Whole Wheat Tortillas

In a couple days, I’m going to be sharing with you my FAVORITE food storage recipe. It’s a recipe I would have never had the courage to try a year ago because of all the “food storage” techniques required, but after slowly learning how to use a lot of this food, I have been making this recipe ALL the time!

The recipe I’ll be sharing calls for whole wheat tortillas, so if you’re up for the challenge of trying it out when I share it, get a head start by trying these!

Ingredients:
3 cups of whole wheat flour (fine)
1/2 tsp baking powder
1 tsp salt
1 cup of warm water (may need a little more)
1/3 cup cooking oil (I use olive)

Jodi always mocks me for not being the “recipe” type, or having “clear” instructions when cooking (I’m one of those, a little bit of this and a little bit of that types…), so just to show I can be specific…

tortillatutorial

Directions:
1. Mix all dry ingredients together.
2. Add the oil, then the water. Knead 5 minutes
3. Roll the dough out so you can easily make equal pieces
4. Let dough rest 10 minutes
5. Form into 12
6. Roll thin (spray pam to help if there are sticking or dryness problems)
7. Grill on both sides, they cook quickly (no need to grease the frying pan at all)
8. Eat! It doesn’t take long to cook.

TRICKS:roller

I use a little hand roller that helps a lot and since I use tortillas mostly in recipes where they don’t have to look perfect, I don’t feel so bad when they don’t turn out in perfect circles… (Although I’m sure I could trace some lid from a bowl and cut around if I really cared)

tortillapress
My sister uses this kind of tortilla press and she says they are much faster and easier to make. I think one day I’ll get one. It’s only $13 on amazon, so to all my family members reading this… ahem ahem.  But for now, my handy roller works fine.

 
tortillaelectricAt a cooking class I was at once this lady had an electric press and cooker .  The thing was amazing! You threw a ball of dough in there and closed the lid, and voila! A perfect tortilla.  For people who love kitchen appliances (and have the room to store them) this could be something to check out!

Hope you like these!


  • obearlady

    i don’t use pam spray Ingredients

    1 part olive oil (or your choice of oil)

    4-5 parts boiled distilled/filtered water (start with 3, and work your way up)

    1 misting spray bottle

    Instructions

    Sterilize your spray bottle in boiling water.

    Place oil and water into spray bottle.

    Shake well before use.

    Store in the fridge for no longer than a week or so.

  • Pingback: Homemade Whole Wheat Tortillas (Using a tortilla press and cooker) | Food Storage Made Easy()

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  • Blincoefarm

    Well try try again….I tried to use wheat from my food storage….hmmm…I used hard white…in the wondermill deluxe hand grinder, the first batch was too course they turned out like wheat thins, the second batch I ground twice so it was fine, but they still turned out like soft crackers, not fluffy soft tortillas…..any suggestions?

    • One of our readers gave this great tip to get the right consistency. Hope
      this helps! “You want these to cook fairly quick if they cook to long on a
      low heat they will not roll up and they will be more of a cracker.If the
      heat is to high they will have burn spots and not be done all the way
      through.this will be a trial and error for some as your griddle is not
      mine.Just be patient and you will get it.”

  • Lisa

    You said you halved the recipe (18 balls) so does that mean usually you get 36? And did you use hard or soft wheat? Thanks.

  • Lisa

    You said you halved the recipe (18 balls) so does that mean usually you get 36? And did you use hard or soft wheat? Thanks.

  • Lisa

    You said you halved the recipe (18 balls) so does that mean usually you get 36? And did you use hard or soft wheat? Thanks.

  • Tifanie

    I used to help a lady that made at least three dozen tortillas daily. The most inexpensive rolling tool to get the job done is one inch wooden dowels. We used ones that were between four and six inches long. These work great.

  • Tifanie

    I used to help a lady that made at least three dozen tortillas daily. The most inexpensive rolling tool to get the job done is one inch wooden dowels. We used ones that were between four and six inches long. These work great.

  • The tortilla press is for corn tortillas’ the dough is soft (made of masa) and when pressed between 2 pieces of a plastic freezer bag it makes a perfect circle. You pull off the plastic gently before putting on the griddle.

    With flour tortillas as you are making here the only choice is to roll it out. But that is really fast to do. I find the big sweeping motion of a rolling pin much faster to use, but I love your creative use of “what ever I have on hand” tools.

