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Real food flour tortillas are a product that I just can’t find on the store shelves.
My children love quesadillas, so I like to have lots of tortillas on hand. I make a big batch of these tortillas about once a month and I put half of them in the freezer. That way, I can pull a few out of the freezer and whip up quesadillas for the kids when I make something for dinner for the grown-ups that’s too ambitious for my children’s palates. It’s also a nice change from a sandwich in their school lunches.
I usually cook the whole batch and then freeze some, but you can also freeze the dough in single tortilla portions.
Whole Wheat Flour Tortillas
- 5 cups white whole wheat flour
- 1/2 cup melted ghee or butter
- 1 1/2 tsp salt
- 1 1/2 cups lukewarm water
- 1 tbs olive oil
- Mix together the flour, ghee, and salt in a stand mixer (I use a dough hook). Gradually add the water and continue mixing until smooth dough is formed.
- Separate the dough into 16 evenly sized balls. Cover the dough with plastic wrap for 15 to 30 minutes.
- Heat a cast-iron pan over medium-high heat and add 1/2 tablespoon of oil.
- On a floured surface, roll a ball of dough into thin circle. You want to get it quite thin so it doesn’t turn out thick like pita bread. Cook the tortilla in the hot pan for a minute, and then flip it over and cook the other side for 20 seconds. Remove to a cooling rack.
- Continue this method with the remaining balls of dough. When you're done cooking half the tortillas, add the other 1/2 tablespoon of oil to the pan. I roll out each tortilla as the previous one is cooking in the pan.
- Whatever you do, don’t leave the kitchen with a tortilla in the pan. You may think you can quickly check your email or change the laundry, but these cook very quickly and you don’t want to lose one.
- Serve within an hour of cooking or refrigerate/freeze the tortillas until ready to use.
Whole Wheat Flour Tortillas Price Breakdown
This recipe yields 16 tortillas and it costs a total of $1.56, or $.10 per tortilla. This is a much lower price than the hydrogenated oil-laden tortillas that line the Mexican food aisle at the grocery store, and you can actually feel good about eating my version.
Method adapted from this recipe.