Whole Wheat Tortillas

Whole Wheat Tortillas are a must for any Mexican dish. These tortillas make a great way to top off any meal that you could possibly enjoy.

Prep Time 30

Cook Time 20

Total Time 50

Servings tortillas

Calories 167kcal

Author Sandra

In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil, and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed.
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth; about 3 minutes.
Take out the dough and divide it into 12 equal-sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
Heat a cast-iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
On a lightly floured board or countertop, use a rolling pin to turn each ball into an 8 to 10-inch flat circle (measure against your recipe if printed on an 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly.

Recipe adapted from this website