Best 5 Whole Wheat Tortillas Recipes

MEXICAN WHOLE WHEAT FLOUR TORTILLAS

Steps:

• In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
• Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
• Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

FAT FREE WHOLE WHEAT TORTILLAS

Steps:

• In a large bowl combine the flour and 1 cup of water.
• Mix well.
• If it needs more water to get to a dough stage, then add.
• On a floured surface knead the dough until it is soft.
• Make it into balls (12-16 depending on size).
• Then flour a board well.
• Take each ball and roll it as flat as you can.
• Meanwhile heat a pan until it is quite hot.
• Place the rolled out tortilla in the pan and cook for about 45 seconds to 1 minute or until it is bubbling and starting to brown.
• Then turn it over and cook for another 45 seconds.
• Place a clean cotton dishtowel on a plate.
• As each tortilla comes out of the pan put it inside the towel and wrap them up.
• I got 16 tortillas but my pan is small.
• If you want bigger tortillas, make bigger balls of dough.

WHOLE WHEAT TORTILLAS

Steps:

• Mix flour, salt, and baking powder with your hand.
• Work oil into the flour mixture until crumbly (I use my hands, it's more fun!).
• Add warm water and let rest 5 minutes.
• Take a small portion and pat it in a ball. Roll flat like pie crust on a cutting board.
• On a VERY hot pan, cook until bubbles form. Flip and cook until raised bubbles are dark brown. These will cook very fast. It takes some practice to get your technique in time with rolling, cooking, flipping, rolling, cooking -- :) Watch for burning!
• Note: Yield depends on the size you make your tortillas.

HOMEMADE HONEY-WHOLE WHEAT TORTILLAS

Steps:

• 1. Combine the flour, baking powder and salt.
• 2. Cut in the coconut oil, OR stir in the olive oil(I do this in the food processor, but you can also do it by hand.)
• 3. Add the honey to the hot water and stir to combine. Gradually add this to the flour while the food processor is running(or by hand). Process, or stir until combined and knead a few times. If dough is too wet, add a little more flour. You want a nice dough that comes together in a ball but is still soft.
• 4. Cover the dough and let it rest for 10-15 min. Divide dough into 16 pieces and roll in balls. Roll out fairly thin into 6 in. rounds.
• 5. In a small skillet or on a griddle that has been heated to medium heat, cook the tortillas for 30 seconds to a minute, until you start to see the surface bubbling up. Flip it and cook the other side. Keep warm in a towel while you finish all of the tortillas. (I use a flat griddle and cook 2 or 3 at a time.)

PIPIN' HOT BAKERY WHOLE WHEAT TORTILLAS

Steps:

• 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.