Success! I am so happy with the way that these tortillas turned out. These tortillas have a great flavor from the wheat and the very mild olive oil. They stayed soft for hours after I made them.
I made then right after lunch and then kept them in a ziploc on the counter until dinner. I have the remaining ones in the refrigerator now, so that I can see how they reheat tomorrow.
*Updated to add that they keep very well for a couple of days. Probably longer than that, but ours never last that long in the house!
Ingredients
- 1 1/2 cups freshly ground whole wheat flour
- 1 1/2 cups AP flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine grain sea salt
- 3 tablespoons light olive oil
- 1 cup warm water
Instructions
- Mix together the dry ingredients and then add the wet ingredients. Stir together until combined. Knead on a floured surface until smooth. Divide dough into 12 balls. Cover with a towel and let the dough rest for at least 15 minutes.
- Preheat non stick skillet or griddle on the stove-top. Medium high heat worked well for my tortillas. If you toss a drop of water onto the skillet, it should bubble or hiss. To form tortillas, flatten with the palm of your hand and then roll out each ball of dough using a rolling pin.
- Place a tortilla in the hot skillet and allow it to cook until it begins to bubble. Turn tortilla and cook the other side. Cooking time for my tortillas averaged 1-2 minutes per side. Stack the tortillas in a towel and cover them to keep them warm.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Tricia B says
I love making all kinds of bread and these look fantastic. Congratulations on another baking success. I've tried to find an email for you as I had a couple of questions. Can you email me or leave your email on my blog? Thanks so much!
hobby baker says
Oh, they look so perfect! I haven't had much luck with homemade and it's nearly impossible to find store bought with acceptable ingredients for my food sensitive daughter. I'll try these out. ☺ Thanks for stopping by, I'm having lots of fun looking through your lovely collection of recipes.
Cynthe says
Mary ~ These look yummy. Homemade breads are wonderful and often easy to make. I eat WW tortillas for breakfast. I'll give these a try. I'm enjoying your recipes, photography, and kitchen enthusiasm. Thanks for stopping by FigsWithBri!
My Journey With Candida says
I am going to try these… but what is AP flour? All Purpose? I wonder if I could use all whole wheat flour.
Barefeet In The Kitchen says
AP Flour is all purpose flour. The tortillas will work with all 100% whole wheat, but they will not be as soft or flexible. I've been happy with this combination. If I find a perfect 100% whole wheat tortilla, I will definitely post it!
Anonymous says
can you make these with all ap flour?
Mary says
They work beautifully with 100% all-purpose flour. Good luck!
KD says
I would like to know what is AP flour and also could a person use Almond or some other glutin free flour?Thank you,Love your site.Kay
Mary says
AP flour is all-purpose flour. I have had no luck whatsoever with GF flour options for tortillas. I've tried so many, I've lost count. If I ever do perfect that version, I'll post it with many cheers!
Ian Stanley-Eyles says
Can you use corn flour in this recipe?
Mary says
I haven't tried that myself and I'm guessing that the rest of the ingredients would need to be heavily adjusted as well. If you are looking for a great corn tortilla recipe, I'd recommend trying this one instead: http://www.everydaysouthwest.com/how-to/recipe-for-how-to-make-corn-tortillas-at-home/ Good luck!
Anonymous says
If using 100% AP flour with recipe, will measurements be the same? Or will I use less?
Mary says
Yes, the flour will be the same. If it seems too sticky, sprinkle more flour into the dough just a tablespoon at a time. Too dry, add a tiny bit of water.