How to Make Soft Homemade Whole Wheat Flour Tortillas

I’m always on the lookout to replace processed ingredients in my families diet and our kitchen. When I read the ingredients list on store bought bread, I cringe. I can’t even pronounce half of them, let alone know what the implications of all those chemicals will do to our bodies.

The beauty of making things yourself is knowing exactly what goes in to your food and the cost savings are enormous, not to mention the taste.

We’re big time campers, and chicken fajitas were on the menu. I’ve been baking all of our own bread for over a year and a half, and now that I have a Wonder Mill flour mill, there’s no way I’m buying store bread products for anything. So I came up with this recipe for whole wheat tortillas.

I ground my flour the morning we left so it’d be nice and fresh. My husband was skeptical about trying out a new recipe while camping, but after he tasted the first tortilla, he said, “These are the best tortilla’s I’ve ever had. You could sell these!”

No worries, the recipe is totally free. 🙂

Homemade Whole Wheat Flour Tortillas

1 cup hard red wheat flour on bread setting

1 cup soft white wheat flour on bread setting

1 teaspoon sea salt (you can use regular, but I prefer sea salt)

1/4 teaspoon baking powder

2 Tablespoons coconut oil

3/4 cup warm water

 Mix dry ingredients. Using a pastry cutter, cut in coconut oil. Add 3/4 cup warm water. Knead for 2 minutes on a lightly floured surface. Let dough rest about 20 minutes.

Divide into 8 parts and roll out into a thin circle on a lightly floured surface. Heat cast iron skillet (Learn the basics of cooking and caring for cast iron) on medium heat.

Cook tortilla until bubbles appear, then flip and finish on other side. Approximately 3 minutes on each side, depending on how hot your pan is. Place tortillas on a plate and cover with a tea towel and serve warm. If you happen to have any left over, store them in the fridge.

They roll up wonderfully, no breaking, and were oh so good. I confess, I ate one all by itself before we had dinner, it was sooo good. Don’t just eat them for dinner, they’re perfect for a healthy snack, especially when slathered with some homemade low sugar strawberry rhubarb jam.