I have tried several whole wheat tortilla recipes. I never found a recipe that resulted in soft, fluffy tortillas until I made up my own. In my opinion, homemade tortillas need a good bit of oil to be fluffy and soft. So here is my recipe for whole wheat tortillas, which does not skimp on the oil. You can also use spelt flour, but they’re more fragile.
Note: As Mindy noted in the comments below, she successfully converted this recipe to a soaked tortilla recipe by replacing 1 tablespoon of water (per cup of flour) with 1 tablespoon of raw apple cider vinegar (per cup of flour). She mixed all the ingredients together and kneaded the dough and let the balls of dough soak for 24 hours. She wrote that next time, she’ll let the dough soak as a whole, then shape into balls and roll out just before cooking. This is awesome news! I (Wardee) would suggest letting this soaking happen in the refrigerator if the temperature of your house is more than room temperature — or decrease the soaking time to prevent the dough getting overripe.
- 6 cups whole wheat flour (preferably freshly ground) — or other whole grain flour such as spelt or einkorn
- 2 cups cold filtered water (or 2 cups water minus 6 tablespoons, plus 6 tablespoons raw apple cider vinegar)
- 1-1/2 teaspoons non-aluminum baking powder
- 1-1/2 teaspoons sea salt
- 1/2 cup extra virgin olive oil or melted virgin, unrefined coconut oil
- extra virgin olive oil or coconut oil for frying
Makes 24 large or 32 small tortillas.
In bowl of mixer, combine flour, baking powder, and salt. Turn mixer on dough setting and add oil. Add water gradually until mixture cleans sides of bowl and forms ball in center of bowl. Let the machine knead the dough for 2 minutes. Remove dough. If following soaked version, let dough rest for twelve to twenty-four hours and then proceed. Otherwise, divide into 32 parts for small tortillas or 24 parts for large tortillas. Roll each part into a ball and spread on a cookie sheet. Spray with oil and cover tightly with plastic wrap. If following unsoaked version, let the balls rest 1 hour before proceeding.
Heat a flat cast iron frying pan over medium heat and add a small amount of oil. Oil a clean, flat work surface, such as a countertop. With an oiled rolling pin, roll out one ball of dough into a circle that is approximately 1/8″ thick, or your desired thickness. Place rolled out tortilla in the pan. Let it cook for about 25 seconds or until there are several bubbles in the dough. Flip the tortilla with a spatula and cook the other side for another 15 to 25 seconds, or until the bubbles are browned*. Remove tortilla from pan and place between towels to stay warm and moist. Meanwhile, roll out the next tortilla. Repeat until all of the balls have been rolled out and cooked. Add oil to pan and/or rolling pin as needed. Store in a zipper seal freezer bag in refrigerator or freezer.
*Adjust heat or cooking times to account for your stove, pan, or thickness of tortilla.
This post was featured in 30 Traditionally Prepared Einkorn Goodies.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!