Homemade with Whole Grain Tortillas

Healthy Upgrade
Half whole grain flour is better than all white flour, I figure.  If you only have traditional whole wheat flour, the tortillas are going to be more dense than you’re used to in the store, and they’re not all that easy to roll out.

This is an old photo of the 1/2 and 1/2 tortillas. The wheat version (left) is rather thick, and "easily pliable" aren't words you'd use to describe the corn. See how it's suspended in midair over the edge of the plate? Tasty, but lacking.

Mix together:

1 c. white flour
1 c. whole wheat flour or cornmeal
1 t. salt
(good results with 1 c. whole wheat, 1/2 c. cornmeal and 1/2 c. white flour; half whole wheat/half corn is OK but crumbly; do NOT try even 3/4 cornmeal — way too difficult to maneuver, lots of frustration and a late dinner will result!)

Cut in with pastry blender or two knives:

¼ c. coconut oil or butter or lard (slightly softened)

When it looks like crumbs, add gradually:

½ c. room temperature water

Follow directions above to cook.  For a copy-and-print version of this recipe, click here.

100% Whole Wheat Homemade Tortillas

HealthiER Upgrade

If you get them rolled out thin enough, they might even bubble up!

I tried a new kind of whole wheat flour with GREAT results! I am so excited!  There was no screaming or frustration while rolling these babies out!  Regular whole wheat is pretty tough to get thin.  Try “hard white whole wheat” which is sold in grocery stores under King Arthur’s brand as “White Whole Wheat Flour”.  It is unbleached and unbromated.  It’s my new standby (only flour I’ll use) for tortillas.
Mix together:

2 c. white whole wheat flour
1 tsp. salt

cut in: 1/4 cup coconut oil or butter or lard
Add 1/2 cup water and knead well.
Follow directions above to finish.