When my local grocery store stopped selling our favorite whole grain flour tortillas, I knew it was time to go homemade! These whole wheat flour tortillas are not only easy to make (even easier with the help of my Kitchen Aid mixer with a dough hook), but also soft and delicious. These are so much better than the store bought ones, and as my husband says, cooking them makes the whole house smell so good.
I typically make these each week and we don’t have any problem finishing a batch of them for our favorite Mexican meals of quesadillas and burritos. If you have any left overs they refrigerate and freeze well in a zip top bag.
Although it isn’t required, I would recommend a tortilla press. They are inexpensive and it does make the process easier and the tortillas a more consistent size and shape.
- 3 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1½ cups hot water (add slowly, you may not need all of this water)
- In a Kitchen Aid Mixer with a dough hook (or a food processor), combine dry ingredients, mix to combine.
- Add olive oil and mix again.
- Add water slowly, while mixer running slowly (level 2), until you have a thick pie dough consistency.
- Cut into 11 even pieces and roll into balls.
- Heat a heavy skillet on medium heat. (I use a Le Creuset cast iron skillet)
- Let balls of dough sit on counter a few minutes, covered, while pan heats.
- Use a tortilla press to press each ball into an 8" tortilla (or roll out with a rolling pin).
- Cook in skillet until lightly brown, about 3 minutes on each side.
- Cover to keep warm until ready to serve.
- Can be reheated in the microwave for 1 minute, between barely damp paper towels.
- When cooled store leftovers in a zip top back and refrigerate or freeze.