Homemade Tortillas {White & Whole Wheat Versions!}
User Reviews
4.9
Homemade Tortillas {White & Whole Wheat Versions!}
Description
The dough is formed by blending the dry ingredients—flour, salt, and baking powder—with shortening or coconut oil until the mixture resembles coarse crumbs. Warm water is gradually incorporated to create a soft, smooth dough similar to playdough consistency. Whole wheat versions generally require more water than white flour varieties. Kneading by hand helps develop the dough's elasticity, and resting allows gluten to relax.
Once kneaded and rested, the dough is divided into equal portions that are rolled out as thin circles on a floured surface. Cooking on a preheated griddle or skillet until lightly browned spots appear on both sides produces tortillas that are flexible and slightly puffed. The recipe yields about twelve 8-inch tortillas but can be adjusted for size and number by changing portion sizes.
The choice of fat—shortening or coconut oil—affects the flavor, with refined coconut oil providing a neutral taste. Whole wheat tortillas are more dense and less fluffy than white flour ones, while a blend of half white and half whole wheat flour balances nutrition and softness. The recipe can be mixed by hand or in a food processor.
The batch makes about twelve 8-inch tortillas; increase portion size for larger tortillas.Use a food processor for mixing dough to simplify the process if desired.Refined coconut oil has a neutral flavor compared to extra-virgin, which imparts a subtle coconut taste.Whole wheat tortillas are denser; for a softer texture, try mixing half whole wheat with half white flour.Adjust water quantity carefully to produce a soft, pliable dough that doesn’t crack when rolled.
Ingredients
- 2 ½ cups all-purpose flour unbleached or whole wheat flour
- 1 ¼ teaspoon salt
- 1 teaspoon baking powder
- 6 tablespoons shortening or coconut oil, see note
- ¾ - 1 cup water about 110 degrees, warm
Instructions
- In a large bowl, stir together the flour, salt and baking powder. Toss in the shortening or coconut oil and use a pastry blender or your fingers (two forks or two butter knives works well, too) to blend the shortening into the dry mixture until it resembles coarse meal - sandy with some larger pieces in there.
- Stir in the water until combined. For whole wheat tortillas, you'll need to add upwards of 1 cup of water to achieve a dough that is soft and smooth (similar to the consistency of playdough). White flour tortillas will need less water. A lot depends on the humidity, elevation, etc - but right around 3/4 cup + 2 tablespoons water is perfect in my kitchen for the white tortillas. Basically, keep an eye on the dough, drizzling in a teaspoon of water at a time if the dough is too dry/cracking.
- While combining the water with the flour, you'll eventually need to abandon the spoon/utensil and get in there with your hands to lightly knead the dough. Once a smooth ball is formed, portion the dough into 12 balls (about 1.75 - 2 ounces each). Cover the dough balls and refrigerate for at least 30 minutes or for a couple of days.
- To cook the tortillas, heat a nonstick griddle or skillet (a cast iron pan works great, too) to medium-high. The trick is to get the griddle/skillet hot enough to cook the tortillas through in two minutes (one minute per side).
- Roll each ball to an 8-inch circle on a lightly floured counter or on a pastry cloth. If the dough is springing back while rolling (or while cooking), let the tortillas rest for a few more minutes at room temperature.
- Cook each tortilla for one minute on the first side until the uncooked side begins to bubble a bit. Flip and cook for another minute - the tortilla should puff lightly. Take care not to overcook or they will be dry and will crack (the whole wheat tortillas are especially prone to this).
- Stack the warm tortillas on top of each other on a towel and cover while cooking the remaining tortillas.
- The cooked and cooled tortillas can be refrigerated for 3-4 days or frozen for a month or so.
Notes
- Make twelve 8-inch tortillas or adjust dough portion size to create larger or smaller tortillas.
- Food processors can be used instead of hand mixing to blend dough ingredients quickly.
- Choose refined coconut oil for a neutral taste; extra-virgin coconut oil imparts a coconut flavor.
- Mixing half whole wheat and half white flour gives softer tortillas than 100% whole wheat.
- Add water gradually to achieve a smooth, elastic dough that rolls easily without cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(8-inch) tortillas
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Tortilla | |
| Calories | 152kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 280mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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