Whole Wheat Tortillas
Whole wheat tortillas are a nutritious and versatile option perfect for tacos, burritos, or wraps. They are easy to make at home and free from preservatives.
Ingredients
Dough Ingredients
- 6.25 cups whole wheat flour (freshly ground hard red and white)
- 2/3 cup coconut oil (solid not melted) Make sure it's not melted.
- 4 tsp baking powder
- 2.5 tsp salt
- 3 cups hot water
Instructions
Preparation
- In a large bowl, mix the whole wheat flour, baking powder, and salt.
- Add the solid coconut oil into the flour mixture. Use your hands or a pastry cutter to mix until it resembles coarse crumbs.
- Gradually pour in the hot water, mixing until the dough comes together.
- Knead the dough for about 5 minutes, until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- After resting, divide the dough into golf ball-sized pieces.
- Roll each piece into a flat circle about 1/8 inch thick.
Cooking
- Heat a skillet over medium-high heat.
- Cook each tortilla for about 1 minute on each side, until they are puffed and lightly browned.
- Repeat with the remaining dough.
Notes
Store leftover tortillas in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months, separating them with parchment paper.