Whole Wheat Tortillas

These are another staple. Once you start making these at home, you’ll never buy tortillas at the store again!

I usually make a double batch, but here is the original (makes 12).

Whole Wheat Tortillas

Adapted from Confections of a Foodie Bride 


  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 heaping teaspoon salt
  • 2 tsp baking powder
  • 5 tablespoons of olive oil
  • 3/4 cup warm water


  1. In a medium bowl, combine flours, baking powder, and salt and mix to distribute evenly.
  2. Add olive oil and water
  3. Mix until a soft, smooth ball forms.
  4. Divide into 12 golf-ball sized pieces.
  5. On a lightly floured surface, take one ball and roll into a 7-inch disk, keeping the rest of your dough covered as you work to prevent drying.
  6. On a cast-iron skillet or stainless steel pan, cook tortilla for 2 minutes on each side until just golden. Repeat with the rest of your dough.
  7. Never buy tortillas again.
  8. You can keep these at room temperature in a zip-top bag for a few days. To keep myself from eating them all in one sitting I allow them to cool completely and then put the whole lot of ’em in the freezer (in the zip-top). That way I can pull out one or two and microwave for 15 seconds to  use.

This entry was published on July 6, 2012 at 8:51 pm. It’s filed under bread and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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