Pipin' Hot Bakery Whole Wheat Tortillas

READY IN: 10mins
Recipe by Troy A. Hakala

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.

Top Review by Angela Curtis

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.

Directions

  1. Combine flours, baking powder, and salt.
  2. Stir in the oil and water all at once, using mixer or a fork, and toss quickly.
  3. When dough can be gathered into a soft mass, turn onto floured surface and knead a few times.
  4. Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used.
  5. Flatten first ball of dough into a disk.
  6. Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.
  7. Place tortilla in ungreased, frying pan that has been preheated to medium-high heat.
  8. 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.
  9. Repeat process with other balls of dough.
  10. 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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