Whole Grain Tortillas
User Reviews
5
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Prep Time
20 mins
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Cook Time
24 mins
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Total Time
44 mins
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Servings
10 to
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Course
Main Course
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Cuisine
American
Whole Grain Tortillas
Description
Whole Grain Tortillas are made by mixing whole grain flour—spelt or white whole wheat—with salt and vegetable oil, then stirring in warm water to form a soft dough. Letting the dough rest covered for 20 minutes helps hydrate the flour fully. The dough is then divided into small balls, rested again to relax the gluten, making them easier to roll out thinly. The tortillas are rolled to about 6-8 inches in diameter, ensuring an even thinness for quick cooking.
The cooking takes place on a heavy, ungreased griddle heated to medium-high. The tortillas cook briefly on each side, developing light freckles of brown but remaining soft and pliable, suitable for filling and folding. The use of whole grain flours gives a nuttier flavor and denser texture than white flour tortillas, adding hearty nutrition and a rustic character.
These tortillas can be used for wraps, tacos, or burritos and pair well with a variety of fillings from beans and cheese to meats and vegetables. They can be kept warm in a towel after cooking and stored for later use, reheated on a griddle or microwave to restore softness.
Ingredients
- 2 cups whole spelt flour or white whole wheat flour
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 1/2 cup water warm; indicated for use with spelt or whole wheat flour
Instructions
- Combine the flour and salt in a medium mixing bowl or food processor and mix together. Add the oil and mix into the flour thoroughly. Mix in the warm water (with the machine running, if using food processor). You’ll want a dough that’s soft, the spelt or whole grain flour will absorb liquid as it sits. Once the dough is mixed, let sit, covered, for 20 minutes.
- Turn out the dough onto a lightly floured surface, knead it a couple of times, and pat into an even disk. Cut the dough into 10-12 pieces, and roll each piece into a ball. Cover the balls with plastic wrap or a dish towel and let them rest for 20 minutes. If you have a tortilla press, use it to flatten each ball. If you’re rolling the tortillas by hand, take one of the balls and flatten into a small disk. Using a floured rolling pin on a lightly floured work surface, roll the tortillas into a very thin, flat round about 6-8 inches in diameter.
- Heat a heavy, ungreased griddle over medium-high heat. Toss a tortilla onto the griddle and let it heat on one side for about 1 minute, until it begins to brown in spots, then use tongs to lift and flip the tortilla to bake it on other side, about 1 minute. While the first tortilla is baking, roll the second one out. Transfer the baked tortilla to a plate and toss the next tortilla onto griddle. Repeat until all tortillas are rolled and baked. You may stack the tortillas and cover them with a towel to keep them soft and warm until you’re ready to use. You may also refrigerate tortillas for up to 1 week or freeze tortillas in an airtight container for up to 2 months.
User Reviews
Overall Rating
5
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