These are super easy to make, healthier than store-bought and tastier too!
This past summer I took a class where this cute little lady from Mexico taught us to make super tasty tortillas, just like the restaurants.   But they used white flour and shortening (or lard *gasp!*), and I just couldn’t do that to my body or my family every week when we eat burritos, tacos, or enchiladas.
So, I started searching for a recipe that used whole wheat flour and olive oil.  I found many recipes that were gummy and sticky.  The ones I make aren’t gummy and sticky, but they’re not quite the same texture as the fluffy white ones, either.  But then again, neither are the store-bought whole wheat ones.  They are still good, and most importantly, kid approved 🙂
I used this recipe from mommypotamus, But I don’t soak my wheat overnight (Maybe I would if I remembered to…but I don’t) and it doesn’t seem to make any visible difference.
I make a triple batch, because we have a few more people than average around here.  My triple batch makes about 50 tortillas and we usually eat about half of them for one meal and I use the rest to make quesadillas for lunches for a few days afterward.  Or enchiladas to put in the freezer.  I just put them stacked in gallon ziploc bag and keep them in the fridge.  I’m too lazy to put wax paper in between, so I just peel them apart when I want one.
I have a tortilla press and have two iron skillets heated and it takes me about half an hour to make these.  Quicker than a trip to the store, for me anyway.  Hope you enjoy them!  Let me know if you make them!

Whole Wheat Tortillas 

by HighWireLiving, adapted from The Mommypotamus.

3 cups whole wheat flour 1/3 cup olive oil 1 cup warm water 2 tbsp lemon juice 1 tsp sea salt

  1. Combine ingredients in mixer with dough hook.  Mixture will be a little sticky.
  2. Flour your hands if needed and divide dough into 16 equal-sized balls and press or roll out tortillas on a floured surface with a rolling pin (turning them a quarter turn each time to keep them round).
  3. Put tortilla in heated skillet to cook, turning after light brown spots start to form.  Serve and eat immediately.

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