Whole Wheat Tortillas

Here is a list of the ingredients I can’t pronounce on my whole wheat tortilla package:

sodium acid pyrophosphate, potassium sorbate, sodium bicarbonate, sodium propionate, monoglycerides, sodium stearoyl-2-lactylate, fumaric acid, cellulose gum, carrageenan, maltodextrin

So when I came across this recipe last month on Take a Megabite, which contains only six ingredients, all of which I can pronounce, I made them the same day. I’ve now made them about 5 times since, and am boycotting packages of tortillas at the grocery store.  Yes, it takes a little more time to roll these out and cook them, but they are so much better than the kind from the package. The recipe is super flexible too, you can cut it in half or even quarter it, and the results are still ideal. For tortillas, you roll the dough super thin, but if you leave the dough a little thicker you just made your own flatbread! Outstanding!

In case you need more convincing: I put my leftover tortillas in a ziploc bag and brought them to eat with my roasted veggie taco filling the next day. I was worried they would go stale fast, but they were just as delicious and bendy as the night before. Win!

***Update: My very smarty-pants second older brother informed me at Thanksgiving that some of the ingredients listed above in packaged tortillas are still in the homemade version below. For example, baking powder is sodium bicarbonate or something like that. But I stamped my foot and said the homemade ones were still better, like the bratty little sister I am.***

Whole Wheat Tortillas

Source: Take a Megabite

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1 tsp salt

4 tbsp canola oil

2/3 cup water

Directions

1. Mix flours, baking powder and salt in a medium bowl. Add the oil and water, and stir until everything comes together. You might need a sprinkle or two of water to get all the flour-y bits incorporated.
2. Dump everything onto a lightly floured surface, and knead a couple of times until the dough is in a nice ball. Divide into 8 little balls. (I usually make half this recipe and do 6 tiny balls out of that – makes a nice size tortillas for tacos. You just have to experiment!)
3. Flatten each ball a bit, then roll out as thin as you can. Cook tortillas one at a time in a non-stick pan, over medium heat, about 30-40 seconds on one side, then 30-40 seconds on the other side (like pancakes!). Move cooked tortillas to a plate and cover with a clean dishtowel to keep warm.