This recipe came about after trying to find the perfect vehicle for my husbands favourite dinner, kung pao chicken. I should say it’s not only his favourite dinner, but probably his favourite lunch, snack, and if I ever made it at 6 in the morning, breakfast.
Having purchased several varieties of tortillas from the grocery store, we were both always left disappointed with both the taste and texture. So what’s a kung pao chicken taco loving couple to do? Make your own of course.
So as I put my daughter down for what I hoped was an extra long nap, I got ready to spend some time in my kitchen to create our ultimate taco wrap. And boy was I in for a shock – not only did my daughter take an epic 2.5 hour nap, but I had time to make tortillas, prep dinner, AND watch the last episode of OITNB. That is how easy they are!
These whole wheat tortillas are so much tastier than the plastic wrapped grocery store variety – you will be shocked as to how easy they are to make. With just a few simple ingredients you can have fresh out of the skillet tortillas to top with the filling of your choice.
And this household that means one thing…
I highly suggest doubling this recipe as once you taste them fresh out of the skillet you may find yourself a tortilla or two short!
Whole Wheat Tortillas
Adapted from Tasty Kitchen
- 1 1/2 Cups whole wheat flour
- 1/2 Tsp salt
- 1/4 Tsp baking powder
- 8 Tsp canola oil
- 1/2 cup hot water
These tortillas are delicious hot out of the pan. Once they sit, they tend to stiffen up a bit so microwave them to make them to help soften before using. They are delicious filled with your favourite taco filling or simply eaten straight out of the pan with a little butter.
||Mix together all the dry ingredients. Add the oil and mix with your fingers until oil is incorporated. Mixture should look like small balls/clumps of sand. Add the hot water and mix with your hands until a shaggy ball is formed. |
||Place dough on a floured surface and knead with your hands until a smooth ball is formed. Place back in bowl and cover with plastic wrap and let stand for at least 30 minutes at room temperature. (I let mine rest for 5 hours). |
||Divide the dough into 6 balls and roll on a floured surface using a rolling pin until it is a very thin circle. Preheat a non stick skillet over medium high heat and and cook tortillas until blistered and browned on both sides (about 2-4 minutes per side). |
||Once done, stack and cover with a clean dish towel to keep warm. If you aren't using them all right away, store in a sealed container or zip lock bag and reheat for about 30 second in the microwave prior to using. |