How To: Make Your Own – Whole Wheat Tortillas

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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.

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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!

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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.

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And this household that means one thing…

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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!

Dara

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Whole Wheat Tortillas

Serves 6
Meal type Bread
Website Adapted from Tasty Kitchen

Ingredients

  • 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

Note

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.

Directions

1. 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.
2. 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).
3. 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).
4. 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.

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