Having grown up on whole foods I really detest gummy white breads of any kind. This includes white tortillas. Wheat tortillas are hard to find and most of the ones in the store are really thick don’t taste all that great. Sometimes they even taste rancid. My mom and I used to make these homemade whole wheat tortillas when I was growing up. I remember it being a lot of work, but maybe that’s because I was a kid?
When my little sister lived with us for five months this year we made these several times. I’d cook while she rolled them out and it worked beautifully, just like it did when mom and I made them together. When my sister moved out I went back to buying tortillas because I didn’t think I could make them all by myself without burning most of my hard work.
I don’t have one of these, but I want one!
Don’t want to hand roll all those tortillas? I don’t blame you!
Get a Cast Iron Tortilla Press to save time!
Last night I wanted soft tacos and we were out of tortillas so I gave it a try! I made half a batch and guess what? Not a single burnt tortilla! My family loves fresh homemade tortillas so I’m sure I’ll be making them again real soon.
WHOLE WHEAT TORTILLA RECIPE
- 3 1/2 – 4 cups whole wheat flour (I use Montana Wheat’s Prairie Gold because it’s soft and fine)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups warm water
- 1 tablespoon apple cider vinegar
- 4 tablespoons olive oil
- Gently knead the dough about ten times till well mixed and smooth. Let it sit 5-7 minutes so the vinegar can help to soften the flour.
- Divide dough into 16 pieces.
- Oil your countertop and rolling pin well. Roll out one at a time, flipping and rolling till you reach the desired shape, size and thickness.
- Lift tortilla and place carefully in a skillet on medium heat. Cook till you can easily flip and very light spots appear on the cooked side. Flip and cook the second side. In all, it takes under a minute to cook! Usually this is just enough time for me to roll out another tortilla.