Whole Wheat Flour Tortillas

This was one of those things that every single time we had soft tacos or flour enchiladas I would think to myself "Hey, I bet I could make these".  Well last night I finally did!  And seriously, listen to me- never go out and buy them again!  This recipe couldn't be any more simple.  It is made with whole wheat which I love and no lard like in so many other recipes, making them much healthier than most store-bought versions.  The taste is light and nicely flavorful, and we all hands-down agreed that we never, ever should eat the store bought kind again.

We had a few left over so I wrapped them in foil and put them in a large re-sealable bag in the fridge.  I was a little nervous that the moisture of the fridge would turn them gummy, but the next day they were even more amazing- if you can believe that!  I tried both reheating them in the microwave sandwiched between damp paper towels and than also wrapped in foil and placed in a warm (200 degree) oven for 5 minutes.  Both ways provided delicious, pliable, rollable flour tortillas!  So not only are they great made to order, but also made ahead of time and just reheated for company the next day.

A friend told me that she heard flour tortillas were very difficult to roll out into circles.  I really didn't have much trouble.  They aren't prefect circles as you can see.  But close enough!  Honestly, I don't really like my homemade goods to look too "perfect".  I like the imperfections that tell you they were made with love at home instead of mass-produced from a store.  And I am sure that practice makes "almost" perfect, and I know that I will be making these many, many, many more times in the future.

Whole Wheat Flour Tortillas
recipe courtesy The Everything Bread Cookbook

yields 6-8 tortillas

1 cup whole wheat flour
1 cup all purpose flour
1/2 teaspoon salt
2 Tablespoons vegetable oil
1/2-3/4 cup cold water

In a large bowl, combine flours and salt.  Stir in oil, and enough water to hold dough together.  Knead until smooth, about 2-3 minutes, then let it rest for 5 minutes.

Turn dough out onto a floured work surface.  pinch off golf-ball-sized pieces of dough and roll into balls.  With floured fingers, flatten into thin disks.  Using a rolling pin, roll out disks no more than 1/4" thick.  If the dough becomes elastic and springs out of shape, allow to rest for 5 minutes, then roll again as necessary.

Preheat griddle over heat.  Cook until lightly goldne but still pliable, about 1-2 minutes per side.  Serve warm.

Don't they look so yummy?!  Why don't you go and make some tonight?