With this recipe, I was finally able to make the thin, pliable, whole grain flour tortillas I’ve been after. My goal was a texture similar to Chipotle’s and this one pretty much does the trick.
Whole wheat thin tortillas
Adapted from Sonoran Flour Tortillas
- 130 grams freshly-milled hard white wheat flour
- 130 grams freshly-milled hard red wheat flour
- ¾ teaspoons salt
- 3 tablespoons canola oil
- ¾ cups warm water
- Stir together the flour and salt in a medium bowl. Add the vegetable oil and rub in with fingers until combined.
- Pour the water into the bowl with the flour and mix.
- Knead for a few minutes until dough becomes smooth. It’s a bit sticky at first but then comes together and smooths out.
- Cover the dough with the bowl and rest for 15 minutes.
- Divide the dough into 8 equal pieces (a kitchen scale is great for this) and roll into balls.
- Cover the dough balls with plastic or a damp towel and rest for 30 minutes.
- When the dough is ready, heat up a dry skillet over medium-high heat.
- Flour the counter and roll one of the dough balls out very thin. It’ll be around 9-10 inches in diameter. Place the rolled out tortilla in the hot skillet and cook for about 10-15 seconds. Flip and cook the other side for about 10-15 seconds. It will make little bubbles in the dough, and when the bubbles start to brown that’s plenty of cooking.
- Repeat with the rest of the dough.
If they’re not going to be used immediately, the tortillas store well in the freezer. I like to do this and take them out one at a time as needed so they don’t dry out and crack when rolled.