I wasn’t totally happy with any of the ingredients. I decided to do some experimentation to come up with a recipe of my own. The result: this delicious and easy whole wheat tortilla recipe.
Making My Own Tortillas
As I checked out some of the wheat tortilla recipes, I realized that they all seemed to follow a formula. I decided that instead of following a recipe, I would create my own.
I used the original flour tortilla recipe as a starting point. I substituted 1 cup of wheat flour for one of the cups of white flour. Instead of vegetable shortening, I used coconut oil as a healthier alternative. I tested the recipe, and both my husband and I loved the result!
Whole Wheat Tortilla Recipe: How to Serve Them
These tortillas are great for wraps or for making quesadillas with our delicious mango chipotle mayo. They are soft and have a great texture! They also make yummy wraps or tacos. For smaller tortillas, you can divide the dough into 10 or more balls and roll them out into little tortillas.
They come out a little uneven when you use a rolling pin, so if you’re looking for a more perfect result, try investing in a tortilla press. We only have a rolling pin right now, so these turned out perfectly imperfect, as you can tell from my pictures.
Whole Wheat Tortilla Recipe: Storing Your Tortillas
You can store your homemade tortillas in a sealed container in the fridge for up to a week. I like to make a batch on Sunday and have them on hand for easy recipes throughout the week, like quesadillas, wraps, and even tacos.
Whole Wheat Tortilla Recipe
These soft and delicious whole wheat tortillas are fun to make and perfect for wraps, quesadillas, and more.
In a large bowl, whisk together the flour and baking powder until blended.
Add the coconut oil, blending into the dry ingredients until crumbly.
Add the warm water and mix with a spatula or your hands to form a soft dough.
On a floured surface, knead dough until smooth (about five minutes).
Place in bowl and cover with a damp cloth for 30 minutes, letting the dough rest.
Divide dough into eight even balls.
On a floured surface, roll each dough ball into a flat circle using a rolling pin. If you have a tortilla press, you can use that instead. I recommend sprinkling fresh flour onto the surface for each tortilla, as they are very sticky.
Heat a skillet over medium heat. Place a tortilla in the hot skillet and cook for about 30-45 seconds, until slightly browned. Flip the tortilla with a spatula and cook for another 30-45 seconds. Remove from heat. Repeat with each dough round until they are all cooked.
