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Whole Wheat Tortillas

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Whole Wheat Tortillas recipe by Barefeet In The Kitchen

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!

 

Whole Wheat Tortillas recipe by Barefeet In The Kitchen

 

 

 

 

 

 

 

 

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Whole Wheat Tortillas
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
  1. 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.
  2. 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.
  3. 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.
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  1. 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!
    Reply

  2. 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.
    Reply

  3. 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!
    Reply

  5. 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!
    Reply

  7. 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
    Reply

    • 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!
      Reply

    • 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!
      Reply

    • 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.
      Reply

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