Whole Wheat Tortillas

4.68 from 28 votes

Whole wheat tortillas with no oil or fat! Perfect for your plant based burritos, soft tacos, and quesadillas! This easy recipe uses just a few basic ingredients, and is easy enough for your to enjoy fresh homemade tortillas any day of the week.

Prep Time20

Cook Time30

Total Time50

Course: Baked Goods, Lunch, Main Course

Cuisine: Mexican

Keyword: Mexican, Oil Free, Tortillas, whole wheat

Servings: tortillas

Calories: 123kcal

Author: Teresa Sklenicka

Ingredients

3 cups whole wheat pastry flour
1 tablespoon vital wheat gluten
1 ½ teaspoons baking powder
½ teaspoon salt
1 to 1 ¼ cups hot water

Instructions

Combine the whole wheat pastry flour, vital wheat gluten, baking powder, and salt in a medium mixing bowl.
Gradually stir in the hot water to form a soft, but not sticky dough. If you add too much water and the dough is sticky, add more flour a tablespoon at a time. If the dough is too dry, add more water a tablespoon at a time.
Knead the tortilla dough for about 5 minutes, until the dough is smooth.
Divide the dough into 10 pieces and roll each piece into a ball. Cover the balls of dough with a damp towel to keep them from drying out, and let them rest for 15 minutes.
Heat a cast iron skillet over medium heat.
Roll out a ball of dough on a floured surface as thinly as you can. The rolled out tortilla will be about 8 to 10 inches in diameter.
Place the rolled out tortilla in the heated skillet and cook until it forms bubbles and begins to brown. Turn it over and cook on the other side until it bubbles and begins to brown.
Place the cooked tortilla on a plate covered with a damp towel, or in a Ziploc bag with a couple of paper towels. The steam from the hot tortillas will soften them.
Repeat with each of the remaining balls of dough.

Nutrition