Tasty Whole Wheat Tortillas Recipes

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WHOLE WHEAT TORTILLAS QUICK AND EASY



Whole Wheat Tortillas Quick and Easy image

Make and share this Whole Wheat Tortillas Quick and Easy recipe from Food.com.

Provided by healthycollegestude

Categories     Breads

Time 15m

Yield 10 tortillas

Number Of Ingredients 5

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup warm water (more or less as needed)

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!

Nutrition Facts : Calories 105.7, Fat 3.3, SaturatedFat 0.5, Sodium 153.5, Carbohydrate 17.4, Fiber 2.6, Sugar 0.1, Protein 3.2

SOFT 100% WHOLE WHEAT TORTILLAS



Soft 100% Whole Wheat Tortillas image

This is an easy way to use whole grains deliciously. They keep in the fridge, tightly wrapped, for at least five days. White tortillas will seem so bland after these! I do grind my own wheat, which I recommend to everyone.

Provided by Clare Bear

Categories     Low Cholesterol

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

8 ounces whole wheat flour (I use white whole wheat)
1 tablespoon potato flour (keeps tortillas moist!)
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons oil
2/3 cup water, perhaps 1-2 T. more if needed
1/4 cup flour, for rolling out

Steps:

  • Weigh flour and put in food processor.
  • Add potato flour, salt and baking powder. Process to mix.
  • Start processor, and add oil and most of the water while running. (It will not have formed a ball yet.) Stop the machine and check the consistency of the dough by pressing some dough between your fingers. Add additional water JUST until a SOFT dough forms. Do not 'knead' the dough yet.
  • Let dough rest for 10-20 minutes in the processor. This step allows the whole wheat to absorb the water. Check consistency again. Add flour or water to adjust, briefly processing to mix. When all is right, let the processor knead the dough for 10-15 seconds.
  • Let dough rest in the processor for 10-60 minutes.
  • Preheat a regular large skillet to medium heat.
  • While it is heating, divide dough into 8 pieces (more or less pieces, depending on how large you wish to make them). Cover the pieces until you roll them out.
  • Have some flour ready to sprinkle on your rolling surface. Use enough flour to keep the dough from sticking, and roll gently. If your dough is soft, you shouldn't have to worry about adding so much flour that they get dry. Flip the tortilla a few times while rolling.
  • Test the skillet. Water should skitter across it, but watch that it is not TOO hot! Tortillas taste best when they are only lightly brown in a few spots. Cradle the tortilla in your hands, palms up, and place the tortilla quickly on the skillet. Gently arrange the tortilla so that it is flat. Until you are experienced, you might not want to try rolling and cooking at the same time!
  • After a minute or two, there should be some small air bubbles appearing. Peek on the underside. It should just be light brown in spots. With a large spatula, turn the tortilla.
  • The second side takes less time than the first, so stick around. Take a clean dishcloth and press lightly all around the tortilla, encouraging the formation of air pockets that lighten the tortilla.
  • Place the tortilla on a platter and cover with a paper towel and then plastic wrap. When the second tortilla is done, place it on top of the first and cover again. After this I start turning the stack -- flip the stack so the last tortilla done is on the bottom. This keeps them soft.
  • When they are cooler, you can separate them and put in a plastic bag in the fridge.

Nutrition Facts : Calories 145.6, Fat 4, SaturatedFat 0.5, Sodium 159.3, Carbohydrate 24.8, Fiber 3.7, Sugar 0.2, Protein 4.4

EASY WHEAT TORTILLAS



Easy Wheat Tortillas image

Light blend of whole wheat and all-purpose flours make a light, lower fat, and easy alternative to a basic flour tortilla. This recipe came together one afternoon when I ran out of tortillas midway through a dish I was making. The family enjoyed them so much, I will make them from scratch from now on.

Provided by Momster

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 20m

Yield 10

Number Of Ingredients 5

½ cup butter, softened
1 cup whole wheat flour
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon cold water, or more as needed

Steps:

  • Beat butter in a bowl in a stand mixer until smooth and creamy.
  • Mix whole wheat flour, all-purpose flour, and salt together in a bowl. Slowly add flour mixture to butter and beat using the paddle attachment. Add just enough cold water to mixture until dough pulls away from the side of bowl.
  • Form dough into 3-inch balls and flatten each with a press or between 2 small plates covered in plastic wrap.
  • Heat a skillet over medium heat and cook dough until lightly browned, 1 to 2 minutes per side.

Nutrition Facts : Calories 167.6 calories, Carbohydrate 18.3 g, Cholesterol 24.4 mg, Fat 9.6 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.9 g, Sodium 182.5 mg, Sugar 0.1 g

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