Thursday, April 16, 2009

Now, we are sticklers at our house for whole wheat stuff...except for tortillas. A whole wheat tortilla recipe so far to me tastes like flat bread... and if I'm wrapping them around lentil and rice burritos a little white flour isn't going to hurt! I do usually substitute one fourth of the flour measurement with chapatti flour (atta flour or durum wheat) you could use chickpea flour if you can find it. Now I really shouldn't be starting with this recipe because it has a few other things that I don't normally use in baking because of health reasons but que sera sera.

2 cups flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp canola oil (I wouldn't sub in olive oil... I tried it, it made olivey tortillas)
3/4 cup warm milk (I mix up some dry milk powder)
*optional - 1 tsp gluten*

Mix the ingredients together, slowly adding the milk as the last ingredient. Stir into a loose sticky ball. Knead this dough for about 2 minutes making any adjustments you might need to. Put into a bowl and cover with a damp cloth for 20 minutes. Divide into 6 or 8 tortillas (depending on the size of tortilla you need). Roll them into balls and let them rest covered on the counter for 10 minutes. Roll each tortilla out one at a time and put them on a hot dry skillet (they should only cook about 30 seconds each - and they ought to bubble up like the picture pretty quickly).


  1. Our family loves this recipe! We use 1/2 ww. and 1/2 unbleached AP flours and original, unflavored rice milk. The kids can't get enough!

  2. Is the purpose of the gluten to make it more stretchy?

  3. My little ones just said that was soooo delicious. Thanks for the recipe! I'm looking forward to you hopefully adding your burrito recipes.