- Prep-time: / Ready In:
- Makes 8 (8-inch) tortillas
- Serving size: 1 tortilla
- Print/save recipe
These whole wheat tortillas are tender and soft without any lard or highly processed flour. Whip up a batch of these to create easy wraps and burritos that are stuffed full of all your favorite fillings.
Tip: To reheat a tortilla without losing its softness, place it on a heated skillet and top it with a clean, damp kitchen towel. Cover the skillet and cook for 1 minute. Remove the lid and towel, flip the tortilla, and repeat on the other side. You can also use the damp-towel technique in the microwave
Ingredients
- 1¼ cups white whole wheat flour
- ½ teaspoon sea salt (optional)
- ½ teaspoon regular or sodium-free baking powder
- ⅔ cup hot unsweetened, unflavored plant-based milk
Instructions
- In a food processor fitted with a dough blade or a stand mixer fitted with a dough hook combine flour, salt (if using), and baking powder. With a food processor or mixer running on low speed, gradually add hot milk to flour mixture.
- If using a food processor, process dough on low speed 3 to 5 minutes or until dough is soft and stringy. If using a stand mixer, mix on low speed 5 to 7 minutes. Let dough rest 10 minutes.
- Turn dough onto a lightly floured work surface. Knead dough a few times or until smooth. Divide dough into eight equal portions and roll them into balls. Roll one dough ball in flour and use a rolling pin to roll it into an even 8-inch disk.
- Heat a nonstick skillet over medium. Place tortilla in heated skillet. Cook 2 to 3 minutes or until top starts to look dry and bubbles and brown spots form on bottom. Flip tortilla over and cook 1 to 2 minutes more or until it puffs up in places.
- Transfer cooked tortilla to a shallow bowl lined with a kitchen towel. Cover tortilla with the towel to keep it warm and soft. Repeat with the remaining dough balls, stacking finished tortillas in bowl as you go.
Nutritional Information:
Per serving (1 tortilla): 66 calories, 14 g carbohydrates, 2.6 g protein, 0.7 g total fat, 0.1 g saturated fat, 0 g cholesterol, 163 mg sodium, 2.1 g fiber, 0.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (6)
(4 from 3 votes)Tasty and easy to prepare. I couldn't get them quite thin enough, but they were soft and worked well.
The dough was really easy to roll out to very thin tortillas. I put them under a moist towel after heating and they turned out perfect.
Hi, once the dough is made, could it be frozen in individual portions?
Hi Shirley, We haven't tried freezing the unbaked dough, so we're not sure. We'd recommend instead cooking them completely (through Step 5); then storing them in a freezer safe bag, stacked with a square of parchment between each tortilla to prevent sticking. They thaw easily and quickly, similar to bread. Hope this helps! Thank you, Courtney Davison Editor, Forks Over Knives
Jas anyone tried to these with off flour?
Followed the recipe and directions. Tortillas were not tender or soft. Will search for another recipe.