Whole Wheat Tortillas
Made with six simple ingredients, these tortilla's are soft and pliable. Packed with flavor and nutrition.
Ingredients
- 350 g whole wheat
- 1 1/2 tsp sea salt
- 1 tsp yeast optional, or baking powder
- 1/3 cup butter cut in cubes, or use lard, tallow
- 1/4 cup yogurt
- 3/4 cup very warm water
Instructions
Make the dough
- Combine flour, salt, and yeast in a medium mixing bowl.
- Add cut butter to the flour mixture and stir to coat.
- Pour in warm water and yogurt. Combine. The dough will be thick and sticky.
- Cover and let the dough rest for 1-2 hours.*
- Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into 10-12 equal portions.* Shape each into a ball and set aside, covered for another 15 minutes up to 2 hours.
Shape and cook
- Heat 8" cast iron skillet over medium heat for 2-5 minutes.
- Roll or press dough out into an 8" circle. Place rolled out dough onto cast iron and cook for 1-2 minutes. Flip and cook for another 30 seconds to a minute. Repeat until all tortillas are cooked.
- Cover the cooked tortillas with a dry towel and serve warm.
Notes
For the best results, weigh out the flour instead of relying on the volume measurements.
*The goal is not to wait to have the dough double in size. We simply want to give the dough plenty of time to rest in between working it. This will make the dough easier to stretch and softer to eat.
*For ten tortillas, the dough will weigh approx. 68g. For twelve, 57g.
Leftovers can be stored at room temperature for 3-5 days or in the fridge for a week. Reheat, covered, before serving.