Best 3 Mexican Whole Wheat Flour Tortillas Recipes

EASY FLOUR TORTILLAS

Steps:

• In a large mixing bowl, add flour, baking powder and salt. Stir with a fork to combine.
• Add oil and water and stir to combine until a dough forms.
• Transfer the dough onto a well-floured work surface and knead for about 5 minutes (or 15 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.
• Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours).
• Divide the dough into 8 separate pieces and roll each piece into a ball.
• On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you're rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)
• Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.
• Remove from the skillet and place it in a tortilla warmer. If you don't have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.
• In the bowl of a stand mixer, add flour, baking powder and salt. Mix for a few seconds on low using the dough hook attachment.
• Turn the mixer on medium speed and while it's running, add the oil and water. Mix for 1 to 2 minutes until a dough forms. You may need to stop the mixer and scrape the sides of the bowl to incorporate all the flour.
• Lower the speed to low speed and mix for 2 to 3 minutes (or 6-8 minutes if using whole wheat flour), until the dough is smooth and elastic. If the dough is too sticky, add in a little flour until the dough is tacky to the touch, but not sticking to your fingers and hands.
• Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.
• Roll the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes (or up to 2 hours).
• Divide the dough into 8 separate pieces and roll each piece into a ball.
• On a lightly floured surface, roll each dough ball into an 8 to 10-inch circle. (While you're rolling out each ball, you can place the rolled tortillas on top of a clean kitchen towel or lightly-floured parchment paper.)
• Heat a large nonstick skillet or griddle over medium-high heat. Place a tortilla on the skillet and cook for 30-45 seconds, or until small bubbles start to form. Flip it over with your hands or a spatula and cook for another 30-45 seconds.
• Remove from the skillet and place it in a tortilla warmer. If you don't have a tortilla warmer, I recommend wrapping the tortillas in a kitchen towel and then placing them inside a large zip-top plastic bag. Serve immediately.

SONORAN-STYLE FLOUR TORTILLAS

Steps:

• In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
• Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
• Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
• Heat a griddle or large cast iron skillet over medium-high heat.
• Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
• When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
• Serve warm or use to make tacos, quesadillas or burritos.

ENCHILADAS (USING WHOLE WHEAT TORTILLAS)

Steps:

• Preheat Oven to 350 degrees.
• Mix all sauce ingredients together, simmer for 15 minutes.
• Meanwhile in another pan saute ground turkey, onion, pepper until turkey is done (no pink).
• Add black olives and mix all together.
• Pour 1/2 cup sauce in 9 X 13 pan.
• Dip one tortilla in sauce, put meat mixture and some cheese on tortilla. Roll tortilla and place seam side down in pan.
• I was able to get all 10 tortillas in my pan.
• Pour leftover sauce over all tortillas.
• Add some more grated cheese over all.
• Cover with foil and bake for 40 minutes.
• Remove from oven, let sit for 2 minutes and Enjoy!