Since starting to grind my own flour, I’ve been thinking about all the bread products we eat here – loaf bread, dinner rolls, biscuits, pizza dough, tortillas, and probably more I’m not thinking of. I don’t make all of this, but am thinking more and more about it. Fresh ground white whole wheat flour is just SO good and I want to get the great taste and exceptional health benefits from it as much as possible.
So, this week I decided to try making tortillas this week. And I want to tweak the process a little and try a couple other recipes.
I decided to try just a few to start out with.
Rolling them out super thin wasn’t as challenging as I thought.
Using my cast iron skillet was super easy. I definitely didn’t want to purchase another appliance like a tortilla press.
The finished product – that got consumed immediately for our lunch! 
Here’s the recipe I tried:
Ingredients:
- 1 cup water
- 1/4 cup oil (butter, lard, coconut oil etc)
- 1/4 tsp baking powder
- 1 tsp salt
- 3 cups flour
Mix first 4 ingredients. Then add flour and mix. Knead until ingredients come together to form dough. Form small balls, cover and let rest for 10-15 minutes. Roll out on floured surface thin and round. Then cook both sides in a cast iron pan. They only need a minute or so on each side. The dough will bubble up a little. Flip when it starts to brown.
Overall, this was really good. I learned they don’t need much cooking time at all. I made the first couple way to crispy. So, I’m going to keep trying this. I like it!
You’re my hero! I have always wanted to try this but never have.
Do it! Do it, Kelly!
They really were a lot easier than I thought they would be.
Those are beautiful! I made spelt tortillas a few days ago (from freshly ground spelt
) and used two zip-loc bags to press them between and pressed them with a cutting board. It didn’t get them thin enough so I had to run the rolling pin over them anyway, but it’s still my favorite method. I didn’t have to use flour to roll them out because of the bags and it wasn’t as much of a mess. 
Oh, Elise! Very good tips! Thank you. I’ll have to try that.
Oh thank you for sharing this! I’m going to try using coconut flour with coconut oil for my gluten free family. Yummy!
So I just tried this recipe and wanted to compare notes.
http://www.100daysofrealfood.com/2010/05/26/recipe-whole-wheat-tortillas/
–used 1/2 c oil and 2 1/2 c flour (double the oil than yours and not as much flour, no baking powder)
–very stretchy dough. when i picked it up to put in the pan, it would stretch out even more which in the end wasn’t a bad thing…just couldn’t get the nice round shape I was looking for.
–thin,..though never tore. I think the extra oil helped it stretch instead of break.
–hands down the best tasting tortillas I’ve ever had. I couldn’t believe how much better they were than store bought and we buy them all the time!
I think next time I’m going to try your recipe because I’m concerned with the amount of oil in this one, but gosh, they sure did taste good!
Very interesting. I wouldn’t say these were the best tasting, so the oil probably did make a difference. I want to try other recipes too to really perfect this. I saw one recipe with no oil and heard of another with warm milk. I’ll keep looking around and trying different ones and post an update. Thanks for sharing how it went!