Tortillas. You can’t beat homemade ones warm from the skillet. Sure, it takes a little extra time (okay, the rolling them out part might take more than just a little) but they are made with only 5 ingredients instead of dozens and the taste can’t be surpassed.
We’ve made homemade white tortillas for years and recently began to switch to using some whole wheat flour and even 100% freshly ground whole wheat flour. In case you are wondering, whole wheat tortillas are really quite tasty!
Don’t be expecting them to be exactly the same as those made with white flour – they are a little harder to roll out, require more water and the texture is slightly different but the taste is still fabulous. Even my husband enjoys them and trust me, he tries, but fails, at hiding when he dislikes something I make.
This picture shows the difference between all whole wheat, half white/half wheat, and all white!
We found that there really is very little different between half and all whole wheat so if you are trying to slowly start getting your family over to whole wheat, start with a fourth whole wheat flour or maybe even less than that and increase slightly each time. Once you get to half and half, you can make the jump to all whole wheat no problem.
Whole wheat flour requires more liquid but you have to be careful of adding too much otherwise it has more of a bready/spoungy texture. Add the water a little at a time to be sure you don’t over do it. After the initial resting period, if the dough is too dry you can add a touch more water and mix it in well.
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons butter, softened
- 1¼ cups warm water (maybe more)
- Combine flour, baking power, and salt.
- Mix in the butter until it is evenly distributed through the flour.
- Slowly stir in the water, mixing well. The dough should not be dry or crumbly. You may need additional water.
- Divide dough into balls. Size depends on if you want burrito or fajita size.
- Let rest for 30 minutes.
- Roll balls out into a thin circle. It takes more work to get the wheat flour tortillas thin enough. Roll and then lift and flip the tortilla over and roll some more. Repeat until it is thin enough.
- Preheat a skillet over medium heat (I use stainless steel). Place tortilla on hot skilled and cook for a minute. When light brown spots show up, flip tortilla over and cook for an additional 30 seconds to 1 minute.
- Place cooked tortilla on a plate and covered with a towel and continue until all are finished.
- Best served immediately.