Whole Wheat Flour Tortillas<< Back to list

Bread, Fijian, Indian, Mexican, Snack
2cupswholewheat flour
1cupwarm water (heat in the microwave for 1 min)
  1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
  2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. I found that I needed to add more flour at this point to make the dough workable.
  3. Take out the dough and divide it into 16 equal sized pieces.
  4. Using the palms of your hand roll each piece into a round ball and flatten it out.
  5. Cover with a clean dish towel and let rest at room temperature for at least 15 minutes or up to one hour.
  6. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The faster they cook the better they'll be. Just don't burn them.
  7. On a lightly floured board or counter top, use a rolling pin to turn each ball into a flat circle
  8. Carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Place on a plate under your clean dish towel to keep them warm.


  • Better than the Roti recipe I have on here, so I use it for Indian/Fijian meals too.

    Many of the words belong to the source, but her recipe had too much oil in it.

    If you try to make this with all purpose flour you will need more flour.
    [talyn - 2012-04-03 21:07:12]

Possibly my kids' favorite food



Apr 3, 2012

Jun 2, 2012

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