Whole Wheat Tortillas
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These flour tortillas are healthier, heartier, and more flavorful than their white flour counterparts. Once you try them, you’ll be a believer.
Hands-on: 30 minutesTotal: 40 minutes
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ tsp. kosher salt
- 2 Tbsp. vegetable oil
- ¾ cup cold water
- In a large bowl, combine flours and salt. Stir in oil, and enough water to hold dough together. Knead until smooth, about 2–3 minutes, then rest 5 minutes.
- Turn dough out onto a floured work surface. Pinch off golf-ball-sized pieces of dough and roll into balls. With floured fingers, flatten into thin disks. Using a rolling pin, roll out disks no more than ¼" thick. If the dough becomes elastic and springs out of shape, allow it to rest for 5 minutes, then roll again as necessary.
- Preheat griddle over medium heat. Cook until lightly golden but still pliable, about 1–2 minutes per side. Serve warm.