QUICK whole wheat tortillas

This morning when I woke up, I realized that we were out of bread….I did have sourdough bread dough “going”, but that won’t be ready until later today.  I needed to have something for my honey for his lunch today (and now that I think about it AFTER having packed his lunch, I COULD have made a pasta salad, but oh well….he’ll very much enjoy what he got :)) and I had already sent a hearty green salad with him earlier this week.   SO, I got out the last of the whole wheat flour that I ground earlier this week and made some “quick” whole wheat tortillas.   I didn’t have enough flour ground or time to make a whole batch, so this recipe will only make 4 6-7″ tortillas/wraps.    If you would like to see other homemade wrap recipes that I’ve posted, I have the cilantro green chili wraps and the spinach garlic wraps recipes that I created on my blog.   The story of how I started making wraps/tortillas/flat breads is on the spinach garli wraps recipes page.     Having one of the homemade whole wheat tortillas this morning made into a delicious breakfast burrito, I decided that today I’m making a couple of batches of wraps!  I haven’t made any for a while, and I think today will be a good day for it 🙂

“Quick” Whole Wheat Tortillas

recipe by Lori4squaremom

The prep time on this is less than 5 minutes, and cooking and rolling time is less than 10 minutes, which is why I call this “quick”…HOWEVER there is a 30 minute rest time (that is essential…please please please don’t skip this step!)

  • 1 cup whole wheat flour
  • pinch of salt
  • 1 1/2 tsp. extra virgin olive oil
  • 1/4 cup warm water

In a medium mixing bowl combine flour and salt with fingers.  Pour in water and oil and mixing with a wooden spoon until it all comes together as a dough (there may be a small amount of flour in the bowl that doesn’t completely incorporate, that’s ok).   Turn the contents of the bowl out onto a clean and dry flat countertop or other work surface and knead in remaining flour.  You will only want to knead this for 20-30 strokes or until the dough is soft, supple and not sticky.   Place back in bowl and cover with plastic wrap and let rest for 30 minutes.

Preheat heavy skillet (cast iron really is best for this) until it is nice and hot.   Divide dough into 4 equal pieces.  Using as little flour as possible on counter and rollling pin, roll each piece of dough into a tortilla.  Turning often, and getting as thin as possible.  As each piece is rolled out, place on hot skillet (no oil or anything on the skillet, you want it dry) and start rolling next piece of dough.   Let cook on first side for 1- 1 1/2 minutes or until it is dry around the edges and starting to lightly brown on the bottom side.  Flip over and finish rolling out tortilla, remove tortilla from pan after 30-45 seconds.     When finished cooking place cooked tortillas in a clean towel and wrap up to retain moisture.   Once cooled completely place in plastic zip top bag and refrigerate for 3-4 days or freeze for 2-3 weeks.

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