Buy Now →Homemade Heritage Wheat Flour Tortillas
- Prep Time: 30-45 minutes
- Total Time: 0 hours
- Yield: 8 tortillas (8-inches each) 1x
Ingredients
Scale
350g whole wheat flour (Sunrise Flour Mill)
1 1/2 tsp baking powder
1 1/2 tsp salt
56g softened grass-fed butter (4 Tbsp) – or sub olive oil or avocado oil
1 cup warm water (110ºF)
Instructions
- In a large mixing bowl, combine the flour, baking powder, and salt until thoroughly combined.
- Create a well in the center of the flour and add the softened butter and warm water into the well. Fold it all together with a spatula or mix with a dough whisk until it becomes a shaggy dough.
- Flour a clean counter and put the shaggy dough onto it. Flour your hands then knead the dough for a few minutes until it becomes a smooth ball.
- Cover it and let it rest for 10 minutes to give time for the gluten to relax. This will help to roll out / press the tortillas.
- Preheat a pan to medium heat.
- Cut the dough into 8 portions and roll them into balls.
- Use a tortilla press to press the dough into a flat circle, about 8 inches (press between parchment paper to prevent sticking to the press). I like to go one at a time because the gluten will cause them to shrink – so press a ball into a tortilla, and immediately transfer it to the skillet. Cook for 30-60 seconds on each side. Repeat with the remaining tortillas. If you don’t have a tortilla press – then just use a rolling pin to roll into an 8-inch tortilla, then cook as normal.
- Serve immediately and store leftovers in an airtight container on the counter for 2 days or in the refrigerator for up to 10 days.
