Whole Wheat Tortillas

It never occurred to me to make my own tortillas till recently! I’m not sure why, as they are evidently super quick and easy to make. They don’t carry whole wheat tortillas at my local grocery store so that is the main reason I wanted to experiment with these. It also doesn’t hurt to know that there are no preservatives or needless additives in these like in the store-bought tortillas. Substituting other flours would probably work great too. Brown rice flour or even coconut flour might be interesting. Next time I may also add some flaxseed meal to increase the nutritional benefits or some herbs to spice it up.

If you don’t have a tortilla press and are rolling these out by hand, it may take you some time till you are able to roll them out into perfect circles (or should I say anything that remotely resembles a circle). I personally don’t mind them not being perfectly round. It kind of gives them a rustic look. You can also customize the size you want your tortillas to be by starting with a bigger or smaller dough ball. They cook really fast, so make sure to watch them! They are best eaten right away, but can be stored for a few days in a an air-tight container in the fridge. Just make sure to reheat them, as they may get a little stiff. But what’s a tasty tortilla without something to put inside of it? Boooooring! Go wild with your imagination or stay tuned for a totes yummy recipe that goes hand in hand with these tortillas and takes them to a whole other level. xoxo

Whole Wheat Tortillas

by: Totes Yummy

Makes 8 medium-sized tortillas (yield depends on the size you make your tortillas)

Ingredients:

• 1 1/2 cup whole wheat flour
• 3 tablespoons olive oil
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2  cup warm water

Directions:

In a medium bowl mix together the flour, oil and salt. Add the warm water and stir until a rough dough is formed. Add a little extra water if needed. Knead the dough by hand until smooth. The dough should be soft and damp but not sticky. Cover the dough with plastic wrap and let rest for 20-30 minutes (up to 1 hour). Take a small portion, shape it into a ball and roll flat into a circle on a lightly floured surface (or use a tortilla press if you have one). The dough should be very thin, but if you like your tortillas a bit thicker then don’t roll them out as much. Heat a pan over medium-high heat (the pan does not need to be greased). Drop the rolled out dough on the VERY hot pan and cook until bubbles form, around 30-45 seconds. Flip and cook until raised bubbles are golden brown. These will cook very fast, so be sure to watch them! Don’t overcook them, as this will make them dry and hard. Stack your tortillas on top of each other in a kitchen towel to keep them warm (this will also help keep them soft). Serve immediately or store in an air-tight container in the fridge for a few days. For optimal results reheat before use.

(Nutrition per tortilla: 80cal, 3.6g fat, 11g carbs, 1.9g fiber, 2g protein)