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Enjoy soft, pliable, and wholesome homemade tortillas. Made with whole wheat flour for extra fiber and a nutty flavor, they are perfect for tacos, burritos, and quesadillas. This simple recipe yields tortillas far superior to any store-bought version.
Combine Dry Ingredients
Cut in the Fat
Form the Dough
Knead and Rest the Dough
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Enjoy soft, pliable, and wholesome homemade tortillas. Made with whole wheat flour for extra fiber and a nutty flavor, they are perfect for tacos, burritos, and quesadillas. This simple recipe yields tortillas far superior to any store-bought version.
This mexican recipe takes 45 minutes to prepare and yields 4 servings. At 346.22 calories per serving with 9.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side or snack.
Divide and Shape
Roll Out the Tortillas
Cook the Tortillas
Keep Warm and Serve
For a flakier, more authentic flavor, substitute the vegetable shortening with an equal amount of lard (manteca).
You can use 3 tablespoons of a neutral oil like canola or avocado oil instead of shortening. Mix it in with the warm water before adding to the flour.
Add 1 teaspoon of finely chopped fresh cilantro or 1/2 teaspoon of chili powder to the dry ingredients for a subtle flavor boost.
Whole wheat flour is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps maintain stable blood sugar levels.
The complex carbohydrates in whole grains are broken down slowly by the body, providing a steady release of energy rather than a quick spike.
By making tortillas at home, you avoid the preservatives, dough conditioners, and excess sodium often found in commercially produced tortillas.
One homemade whole wheat tortilla from this recipe contains approximately 155 calories, primarily from carbohydrates and fats.
Yes, they are a healthy choice compared to store-bought versions. They are made with whole wheat flour, which is high in fiber, and contain no preservatives or artificial ingredients. You also have full control over the amount of salt and fat used.
Puffing depends on a few factors. The most common reasons are the pan not being hot enough, the dough being rolled too thick, or the dough not being rested long enough. Ensure your skillet is preheated well over medium-high heat.
Absolutely. You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2 days. Let it come to room temperature for about 30 minutes before dividing and rolling.
You can, but the tortillas will be denser and may tear more easily when rolling. The small amount of all-purpose flour helps improve the elasticity and pliability, resulting in a softer tortilla.
The key is to trap the steam. As soon as a tortilla comes off the heat, stack it with the others and keep them covered with a clean kitchen towel or inside a tortilla warmer. This process steams them slightly, ensuring they stay soft and flexible.
