Community Pick
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."
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
8 tortillas
- Serves:
- 8
ingredients
- 1 cup white flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 4 tablespoons canola oil
- 2⁄3 cup water
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
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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. -
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. -
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!!! -
tried this recipe first time. the baking powder not such a good idea makes the tortillas stiff. I would skip that otherwise great recipe
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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
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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.
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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! -
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. -
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
Troy A. Hakala
Vashon Island, 0
<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 & afternoon and cook & eat in the evening. Everyday. Forever.</p>
