Easy Whole Wheat Tortillas
Tortillas are one of those things that I have fond memories of helping my mom make when I was a kid. My mom would mix up the dough and with a rolling pin roll each ball of dough out into a flat, thin circle. Then I would take each thin disc and cook it in a skillet.
The process of making tortillas took a bit of time, especially the rolling out part. The time came when store-bought tortillas really weren’t very expensive and my mom started buying them instead. It was definitely more convenient. And I continued to buy them myself after I got married and had control of where the food in my house came from.
But I’ve decided recently that there are several things that I might as well make at home from scratch. Not necessarily as a money-saving thing, but as an attempt to reduce the amount of processed foods in my home. Tortillas are one of those things. So I started making them. And I started making them 100% whole wheat. They’re not hard. I rolled them out by hand with a rolling pin. It took some time, but I felt it was worth it.
And then I remembered that Kitchen Kneads carries tortillas presses. This was a game-changer. Tortillas are now even more easy to make. There’s no more rolling them out by hand. With a press, my tortillas are all uniform in size and shape. One thing about rolling them out by hand is that I tend to roll them out into less-than-circles. All I have to do now is place my ball of dough on the press, press it, open it, and cook it. It’s a breeze!
- 2 cups whole wheat flour
- 3 T olive oil
- 3/4 tsp salt
- 2/3 cup warm water
- In a medium size bowl, mix together the flour, oil, salt, and water.
- Stir until a rough dough comes together. Add a little water if needed.
- Turn the dough onto the counter and knead for about two minutes
- Cover the dough with some plastic wrap and let it rest for 20 minutes.
- Divide the dough into 8 equal balls. (I find this easiest to do with a kitchen scale.)
- Heat a skillet on the stove to medium to medium-high heat.
- Place each ball onto your tortilla press and press according to the press directions. I've found that with whole wheat tortillas you'll need to press down on each tortilla about 3 times to get it thin enough. You should end up with a tortilla that's about 7 to 8 inches in diameter.
- Place tortilla disc onto the hot skillet and allow to cook until bubbles start to form.
- Flip and cook for about 30 seconds.
- Remove from pan and allow to cool.
- Repeat with the remaining dough.