Soft and delicious homemade whole wheat flour tortillas, perfect for fajitas or soft tacos!
about 1 dozen (8-inch) tortillas
3 cups whole wheat flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons shortening**
1+ cup hot water (enough to make a workable dough, as hot as you can stand to touch)
1. In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the shortening and mix with a fork or pastry blender until incorporated into small crumbs.
2. Add hot water, stirring to make a thick dough. Knead with hands until a smooth, not-too-sticky dough forms.
3. Separate dough into balls about 2 1/2 inches in diameter. Allow balls of dough to rest on the counter, covered with a clean towel, for a few minutes.
4. Using heavy skillets (like cast iron) or a griddle, have two burners heating -- one at a medium-low temperature and one at a medium-high temperature. Roll each ball into an 8-inch circle. (Use a little flour during rolling if necessary.)
5. To cook tortillas, first use the lower temperature burner to heat the tortilla on both sides, until tortilla is cooked but not browned. Then, move the tortilla to the hotter burner and cook for a couple more minutes, until both sides are browned and tortilla is hot.***
6. Stack tortillas under clean towels to keep them warm as you finish cooking the rest of the tortillas.
Tortillas will be somewhat thick, and great for fajitas, soft tacos, or served for breakfast filled with eggs and toppings (cilantro, jalapenos, tomatoes, green onions, leftover fajita meat, etc.).
Leftover tortillas should be stored in an air-tight bag or container, and can be re-warmed in the microwave or oven (wrapped in foil).
*You can use half all-purpose flour for a lighter tortilla. I like to use whole wheat flour made from white wheat, which makes a lighter tortilla. For beef fillings, I do enjoy the flavor of regular whole wheat flour (hard red wheat). :)
**You can use vegetable oil, vegetable shortening or coconut oil. If using coconut oil, use a refined coconut oil (such as the LouAna brand) that doesn't have a strong scent. Unrefined coconut oil has a lovely smell and flavor, but will lend a coconut flavor to baked goods.
***We've found it works well to stack two tortillas together on the hotter burner, as it helps hold the heat in as the bottom gets browned (just rotate until all sides of all tortillas are browned).
Whole wheat flour tortillas served for breakfast filled with eggs and toppings
3-4 minutes (~30 minutes total)
This recipe was given to me from my sister-in-law, Candy. Candy makes these flour tortillas often, and they are so delicious!
I don't get to make tortillas as often as I'd like, just because it does take more time to make them and we eat a lot of bean and rice burritos. However, when we have company for dinner I love to make homemade tortillas since they turn an average meal (like tacos) into a delicious dinner!
They are a little thicker than store-bought flour tortillas, and perfect for soft tacos or fajitas. You can roll them thinner if you wish; just play with the cooking time and temperatures on your burners until they come out right.
Every stove (and pan) is different, so for the first few you will need to watch closely and see if the tortilla is cooking too quickly, etc. :) Soon you will know just how your stove does with tortillas and cooking them will be a breeze! :)
Beef Fajitas in homemade whole wheat flour tortillas
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