Homemade Whole Wheat Tortillas
I have slowly but surely been moving to a place where I am making all of the food for our household, including bread, chips, crackers, and tortillas. I have made tortillas many times in the past with success, but over this last year we’ve been purchasing some organic whole wheat ones for ease and efficiency.
We must use a great deal of tortillas in this house though, because no matter how many we buy, we keep running out. Well, we’ve now been out of tortillas for about a week and I discovered where all of the tortillas are going. My oldest son loves tortilla cheese roll ups and wraps. We can’t make quesadillas, or chicken and dumplings, or even have tacos without them.
The Dilemma
I don’t typically have a vehicle during the week as we are a one car family and my husband takes it to work everyday but Sunday. So if the shopping doesn’t get done then, it has to wait a whole week before I have the chance again. Well, we decided to take the kids to the aquarium a good distance away this weekend even though we needed to go shopping, so here we were looking at another week without tortillas. What a fantastic time to start making them again.
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So I went back through my recipe book and pulled out my handy dandy whole wheat tortilla recipe that I’ve been using for years. What I really love is that three batches of these babies came together in less than 30 minutes and not only did we have plenty for a four adult taco dinner that night, but we still have plenty in the freezer for when we need them. No more store bought tortillas for us!
Let me show you how I made them.
I started by gathering all of my ingredients by my food processor, and added the flour first.
I closed up the processor and got it started. Then I add in the salt and olive oil.
When it started to bubble, I flipped it to the other side for just 15-30 seconds or so, and then removed it from the pan to cool, and started the next tortilla cooking.
Homemade Whole Wheat Honey Oat Bread
Easy Gluten-Free Homemade Tortillas
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Ingredients
- 2 cups whole wheat flour
- 1/2 teaspoon pink Himalayan salt
- 3 tablespoons olive oil
- 1/2 cup water, more or less
Instructions
- In your food processor, add your flour and salt. it really doesn’t matter if you add the salt before you start the food processor or after.
- Close up the food processor and get it started.
- Now, one tablespoon at a time, add in your olive oil.
- Finally, I just fill up a cup of water and pour it in a little bit at a time until the dough starts coming together.
- In my food processor, it clumps together and starts spinning around the middle. That when I stop and test it.
- If it’s sticky, I close it up, start the processor again and add in a pinch or two of flour and then turn it off again.
- Dump it out on a clean surface and knead it for a few minutes. You want it to be soft and pliable.
- At this point, I set out my pan on the stove and get it heating up to medium heat.
- While the pan is heating, roll your dough into a log and cut it into 8 equal pieces. I start by cutting it in half, and then I cut each side in half, and then I cut cut each piece in half. 8 pieces!
- Roll one piece at time out on your rolling surface into a round shape. These may be hard to get into perfect circles. You may need a little bit of flour on each side to keep the dough from sticking to your rolling pin or the counter. But don’t use too much or it will burn in the pan.
- Lay out your circle onto your heated pan on the stove.
- Cook for just a few minutes until your dough starts bubbling.
- Then turn over and cook for just 30 seconds longer, before removing to a plate on the side to cool.
- You can be rolling the next tortilla while the first is cooking. Repeat this process with all 8 tortillas.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 47 |
| Calories from Fat | 0 |
| % Daily Value * | |
| Fat 0 g | |
| Saturated fat 0 g | |
| Unsaturated fat 0 g | |
| Carbohydrates 13 g | 4% |
| Fiber 2 g | 8% |
| Protein 3 g | 6% |
| Sodium 23 mg | 1% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
These tortillas came out perfect. They may not look completely cooked when you take them out of the pan. However, as long as they are brown on both sides, or the bubbles are, they are fine. if you cook them for too long, they will be crunchy and hard. They would make for great tostada shells, but not tortillas.
They really don’t need a lot of time to cook, and they came out nice and soft. We used my freshly made tortillas for a taco dinner that night for four adults and my two kids. I made three batches of tortillas that morning so we still have plenty of tortillas for future meals.
I bagged up each batch of tortillas individually and placed one in the refrigerator and the others in the freezer. Now when we need more tortillas, I can just go grab a bag from the freezer instead of having to worry about going to the store.
I warn you though, if you store these in the freezer, you’ll either have to press them flat before they start to freeze and be extra careful pulling them out, or you’ll need to store them where they have plenty of room, because they will break if roughly handled. Now I can add a fun and quick tortilla making slot into my schedule along with my bread, cracker and chip making for the week or month. I really have enjoyed making all of the food for my family.
Even more…
Check out how I make my own honey whole wheat bread and yummy rosemary olive oil crackers that we really love for snacks in the afternoon. I typically make three batches of each so we have enough for a while.
Six loaves of bread will last for a couple weeks and get stored in storage bags in the freezer while waiting to be use. Three batches of crackers will last us about a month and simply get stored in an airtight container in the pantry. So far, I haven’t had to worry about them getting stale or going bad in the month it takes to eat them all.
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I look forward to being able to publish my chip recipe for you, as I’m getting really tired of purchasing chips by the grocery basket full, only to get half a bag each and run out of them in a week. I plan on trying some alternative grains and making some chips with quinoa, barley, millet, chia seeds, and anything else that can make a chip.
I don’t want them to just taste like my crackers, and it would do us all some good to get some other grains in our diet. And boy do we love chips in this house to eat with my homemade salsas and varieties of dips. Be on the look out for some more great recipes!
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