Homemade Whole Wheat Tortillas

Make eight tortilla shells. Plan on throwing the first one or two away (the cost of education) and I promise, you’ll never return to the cardboard tasting tortilla shells from the package. Besides the great taste, you almost always have the ingredients on hand and don’t have to wait to make a trip to the grocery store. 

Homemade Whole Wheat Tortillas
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  1. 1 cup whole wheat flour
  2. 1 cup all purpose flour
  3. ½ teaspoon salt
  4. ¾ cup cold water
  5. 3 Tablespoons olive oil
  1. Combine flour and salt. Add water and oil and mix until blended. Pour onto a floured surface and knead for a few minutes until dough is smooth and stays together enough to form into a ball.
  2. Divide dough into eight pieces and roll into circles. Place dough pieces on counter, add flour to the top of the dough and flatten with a rolling pin until the disk is about 6 to 8 inches in diameter.
  3. Heat cast iron skillet (if you have one, otherwise any skillet is fine) over medium heat. Brush with oil to prevent sticking. Cook tortillas about one minute on each side until they are cooked through.
  4. Serve warm.
  5. Fill with taco meat (Cook ground beef, add taco seasoning and water, and simmer for 15 min.), cheddar cheese, chopped tomatoes, chopped onions (red, green or other), sliced iceberg lettuce, guacamole, black beans, refried beans, or other beans, etc), and any other of your favorite taco toppings.
  1. If you don't need all eight tortillas, seal the remaining in plastic wrap and store in the refrigerator for up to a week. It is actually easier to work with the dough after it has been in the refrigerator for a day. Try adding something else to the taco shell, such as cooked shrimp with seafood cream sauce, or grilled, sliced chicken breasts in garlic cream sauce, for an entirely different dinner.
Could I Have That Recipe? https://couldihavethatrecipe.com/

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