Mexican Whole Wheat Flour Tortillas Recipe

Whole wheat flour: The main ingredient that forms the base of the tortillas, providing a nutty flavor and added fiber.

Salt: Enhances the flavor of the tortillas.

Warm water: Helps to form the dough and makes it easier to knead.

Olive oil: Adds moisture and helps to create a soft texture in the tortillas.

When rolling out the dough, make sure to use a light dusting of flour on your surface and rolling pin to prevent sticking. If the tortillas are too thick, they may not cook evenly, so aim for a thin, even circle. Additionally, keep the skillet at a consistent medium-high heat to ensure each tortilla cooks properly and develops those desirable brown spots.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used if you don't have whole wheat flour, though it will lack the nutty flavor and higher fiber content of whole wheat.

• whole wheat flour - Substitute with spelt flour: Spelt flour is a good alternative as it has a similar nutritional profile and a slightly sweet, nutty flavor.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity as it has larger grains and a different saltiness level.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the tortillas.

• warm water - Substitute with vegetable broth: Vegetable broth can add a subtle flavor to the tortillas, making them more savory.

• olive oil - Substitute with coconut oil: Coconut oil can be used for a slightly different flavor and similar texture.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil without affecting the taste significantly.

• Allow the tortillas to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the tortillas soggy.
• Place the cooled tortillas in an airtight container or resealable plastic bag. If stacking, place a piece of parchment paper between each tortilla to prevent sticking.
• Store the tortillas at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. Ensure the container is sealed tightly to maintain freshness.
• For freezing, wrap each tortilla individually in plastic wrap or aluminum foil. This helps to preserve their texture and prevents freezer burn.
• Place the wrapped tortillas in a resealable freezer bag or airtight container. Label the bag with the date to keep track of their freshness.
• Freeze the tortillas for up to 3 months. When ready to use, thaw them in the refrigerator overnight or at room temperature for a few hours.
• To reheat, warm the tortillas in a skillet over medium heat for about 30 seconds on each side. Alternatively, wrap them in a damp paper towel and microwave for 15-20 seconds until warm and pliable.
• For a quick refresh, you can also steam the tortillas by placing them in a steamer basket over boiling water for a few minutes. This method helps to restore their softness and flexibility.

• Stovetop Method:

  1. Preheat a skillet or griddle over medium heat.
  2. Place the tortilla on the hot surface.
  3. Heat for about 15-30 seconds on each side, or until warmed through and slightly crispy.

• Microwave Method:

  1. Place a damp paper towel over the tortilla.
  2. Microwave on high for 20-30 seconds.
  3. Check if it’s warm enough; if not, continue in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the tortillas in aluminum foil.
  3. Place them in the oven for about 10-15 minutes, or until heated through.

• Steaming Method:

  1. Place a steamer basket over boiling water.
  2. Wrap the tortillas in a clean kitchen towel.
  3. Place the wrapped tortillas in the steamer basket.
  4. Steam for about 1-2 minutes, or until warm and pliable.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Wrap the tortillas in aluminum foil.
  3. Heat for about 5-10 minutes, or until warm.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the tortillas directly on the grill grates.
  3. Grill for about 10-20 seconds on each side, or until warm and slightly charred.

• Large bowl: Used for mixing the flour and salt together to form the dough.

• Measuring cups: Essential for accurately measuring the flour, water, and olive oil.

• Measuring spoons: Necessary for measuring the salt and olive oil.

• Mixing spoon: Helps in combining the ingredients to form the dough.

• Floured surface: Provides a workspace for kneading the dough without it sticking.

• Rolling pin: Used to roll each dough ball into a thin circle.

• Skillet: Heats up to cook the tortillas, giving them their characteristic brown spots.

• Spatula: Useful for flipping the tortillas in the skillet.

• Kitchen towel: Can be used to cover the dough balls to keep them from drying out while you work.

Pre-mix dry ingredients: Combine whole wheat flour and salt in advance to save time when you start cooking.

Use a stand mixer: Let a stand mixer do the kneading for you to save effort and time.

Preheat the skillet: Ensure your skillet is hot and ready before you start cooking the tortillas.

Batch rolling: Roll out all the dough balls at once before cooking to streamline the process.

Store properly: Keep cooked tortillas warm in a towel or tortilla warmer to maintain flexibility and save reheating time.