So, for the past several months, we've only been eating homemade tortillas. We haven't bought any since we discovered this recipe. They're just soooooo much better than the store-bought variety. But, as we generally only eat whole wheat bread, I haven't really made the recipe much as it was originally written. I've been pulling up that old recipe and changing it each time. I eventually ended up with this version, which is our new favorite. I decided it was time to write it down. They turn out so soft and pillowy. They're pretty amazing, if I can say so myself.
When I was on Spring Break a couple of weeks ago, my dad came by one day to learn how to make a few of my "staple" recipes: brown rice, whole wheat artisan bread, and these tortillas. We made them into little personal pizzas. He said it was the best whole wheat pizza crust he's ever eaten (and I'm quite certain he's tried all that are out there...as they've been on a whole wheat kick even longer than we have). They're dad-approved, so channel your inner abuelita and try them too. You won't look back. Promise.
100% Whole Wheat Vegan Tortillas
Based off of this recipe
Makes 6-8 tortillas
- 2 c white whole wheat flour (regular whole wheat flour isn't nearly as soft and delicious!)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp olive oil
- 1 c warm water
After the dough has rested, heat a griddle over medium-high heat. Cut the dough into 6 or 8 equal pieces. Flour your working surface and roll each piece of dough out as thin as possible with a rolling pin. Try to keep it as round as possible because it won't change shape when you cook it. As you're working with one piece of dough, keep the others covered so they don't dry out. Place the tortillas, one at a time, on the hot griddle. Let them cook on each side until they're puffy and browning in spots. Keep the finished ones covered if you want to eat them warm. Serve them as taco shells, pizza crusts (or Mexican pizza crusts, like we did in the picture below), or as a wrap.