Wheat Tortillas

Wheat Tortillas

Wheat Tortillas

One of my favorite snacks growing up was a cheese tortilla. I would take a tortilla, lay it on a plate, cut mild cheddar cheese into slices, lay the cheese all over the tortilla, microwave it for 30 or so seconds until the cheese melted, fold each side inward (one flap over the other), squeeze it from the mild to each end until cheese drooped out of both sides (I might mop up the hot grease with a paper towel), and eat it. It was the only way to eat a store bought tortilla. Homemade tortillas were a different story altogether – they were good enough to eat unadorned, which brings me to my present post.

Hubby loves tortillas too, but since we have been trying to make more of our food from scratch at home, we had been buying them less and less, occasionally buying the store made ones since at least they tasted better than the ones shipped from who knows where. What he didn’t know though was that I had been adding the occasional tortilla recipe to my bookmarks on my computer, figuring that someday I would be motivated enough to try one of them. Eventually I casually mentioned it, and here we are now with wheat tortillas fresh from the cast iron (for those of you who don’t have a cast iron, think about getting one – they are quite handy).

I had two preferences when it came to a tortilla recipe: it had to use ingredients I had on hand and it had to use at least a smidgen of whole wheat (side note: as a kid I had to be coerced to eat anything whole wheat…my how times change). In the end I decided to use the recipe from Acquired Taste which is what I have listed below with a minor tweak or two.

Wheat Tortillas

stove top: medium     cook time: about 30 seconds on each side     makes: 16 tortillas


  • 4 tsp. canola oil (or olive)
  • 3 tsp. baking powder
  • 2 tsp. salt
  • 1 c. warm milk (somewhere between 30 seconds to 1 minute in the microwave should work)
  • 1/2 c. warm water
  • 2 c. wheat flour
  • 1 c. all-purpose white flour


  1. In a bowl, mix together the dry ingredients and oil.
  2. Add the warm milk and mix well.
  3. The dough should still need more moisture so add a small bit of the warm water at a time, mixing well before adding more. The dough should be sticky but not stiff (I used a little more than 1/4 of the water…not sure if adding more would or would not help it so feel free to try it and report back. I did try to ask the blogger but got no response).
  4. Turn dough onto a floured surface and knead for about 5 minutes (be sure to flour and/or wet your hands occasionally of course).
  5. Cover dough with a damp cloth and let rest for about 15 minutes.
  6. Divide dough into 16 fairly equal pieces (divide the main piece into half, then half the halves, and so on until you get 16).
  7. Roll each piece of dough into a ball shape.
  8. Cover with the damp cloth to let rest for another 5 minutes.
  9. Heat up your cast iron pan if using one or your nonstick pan to medium heat.
  10. Flatten the balls and (on a lightly floured surface) roll them thin with a rolling pin (or a glass if that is all you have handy). Be sure to roll them very thin because they will puff up a bit (the blog I got this from said to use more whole wheat to prevent this, but I already bumped it by a half a cup from 1 1/2 to 2, so I guess if they are too thick either roll them more, go all wheat, or lower the amount of baking soda).
  11. Cook each tortilla for 30 seconds on each side (we did not cook them long enough to get the black bubbles – oh well, they still taste great).
  12. Put on cooling rack or on a plate with the damp cloth over them.
  13. Try to refrain from eating all of them until at least all 16 are done (we ate 3 of them tonight, tsk).
  14. Enjoy!
just formed into balls and about to rest again

just formed into balls and about to rest again

cooking one of the wheat tortillas

cooking one of the wheat tortillas

yay, a done tortilla!

yay, a done tortilla!

Note: I noticed that my shapes got less symmetrical as I got tired of rolling. They also got thicker. I may try to use more whole wheat next time or less baking powder to see if this makes a difference (or, as I also mentioned already, more of the water).



Filed under Recipes

5 responses to “Wheat Tortillas

  1. Julie

    Have you looked into getting a tortilla press? We have one, and I love it. I’m thinking about trying your recipe for whole wheat tortillas tonight. 🙂 I’ll let you know if it works well with the press.

    You have inspired me to maybe start keeping my own food blog to share my new recipes. I’m excited to try the ones you have!


    • I’ve never thought about purchasing a tortilla press before, mainly because I’ve never made homemade tortillas before this year. However, I’m very picky about what appliances I purchase since our kitchen is a typical apartment kitchen (not much counter or storage space).It has to work really well and I have to use it regularly for it to stick around. Let me know though how you like the recipe and if the press is worth it. And, of course, comment on any recipes you try too. 🙂

      Also, if you do start a blog, let me know and I’ll link to you. 🙂 WordPress is very handy in regards to layout and ease of use.

  2. Julie

    I never made those cookies. I ended up getting busy with some other things. Hoping to get to it this week with any luck though. 🙂

    A tortilla press isn’t actually an appliance, but rather two cast iron plates that use a handle to give you more leverage to flatten the tortilla than just using your hands. The link below shows an example, though not the exact same one that we have.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s