Whole Wheat Flour Tortillas

Making tortillas is always an adventure in this house.  Four out of the five of us are Arizona natives…born and raised on “real” tortillas.  The tortillas must pass muster or they will be rejected…harshly by the “experts”.

I can not take credit responsibility for most of the pictures…I have to give credit responsibility where it is due…to this guy…

Do you like my Travis Tree's self-portrait?

 Off to the recipe…and the adventure…


4 cups whole wheat flour (I used fresh ground)

1 Tablespoon salt (the original calls for 1 teaspoon which is well…gross)

1/4 teaspoon baking powder

1/4 cup olive oil

1 cup warm water

Can you guess who took this picture?

Combine all the dry ingredients together.  I use a wire whisk to get a good, even distribution.  Then add the wet ingredients and blend together with a spoon until you have a nice round ball of dough.  Let it sit for about 5 – 10 minutes.

I always begin heating up my griddle before I start blending my ingredients.  Truth be told, I get that heating before I even pull the ingredients out.  We have learned over the years that a really hot surface ensures even cooking, and requires two people.  One to man the dough, and another to man the griddle.  This guy is usually the assistant…

Not sure who is goofier, the subject or the photographer...lol

After the dough has sat for 5 – 10 minutes, begin tearing off chunks about the size of a half dollar.  Roll these into a ball (not too much, you don’t want the dough stiff), the place the ball on a floured surface and roll flat.  You want them thin, but you don’t want them to tear.  This is a delicate balance that you have to develop a feel for as you make them.

Rolling the small balls of dough.
Just about ready for the griddle.
The dough: you can see some chunks have already been torn off.

 After you have rolled your ball of dough, place it on the hot griddle.  Hopefully your cooking partner is ready to help.  These do not have to cook long; about 30 seconds on each side.

My Cactus manning the griddle...he does a great job!
30 seconds each side.
Be sure not to trip of the unwelcome "assistants".

 When you are finished, you should have about a dozen or so tortillas depending on how large and thick you make them.  I usually make two batches for my crew (between the snacking and the meal I need them for we need that many). 🙂

The finished product ~ yummy!

I really want/need to figure out how to make a Gluten Free version of these.  Both my Travis Tree and I have a gluten sensitivity and really shouldn’t eat these tortillas, but Arizona and real tortillas ruined us…they are nearly impossible to resist.  I have tried a few times and just haven’t been able to come up with something to pass muster with my crew…I will keep trying….just like these two will….

Are you sure you don't need any help?

 Enjoy and be blessed!

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