Pipin' Hot Bakery Whole Wheat Tortillas

"These flavorful tortillas were used at the bakery for our breakfast burritos, which had scrambled eggs, cheese, salsa, fried potatoes, and sour cream. I also use them to make bean burritos, quesadillas, and as an accompaniment with a bowl of pinto beans."
 
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Ready In:
10mins
Ingredients:
6
Yields:
8 tortillas
Serves:
8
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ingredients

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directions

  • Combine flours, baking powder, and salt.
  • Stir in the oil and water all at once, using mixer or a fork, and toss quickly.
  • When dough can be gathered into a soft mass, turn onto floured surface and knead a few times.
  • Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used.
  • Flatten first ball of dough into a disk.
  • Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.
  • Place tortilla in ungreased, frying pan that has been preheated to medium-high heat.
  • Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side., First side should be pale and sprinkled with brown spots and the other side will be blotched.
  • Repeat process with other balls of dough.
  • Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.

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Reviews

  1. This was an excellent recipe, and it's convenient to be able to make the dough ahead of time and pull a ball out to make it fresh when I want it. I used whole wheat pastry flour and a commercial whole wheat flour mix instead of regular whole wheat and white.
     
  2. This recipe is very good.i tried it yesterday and it came out really good. i followed the directions exactly but the water content was a little less. i suggest u add 1 whole cup of water (use the same cup that u measured the flour in). Other than that the recipe was really good. thank you for such a good recipe. Now i don't need to buy tortillas which are very expensive in Lebanon. i can make them fresh at home.
     
  3. AWESOME!!! I eat tortillas almost every single day, often for more than one meal, and I was SO happy to see an easy recipe for healthy wheat ones! My first batch turned out a little crispy, so I tried again and just added less flour (I think the first time I rolled them in too much flour) and they were fine. I'm making quesadillas with them tonight---black bean, spinach and avocado. Thanks troy!!!
     
  4. tried this recipe first time. the baking powder not such a good idea makes the tortillas stiff. I would skip that otherwise great recipe
     
  5. Very simple, especially with my stand mixer. My hubby will devour these when he gets home :) He's the Tortilla Monster :) haha
     
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Tweaks

  1. The trick is to make sure you roll these thin, almost paper thin and have the pan at 450 - 475 (used my lefse griddle and lefse rolling pin) also don't use too much flour and dust off before frying. I substituted freshly ground cumin instead of salt and for something different used tomato juice instead of water. I also put in ground flax to make these healthier.
     
  2. What a fun and easy way to make tortillas! This is my first time, but I did fine. Making it perfect circle was impossible for me, but I guess I need more practice... It was a bit too salty for me, so I will reduce salt next time. I used olive oil instead of canola oil. This is definitely a keeper!
     
  3. These are so simple. I double the recipe, use unbleached flour in place of white flour, use coconut oil to increase health benefits, all else is the same. Absolutely a winner. Today I substituted the white flour with cornmeal and another winner was born. Great with eggs, beans and cheese, or guacamole filling. I served them last night with scambled greens and turkey along with plain rice.
     
  4. Recently I've been looking for a replacement for Trader Joe's whole wheat hand-made tortillas and these are the winner! Easy to make, yummy to eat, and much cheaper. I made them just as stated...although next time I'm going to replace the white flour with whole wheat pastry flour and I'm going to use aluminum-free baking powder (had a slight metallic taste). Thanks for sharing!
     

RECIPE SUBMITTED BY

<p>I'm a software nerd who splits time between software and hardware: my bike. Ideally, I'd like to bike in the early morning, make software in the morning &amp; afternoon and cook &amp; eat in the evening. Everyday. Forever.</p>
 
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