Store bought tortillas tend to contain a host of ingredients that are less than clean and in the case of whole wheat, most whole wheat offerings contain a mixture of white and whole wheat flour. These tortillas however check all the boxes by using wholesome ingredients that results in a soft and delicious flour tortilla.
To make this recipe we’ll need six ingredients: White whole wheat flour, salt, vital wheat gluten, baking powder, light olive oil, and warm water.
To the flour we’ll add the salt, vital wheat gluten and baking powder.
After ensuring that all the dry ingredients are well combined, we’ll add in the oil…
…and incorporate it until the flour has a course almost crumbly texture.
Next we’ll add the water in. When using whole wheat flour you’ll usually need more liquid than you think you will since whole wheat absorbs a lot.
Mix until a soft dough forms…
…And then turn the dough out onto a clean and floured surface. Knead the dough for 8-10 minutes. This is essential in helping those gluten bonds form which leads to a softer and more flexible tortilla.
Once your dough is smooth and elastic, form it into a ball.
Cut the ball into 12 portions…
…And shape each portion into its own ball. Let the dough rest for 2-3 minutes.
Next we’ll form our tortillas. You can do this using a tortilla press like in the image above…
…or by using a rolling pin. Personally I use both. Using the press is a great way to cut down on the time needed but I feel it leaves the tortillas too thick so I roll them out to size using my rolling pin.
Into a hot pan the tortilla goes where we’ll cook it for about a 45-60 seconds per side. Note that the pan does not need to be greased and it should not be smoking hot.
Once one side is done, we’ll flip it and cook the other side.
Repeat the cooking steps until all portions of dough are done and you have a beautiful stack of warm flour tortillas.
100% Whole Wheat Tortillas
- In a bowl combine the flour, salt, vital wheat gluten and baking powder. Mix thoroughly to ensure all ingredients are fully incorporated.
- Add the oil and work until the flour resembles coarse sand with a few larger almost pea-sized chunks.
- Add the water and mix until a soft dough forms.
- Turn the dough out onto a clean and floured surface and knead and work the dough for 8-10 minutes so that the gluten can develop.
- Once the dough is smooth and elastic, divide it into 12 equal portions and roll each portion into a ball.
- Press or roll out each ball to a round of your desired thickness (between 8-10 inches) using flour sparingly ( once the dough is formed and divided I've found that there is no longer a need to flour my work surface).
- Heat a 12" skillet pan until it is very hot (but not smoking) and add one round of the dough. Cook for 45-60 seconds before flipping and cooking for another 45-60 seconds.
- Remove the tortilla from a pan and set aside on a plate or a tray.
- Use immediately or store in airtight ziplock bags in the refrigerator for up to 5 days. If freezing, place sheets of parchment paper or foil between each tortilla and store in the freezer for up to a month. To reheat, defrost (if frozen) and wrap the tortillas in damp kitchen paper towels and microwave until warm and flexible.
- Stacking them as you cook keeps them both soft and warm.
- Wrap them in a cloth napkin to further maintain the heat and softness.