100% Whole Wheat Tortilla Recipe

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Getting away from packaged cookies, crackers, chips, etc was pretty easy since we ate so little of those things. However sandwich breads, wraps, and English muffins just seemed so intimidating to make. I am so glad I got over it though and gave them all a try. I will admit I have not found the perfect sandwich bread but I don’t think I care enough to keep trying after how great my English muffins and tortillas turned out! These are 100% whole wheat and so simple to make. Most store bought tortillas are made with all kinds of unpronounceable ingredients and misleading labeling like “whole wheat”. That just means they are at least 51% whole wheat and the rest is white flour.

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100% Whole Wheat Tortillas

makes 16

2 cups white whole wheat flour

1 tsp baking powder

1/2 tsp salt

3 Tbs oil (olive, canola, or coconut)

1 Tbs plain yogurt

2/3 cup warm water

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Mix flour, baking powder, and salt. Add in oil and yogurt and work in with fingers. Add water and knead all together. Let it sit for 5 minutes, dough should be smooth.

Divide in half, then half again, and again, and again. Just divide it into 16 equal sized balls. Let dough sit for at least 30 minutes. It becomes way easier to roll out if you let it sit. You can let it sit for up to a couple hours if need be and it will be even easier to work with.

Heat a pan to high heat (needs to be very hot).

Roll out a ball of dough in between 2 silpats. Each ball should roll to about 6-8 inches in diameter and should be VERY thing. Carefully peel it off.

Spray pan with cooking spray. Place tortilla on hot pan. Let cook for 5-10 seconds, until it starts bubbling up.

Flip tortilla. Cook for another 5 seconds.

Flip again. Cook for another 5 seconds.

Repeat with remaining tortillas.

If you use olive oil or coconut oil, you can taste it slightly. I like the hint of olive oil but i f you don’t, use something milder like canola.

I have been using these for soft tacos, breakfast burritos, quesadillas, chicken salad wraps. Pretty much anything and they’re great! Even my non bread loving (who I don’t understand at all, carbs are the best!) 14 month old is enjoying these.

If you want thicker, doughier tortillas versus thin ones, divide the batter into 12 balls but still roll them out to 6-8 inches diameter.

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Nutritional Information:

Calories: 73

Fat: 3 g

Sodium: 65 mg (3%)

Carbohydrates: 10.7 g

Dietary Fiber: 1.5 g

Sugars: 0.6 g

Protein: 2 g

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3 responses »

  1. When we lived in Corpus Christi there were little old ladies in all the grocery stores making hot tortillas. I would eat half the pack on the way home from the store haha! We make homemade tortillas all the time now. I love the addition of yogurt to your recipe!

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