Pipin Hot Bakery Whole Wheat Tortillas Recipes

PIPIN' HOT BAKERY WHOLE WHEAT TORTILLAS

Steps:

• Combine flours, baking powder, and salt.
• Stir in the oil and water all at once, using mixer or a fork, and toss quickly.
• When dough can be gathered into a soft mass, turn onto floured surface and knead a few times.
• Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used.
• Flatten first ball of dough into a disk.
• Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.
• Place tortilla in ungreased, frying pan that has been preheated to medium-high heat.
• Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side., First side should be pale and sprinkled with brown spots and the other side will be blotched.
• Repeat process with other balls of dough.
• Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.

WHOLE-WHEAT TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the tortillas, front and back, with olive oil. Season generously with adobo seasoning.
• Cut each tortilla round into 8 triangular wedges with kitchen scissors or a very sharp knife. Spray 2 or 3 baking sheets lightly with vegetable oil cooking spray. Evenly spread the tortilla chips in a single layer pm a large baking sheet. Bake, turning halfway through the cooking time, until crisp and golden brown, about 15 minutes. Serve warm or at room temperature.

MEXICAN WHOLE WHEAT FLOUR TORTILLAS

Steps:

• In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
• Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
• Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

WHOLE WHEAT TORTILLAS QUICK AND EASY

Steps:

• Combine flour, baking powder, and salt.
• Add olive oil and stir until well combined.
• Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
• On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
• Divide dough into 10 balls.
• Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
• Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
• Freeze or eat right away!