Description
Making delicious whole wheat tortillas at home is surprisingly easy! This recipe is perfect for taco night, or you can use these tortillas to make a simple vegetarian wrap.
Ingredients
Units
Scale
- 1 3/4 cup all-purpose flour
- 1 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons avocado oil or vegetable oil
- 1 cup warm water
Instructions
- In a large bowl, combine the flour, baking powder, and salt. Stir until combined.
- Add the oil and stir until the oil is in small clumps throughout the mixture.
- Add the warm water to the flour mixture. Stir until a shaggy mass forms. If there is still a significant amount of dry flour in the bowl that isn’t incorporated, add one tablespoon of water.
- Once everything holds together, turn out onto a clean work surface and knead 5-7 times until smooth and soft.
- Cover with plastic wrap or a damp dish cloth and allow to rest for 20-30 minutes for the gluten to relax.
- Cut the dough into 12 even pieces. Roll each piece into a ball between your hands.
- On a very lightly floured surface, roll the ball out as thin as possible, aiming for about 8” in diameter. They will shrink back a bit after they rest. Repeat with the remaining dough. Use as little flour as possible and cover the dough when you are not working with it, so it doesn’t dry out.
- Once all the tortillas are ready, heat a cast iron pan or skillet over medium heat. Wait for the pan to get nice and hot (1-2 minutes) before proceeding.
- Cook the tortillas one at a time. Cook the first side for 30-40 seconds until bubbles are beginning to form. If it takes too long for bubbles to form the tortilla is drying out as it cooks and will not be flexible when cool.
- Flip and cook on the other side for 25-35 seconds until golden brown spots form where the bubbles are. Remove from the pan and cover with a kitchen towel. Any bubbles that have formed will collapse as the tortillas cool.