How to Make Whole Wheat Tortillas {Step by Step Pictures and Instructions}

I make them often and every time I’ve made for company, I always get asked for the recipe. I finally remembered to take step by step pictures and today is the day I change your life with this simple and super delicious recipe for Homemade Whole Wheat Tortillas!

Please don’t be scared by the amount of steps in the directions, they really aren’t that complicated….It’s one of those things that after you make them once, you’ll be a pro..I just wanted it to feel like I was right there holding your hand.

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How to Make Whole Wheat Tortillas {Step by Step Pictures and Instructions}

 

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Prep time

40 mins

Cook time

15 mins

Total time

55 mins

 

You can freeze these tortillas in an air tight Ziploc baggie for up to 6 weeks. Just thaw and warm before serving. Also they are best fresh but keep leftovers refrigerated and warm before eating...my favorite way to eat ones that are a day or two old is toasted in the toaster oven with cheese and re-fried beans on them. But seriously you will not believe how delicious these are fresh! You will not miss your typical white flour tortillas at all.

Author: Maria (adapted from cooking classy)

Recipe type: Bread

Cuisine: Mexican

Serves: 12

Ingredients

• 3 cups wheat flour or 2 cups wheat flour 1 cup white flour (I usually do 2 cups wheat 1 cup white flour
• 1½ tsp salt
• 1 tsp baking powder
• 3 tbsp vegetable shortening
• 3 tbsp vegetable or canola oil
• 1¼ cups hot water, you may need an additional ¼ cup keep it near your mixing bowl

Instructions

1. Put flour, salt and baking powder in a medium sized mixing bowl
2. Mix with a fort until thoroughly combined
3. Add three tablespoons shortening and using your hand or pastry blender, work the shortening into the four until it is minuscule pieces evenly dispersed through out.
4. Add three tablespoons of vegetable or canola oil and using your hand do the same as the above step, work oil into flour mixture until it is evenly dispersed and unrecognizable.
5. You should be able to squeeze a handful and have it keep it's shape
6. At this point add 1¼ cups hot water (keep extra ¼ cup of hot water near by in case you need it)
7. Using a large spoon, I prefer a wooden spoon, stir dough until it all comes together.
8. Sprinkle it with a little flour if neeeded and Knead it in the bowl a few times and form it into a ball
9. It should come together in a ball and be only very slightly sticky.
10. Lightly flour a surface, counter top or cutting board, I use my cutting board and divide dough ball into two equal pieces
11. Divide each piece into two pieces giving you four pieces
12. Take each of the four balls and divide them into three equal sized pieces...this will give you twelve medium sized tortillas. Roll each piece into a ball and place 1-2 inches apart on surface and cover immediately with plastic wrap.
13. Leave dough balls covered for at least 30 minutes before rolling them out (they need a little time to rest) this makes them easier to roll out and work with.
14. When you are ready to begin rolling them out. Heat a nonstick skillet or a cast iron pan or two to make the cooking process quicker. Turn the heat to Medium.
15. While pans are warming up, lightly flour a surface and start rolling out dough.
16. Dust a surface with flour and roll dough out into a very thin circular shape. You want it to be between about ⅛ of an inch thick.
17. Place rolled out dough onto the hot skillet. It will take anywhere from 1-2 two minutes per side.
18. Watch closely for bubbles to start appearing, Once bubbles are covering surface it is usually ready to flip. For some reason my last few tortillas always cook faster then the others, watch them closely or you will burn them...but don't worry, you can just pick off the burnt spots and they will still taste great.
19. When Tortillas are one, stack them on top of each other in a gallon sized ziploc bag but do not seal it, this helps them soften and become more tortilla like.
20. See below for step by step pictures

3.2.2265

Put flour, salt and baking powder in a medium sized mixing bowl and mix with a fort until thoroughly combined
Add three tablespoons shortening and using your hand or pastry blender. Work the shortening into the four until it is minuscule pieces evenly dispersed through out.
  Like so, I prefer to use my hand for this step.

Next, add three tablespoons of vegetable or canola oil and using your hand do the same as the above step, work oil into flour mixture until it is evenly dispersed and unrecognizable.

You should be able to squeeze a handful and have it keep it’s shape
At this point add 1 1/4 cups hot water (keep extra 1/4 cup of hot water near by in case you need it)…I never do, but depending on the weather or your altitude, you might need to add a little more.
Using a large spoon, I prefer a wooden spoon, stir dough until it all comes together.
Sprinkle it with a little flour if neeeded and Knead it in the bowl a few times to form it into a ball. It should come together in a ball and be only very slightly sticky.
Lightly flour a surface, counter top or cutting board, I use my cutting board and divide dough ball into two equal pieces
Now divide the two pieces in half giving you a total of four pieces
Take each of the four balls and divide them into three equal sized pieces…this will give you twelve medium sized tortillas. Roll each piece into a ball and place 1-2 inches apart on surface and cover immediately with plastic wrap. Leave dough balls covered for at least 30 minutes before rolling them out (they need a little time to rest) this makes them easier to roll out and work with.
When you are ready to begin rolling them out. Heat a nonstick skillet or a cast iron pan or two if you have two. This will make the cooking process quicker. Turn the heat to Medium.
While pans are warming up, lightly flour a surface and start rolling out dough. Dust a surface with flour and roll dough out into a very thin circular shape. As you can see I am not a stickler for perfectly round tortillas. You want it to be between about 1/8 of an inch thick.
Place rolled out dough onto the hot skillet(s). It will take anywhere from 1-2 two minutes per side.
Watch closely for bubbles to start appearing, Once bubbles are covering surface it is usually ready to flip.

You want them to have light brown spots on each side.

For some reason my last few tortillas always cook faster then the others, watch them closely or you will burn them…I always burn at least one….

….but don’t worry, you can just pick off the burnt spots and they will still taste great.
When Tortillas are done, stack them on top of each other in a gallon sized ziploc bag but do’nt seal it, this helps them soften and become more tortilla like.

Serve as tacos, fajitas, enchiladas, burritos, quesadillas…whatever suits your fancy! They’re awesome. You’ll never be able to stomach another store bought wheat tortilla after tasting these!

Enjoy!

Keep it Real!!!

Maria

**Recipe slightly adapted from Cooking Classy