    The whole wheat tortillas dry out easy so keeping them in a heavy plastic bag really helps.

    Yummy food!

  • The tortilla press is for corn tortillas' the dough is soft (made of masa) and when pressed between 2 pieces of a plastic freezer bag it makes a perfect circle. You pull off the plastic gently before putting on the griddle.

    With flour tortillas as you are making here the only choice is to roll it out. But that is really fast to do. I find the big sweeping motion of a rolling pin much faster to use, but I love your creative use of “what ever I have on hand” tools.

    The whole wheat tortillas dry out easy so keeping them in a heavy plastic bag really helps.

    Yummy food!

  • now we need a corn tortilla recipe!

  • now we need a corn tortilla recipe!

  • Connie

    Dear Julie,
    My daughter makes tortillas often. She adds a twist, that I think is fun. She changes them by adding different ingredients in place of the water. For example, she might add either spinach (frozen or fresh) or tomatoes (canned or sauce), she might add seasonings also (herbs or sun-dried tomatoes.) This not only looks neat, but add a different flavor and more nutrition.
    Thanks, Connie

    • Jenny

      the add ins sound like a wonderful idea…could we get some recipes?  I am new to this and tend to need a recipe anyhow….not as brave for the pinch of this and that…lol. 

      in time hopefully i will be…

      this was a great tut though…thanks!

      blessings.

  • Connie

    Dear Julie,
    My daughter makes tortillas often. She adds a twist, that I think is fun. She changes them by adding different ingredients in place of the water. For example, she might add either spinach (frozen or fresh) or tomatoes (canned or sauce), she might add seasonings also (herbs or sun-dried tomatoes.) This not only looks neat, but add a different flavor and more nutrition.
    Thanks, Connie

  • Everyones Mom

    Devon, I make a lot of homemade tortillas and I don't refrigerate the leftovers at all. Just wrap them in plastic or wax paper and keep them like bread. They tend to go hard in the freezer unless vacuum packed. You can make a smaller batch. Just cut the recipe down.

  • Meagan

    I just made hese today, and they are fabulous! /thanks for the recipe; I’ve been wanting to make homemade tortillas for quite sometime.

  • Guest

    I just made hese today, and they are fabulous! /thanks for the recipe; I’ve been wanting to make homemade tortillas for quite sometime.

  • Meagan

    I just made hese today, and they are fabulous! /thanks for the recipe; I've been wanting to make homemade tortillas for quite sometime.

  • Meagan

    I just made hese today, and they are fabulous! /thanks for the recipe; I've been wanting to make homemade tortillas for quite sometime.

  • Anonymous

    Julie, if I were to stick these in the fridge, how long do you think they’d last? Could I freeze them, do you think? Thanks for any advice–I’m trying this next week and we can’t use 18 tortillas at a time…well, my husband might be able to…

    • Everyones Mom

      Devon, I make a lot of homemade tortillas and I don’t refrigerate the leftovers at all. Just wrap them in plastic or wax paper and keep them like bread. They tend to go hard in the freezer unless vacuum packed. You can make a smaller batch. Just cut the recipe down.

  • devon1099

    Julie, if I were to stick these in the fridge, how long do you think they'd last? Could I freeze them, do you think? Thanks for any advice–I'm trying this next week and we can't use 18 tortillas at a time…well, my husband might be able to…

  • Name

    Try refrigerating the dough 8-10 hours, you wouldn’t think there would be a difference but there is! Yummy!

    Jenny
    GrandpasGrainAZ@gmail.com

    • I will have to try that. I do that when I make my bread – allow the dough to soak and rest for 12-24 hours before I add the last cup or so of wheat and then proof the yeast. It is a way to make sprouted wheat bread without the hastle of actually making it sprout. It does make a huge difference in tast. Thanks for suggesting it for the tortillas. It will enhance the nutritional value also to allow it to ‘rest’.

    • I will have to try that. I do that when I make my bread – allow the dough to soak and rest for 12-24 hours before I add the last cup or so of wheat and then proof the yeast. It is a way to make sprouted wheat bread without the hastle of actually making it sprout. It does make a huge difference in tast. Thanks for suggesting it for the tortillas. It will enhance the nutritional value also to allow it to ‘rest’.

  • Anonymous

    I have been thinking about trying this! Thanks!!!

  • devon1099

    I have been thinking about trying this! Thanks!!!