These are super easy to make, healthier than store-bought and tastier too!
This past summer I took a class where this cute little lady from Mexico taught us to make super tasty tortillas, just like the restaurants. But they used white flour and shortening (or lard *gasp!*), and I just couldn't do that to my body or my family every week when we eat burritos, tacos, or enchiladas.
So, I started searching for a recipe that used whole wheat flour and olive oil. I found many recipes that were gummy and sticky. The ones I make aren't gummy and sticky, but they're not quite the same texture as the fluffy white ones, either. But then again, neither are the store-bought whole wheat ones. They are still good, and most importantly, kid approved :)
I used this recipe from mommypotamus, But I don't soak my wheat overnight (Maybe I would if I remembered to...but I don't) and it doesn't seem to make any visible difference.
I make a triple batch, because we have a few more people than average around here. My triple batch makes about 50 tortillas and we usually eat about half of them for one meal and I use the rest to make quesadillas for lunches for a few days afterward. Or enchiladas to put in the freezer. I just put them stacked in gallon ziploc bag and keep them in the fridge. I'm too lazy to put wax paper in between, so I just peel them apart when I want one.
I have a tortilla press and have two iron skillets heated and it takes me about half an hour to make these. Quicker than a trip to the store, for me anyway. Hope you enjoy them! Let me know if you make them!
Whole Wheat Tortillas
by HighWireLiving, adapted from The Mommypotamus.