I have to say, I am loving making all kinds of scratch made breads and grain products that I never tried before. This time it’s whole wheat tortillas. I wanted to make them not because they’re particularly hard to find or expensive, but I really just wanted to see how much different they taste from store bought. I was happy with the results, and was impressed by how easy they actually are to make.
The ingredient list is short and uncomplicated: flour (whole wheat and white, or just one or the other if you prefer), salt, baking powder, lard and water. Now before you go searching for another recipe that doesn’t use (GASP!) lard, consider this: lard has the same amount of total fat and calories as shortening, the other possible ingredient. Lard actually has 2 grams LESS saturated fat per tablespoon than butter, which many of us would never think twice about using in any recipe. See, not so bad after all.
After mixing up the dough and letting it rest for awhile, it gets cut up into equal pieces. The number of pieces you cut depends on how large you want your tortillas to be. I made 12, and each tortilla was about 6″. If you want larger tortillas, cut fewer pieces.
Then roll the dough out as thin as possible using a rolling pin. That’s right, you don’t even need any special equipment! The rolled tortillas then get cooked up in a skillet. No oil needed. Just cook until they start to bubble up, flip and cook until golden brown.
Use the cooked tortillas immediately or wrap them in a clean towel (or an airtight bag if cool) until you’re ready to use them. They make great burritos, tacos, quesadillas, wraps, etc. Keep reading for a recipe.
Whole Wheat Tortillas
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 Tablespoons lard (or use vegetable shortening to make this recipe vegan)
- 3/4 cup water
- Whisk flour, salt and baking powder together in a medium bowl. Add lard and mix in with a fork or your fingers until the mixture looks like bread crumbs. Make a well in the center and pour in water. Stir until a dough is formed.
- Transfer dough to a clean, floured surface. Knead until dough is smooth, 3-4 minutes.
- Place dough in a bowl and cover. Let rest for 30 minutes.
- Roll dough into a rope and cut into 12 equal pieces. Work with one piece at a time, and keep the rest covered. Roll each piece into a thin circle. Try to roll it as thin as possible. Each tortilla will be about 6" in diameter (see note).
- Heat skillet over medium high heat. Cook tortillas until they begin to puff and are lightly browned, about 2 minutes. Flip and continue to cook until browned on the other side, another 1-2 minutes. Repeat with remaining tortillas.
- Best if used immediately. But will hold at room temperature for 1-2 days. If you want to keep them longer, freeze in an airtight bag or container. Reheat before using.