Description
Whether you prefer classic white tortillas, whole wheat tortillas, or somewhere-in-the-middle tortillas, this recipe provides plenty of options to suit your taste. So why not give it a try and see for yourself how satisfying and tasty homemade tortillas can be!
Ingredients
Scale
White Tortillas
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup olive oil
- 3/4 cup water
100% Whole Wheat Tortillas
- 2 cups 100% Bob’s Red Mill Pastry flour (ground from soft white wheat berries)
- 1 teaspoon salt
- 1/2 teaspoon baking powder (optional)
- 1/4 cup olive oil
- 1/2 cup water (add 1 tablespoon at a time as needed)
Somewhere-In-The-Middle Tortillas
- 1 1/2 cups flour
- 1/2 cups Whole Wheat Pastry flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons ground golden flax seed (and/or 1 tablespoon chia seed)
- 1/4 cup olive oil
- 3/4 cup water (start with a little less than 3/4 cup and add as needed)
Instructions
- In a large mixing bowl, whisk together flour, salt, and baking powder.
- Add the oil, and work it into the flour mixture with a fork or pastry cutter until you have a sandy crumb mixture.
- Make a well in the center of the crumb mixture and add the water. Stir well until all dry ingredients are incorporated, and the dough comes together and forms a shaggy ball.Turn the dough over to a lightly floured work surface and knead for a minute or two until the dough becomes smooth.
- Divide the dough into eight equal pieces and shape into flat disks. Cover the pieces with cling wrap or a slightly damp kitchen towel to avoid drying out, and let them rest for 15-30 minutes.
- Heat a non-stick skillet over medium-high heat. Flatten tortillas one at a time, either using a tortilla press or a rolling pin.
- Add the tortilla to the hot skillet. Within 20 to 30 seconds, you should start to see it puffing up. When the bottom of the tortilla has brown spots, flip it over and cook the other side until you see brown spots. Each tortilla will take 1 to 2 minutes to cook.
- Transfer the cooked tortilla to a plate, cover with a towel and continue with the remaining tortillas. Store leftover tortillas in a resealable plastic bag for a day or two, or freeze to store longer. Fresh homemade flour tortillas are best when warm, so reheat them in a skillet until they are soft and pliable before serving.