Making tortillas at home is something that we’d never considered until a couple of days ago at the grocery store when we couldn’t find any that didn’t contain soy. I’ve been trying to avoid soy as much as possible, but it seems like everything you buy contains it! It’s so frustrating. So then and there we decided to give homemade tortillas a try… and we are so glad we did!
We made whole wheat tortillas from scratch. They are much better than the store bought variety and have a better taste. Jim has always preferred white flour tortillas to the whole wheat variety, but he changed his mind with this recipe. These tortillas came out soft, but more firm than store bought. They worked great for quesadillas, and I’m sure that we’ll be using them in other recipes from now on.
- 3 C whole wheat flour
- 1.5 Tsp salt
- 1/2 C Canola oil
- 1 Tsp Baking powder
- 1 C Warm water
- Setup stand mixer with dough hook attachment.
- Add all ingredients to mixer and mix on medium speed until a ball of dough forms. Scrape down the sides of the bowl as needed.
- Decrease speed to low and mix for 1 minute more.
- Transfer dough to floured work surface. Divide into 8 (burrito) or 16 (taco) portions, depending on the size tortillas you want to make.
- Flatten the dough balls with your palm until they are disc-shaped.
- Cover with a tea towel and let rest for 15 minutes.
- Using a rolling pin, roll out each disc as flat as possible. Taco sized tortillas will be around 6 inches in diameter.
- Heat a nonstick pan over high heat. Cook tortillas for 1 minutes on the first side and 30 seconds on the second. Don't let the tortillas get more than slightly browned.
- Store in a gallon sized freezer bag.