Homemade Whole Wheat Flour Tortillas
We once taught how to make these to a large gathering of women. Afterwards, they put these out with the Taco Salads for lunch alongside tortillas brought from a local and very popular restaurant! These were gone in minutes while the other ones sat. Once you try these, you may never go back to store-bought!
Whole-Wheat Flour Tortillas
Servings: 12 Tortillas
Calories: 161kcal
We have been making this recipe for so many years! The BEST homemade tortillas–so EASY and healthful, too!
Print Recipe
Equipment
- Rolling Pin
- Griddle
Ingredients
- 2 1/2 Cups Whole Wheat Flour
- 1/2 Cup Coconut Oil
- 1 tsp Salt
- 1 Cup Warm Water
Instructions
- In the bowl of a stand mixer with whisks, mix flour and salt and cut in oil— let this run for 3-5 minutes
- Switch the whisks for a dough hook.
- Add very warm water and continue mixing until the dough is smooth–another 3 minutes
- Take out the dough and divide it into 12 equal sized pieces. The easiest way to do this is to make a log and divide it into 12 parts.
- Using the palms of your hand, roll each piece into a round ball and flatten it out a bit. Cover and let rest for 15 minutes to 1 hour.
- Heat a griddle over med-high heat.
- Use a rolling pin, roll the balls as thin as you can. They can be pretty thin and still peel up beautifully from your counter, ready to go onto the heated griddle.
- Bake each tortilla 30-45 seconds per side until fluffy and lightly browned.
- Set aside on a plate until you're ready to eat.
- Refrigerate or freeze extras.
Nutrition
Calories: 161kcal | Carbohydrates: 18g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 91mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 2IU | Calcium: 9mg | Iron: 1mg
From our Sage and Plow family to yours.
