Best Whole Wheat Tortillas

I found it difficult to make homemade whole-wheat tortillas. For some reason, my man and I both love them. But I couldn’t find the right recipe for me. No matter which recipe I tried, my tortillas didn’t come out. They were too fragile. They were too sticky. Too dry. Too crumbly. Too crumbly

After many failed experiments, I finally created my own recipe. Today I can make 100% whole wheat, soft and pliable tortillas that I enjoy!

How To Make Soft, Whole Wheat Tortillas

The recipe is easy, but you’ll need an old-fashioned ingredient to make soft whole wheat tortillas. It’s yellow and fatty, but it makes everything better!

It’s not clear why but butter makes the most flexible tortilla wraps! Why not try substituting something else for the butter in this recipe?

If you are dairy-free, then I’d recommend using coconut oil. You can find my second best choice of fats at this tutorial’s bottom.

Step 1: Mill Fresh Flour

It’s hard to beat freshly milled whole wheat flour for its flavor and nutritional value. In this recipe I use Red Fife wheatberries. Set the mill on its finest setting when you grind your flour. This will result in better-stuck together tortillas!

Step 2: Measure And Melt The Butter

As your wheat is being milled in the grain grinder, warm up your butter in a small saucepan until it’s just melted. Don’t let it get too hot! While you prepare the rest of the ingredients, set it aside.

Step 3: Measure Ingredients Inside A Bowl

Use a whisk to combine the flour and salt in a bowl.

After you have finished measuring your dry ingredients, (without the butter), it is time to add them. Once you have mixed the liquid and flour together, it is time to add the butter.

The dough should be moist but not sticky. It can be used immediately or left to ferment for six to 24 hours.

STEP 4: Heat a Cast Iron Pan

Set a cast-iron pan on the stove at medium heat. Add no oil. You won’t even need it! Your tortillas will actually be softer when you do not add any fat or oil.

Step 5: Roll Out The Tortillas

While your pan is heating, sprinkle flour liberally on the surface you will be kneading. Roll the dough into a ball between the size of a tennis ball and a golf ball. It should be flattened out on a floured surface. Flip. Flip it.

A wooden rolling pin can be used to make a thin, round tortilla. You can use your fingertips to stretch the dough and make it rounder, as the dough is still wet.

Once you are done, place it gently in the hot cast-iron pan and cook.

Step 6: How To Cook Tortillas

Be careful not to overcook tortillas. Imagine your pan like a dehydrator. You want to ‘dry’ out the dough. Overcooked tortillas are stiff and brittle.

After your tortilla has been pressed into the pan for about 20-30 seconds, check the underside to see if it is dry.

Flip the tortilla over and spend even less time on the other side. The tortilla should also look dry.

Step 7: Steam Under Cloth

Cover the tortilla with a tea towel folded in half when it appears dry on both surfaces. This will keep your tortilla moist and soft. Continue rolling, cooking, and adding the stack. Be sure to cover each addition. You can keep the tortillas soft, pliable, and tender by lightly steaming them.

Step 8: How To Store Whole Wheat Tortillas

Tortillas that are made with freshly milled wheat flour can be stored at room temperature for 5-7 days. When they are still warm, seal them in a ziplock bag. It keeps them soft and moist when they would otherwise dry out.

You can also make a large batch of tortillas and freeze them! To prevent them from drying, I suggest freezing them while they are still warm. Store each tortilla in an airtight bag or container with a layer parchment paper.

Step 9: The Best Way Of Serving Tortillas

Whole wheat flour has a higher bran content than white flour. It’s a good idea, therefore, to serve whole-wheat tortillas warm, as they are less likely to tear or rip when filled with food.

I prefer to heat them quickly in a pan on the stovetop.

If you’re going to use them as lunches or freeze them, you should heat them up!

Troubleshooting Wheat Whole Tips

It is completely different to work with whole wheat flour than with refined white flour. In order to help you get started, I’m going to share some troubleshooting techniques. You may run into some problems.

1: My Tortillas Keep Sticking To The Counter

It can be frustrating to roll out tortillas, especially if you are working with a more wet dough. When you roll out the dough, sprinkle it with (and I mean A LOT) flour. Roll the dough out several times, adding more flour every time.

Do not hesitate to trust me. Do not use oil. Only flour will do.

2: My Tortillas Are Not Pliable

Overcooking is the most common cause. You don’t need to cook the tortillas. You just want them to dry out. Your heat should be set to medium low.

If you find that your tortillas are dry, there are a few other reasons.

3: My Home Has No Dairy

I would recommend using lard instead of butter if you are unable to consume it. Both coconut oil and olive oil produced a less flexible, firmer tortilla.

You don’t know what to do? This tutorial will show you how!

This Is How You Make Soft, Whole Wheat Tortillas

This recipe is the best of all whole wheat tortillas I have tried. It deserves to be in my recipe book! The recipe is so simple, and I love that you can ferment it. It makes a tasty, pliable, whole wheat tortilla.

You can print the recipe at your convenience.

Tortillas Made From Whole Wheat, Soft And Delicious

Ingredients

• Freshly milled whole wheat flour, 2 1/2 C
• 1 teaspoon of salt
• 1 C. milk (or water if you want to go for a DF version)
• Apple cider vinegar 2 Tablespoons
• 34 C butter (or lard if you want the DF option).

Instructions

• Fresh flour is needed to make whole wheat tortillas
• Heat butter in a small pan on the stove until it melts.
• Pour the flour and salt in a bowl, and whisk them together.
• Stir in milk and apple cider vinegar with flour (or add water if you are using DF).
• Butter melted and kneaded into the dough
• Cover with a lid and place at the back of counter for 24 hours.
• Heat a cast-iron skillet on medium low heat
• Flour your work surface heavily
• Take a large lump of dough that will fill your hand and flatten it on a floured surface
• Flip the dough disc over and flatten it again
• Roll out the dough thinly using a rolling-pin, flouring and flipping the surface multiple times.
• Transfer the tortilla to the skillet by flipping it over.
• Cook the burger for 20-30 seconds on one side or until it appears dry
• Flip and cook in less time until dry
• Cover with a tea towel folded in half and transfer to a plate
• Continue to stack, cook and roll whole wheat tortillas until you are finished.
• Serve immediately, while still warm.