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LET’S TACO, BURRITO, AND WRAP ALL THE THINGS!!
Hello there, friend. How are you this fine day? I am doing much better than I was doing 24 hours ago because 24 hours ago I was as sick as a dog.
Side-track: where does that saying come from? Dogs are not sick, unless you’re like, “Broooo, that dog is siiiiiick.” You know? Which is kind of adorable because dogs are adorable and awesome and, in this definition of the word, sick.
But alas, I was as sick as a dog. And not in the good way.
Yes, the 24 hour stomach bug got ahold of me, so I shoved myself under a million blankets, sat on the couch, watched the entire last season of Parks & Rec (for the 5000th time), texted my parents to bring me flu medicine (thank you!!), avoided Instagram like the plague (seriously regretted my decision to follow so many food people for a sec), and slept. Not a fun day.
BUT. I am back, baby. And with such an incredible recipe.
Is it bad to say that I actually surprised myself with this recipe? Like, legitimately took one bite and said, “Dang, girl. You good” TO MYSELF.
These tortillas are so good. And so crazy simple. Like, I could have probably made these while I was sick. That’s how simple they are.
Don’t believe me? Read on, my friend.
First things first, don’t be lazy like me. How I have run a food blog for 4+ years without a rolling pin, I’ll never know. Any recipe you’ve seen on the blog where I instruct you to roll something out, I’ve done it with a wine bottle. Or a mason jar. Or a glass. Or literally anything that isn’t a rolling pin.
But you know what? Rolling pins exist for a reason. They do, in fact, make the process of rolling out dough so much easier. So do yourself a favor and invest in a rolling pin for yourself. You deserve it. Literally any one. Just one that is, indeed, a rolling pin.
After you procure yourself a rolling pin, things get crazy simple.
We’re using two different flours here today: Bob’s Red Mill Organic Whole Wheat Flour and Bob’s Red Mill Organic All-Purpose Flour. Why both? Well, for one, I love whole wheat flour (because of the flavor and higher percentages of key nutrients like iron, dietary fiber, folate, magnesium, and vitamin A), but it can be a little too hardy for some carb things like tortillas. Tortillas should be soft and supple and easy to fold. That’s where the AP flour comes in.
You get the whole grain goodness from the whole wheat flour and the soft chewiness from the all-purpose. A match made in heaven! A delightful duo! The perfect team! It totally works, and you’re gonna love it.
Especially with Bob’s Red Mill’s flours. I mean, c’mon. You know I am like the fangirl of Bob’s. I don’t know how they did it, but they managed to take an already perfect thing (tacos, burritos, anything wrapped in a tortilla), and make it better.
Then some baking powder, a niiiice pinch of salt, refined coconut oil, and water. That’s. It. Can you believe it?! You just mix it all together, and it’s ready to go.
Can we just talk about how awesome it is that we can get fresh, fluffy, chewy, whole wheaty tortillas in minutes at home?! I’m blown away. Cooking them is a breeze too. Just heat up your favorite pan over medium heat (I love my cast iron for this!) and cook until bubbly, flip, and cook until nicely browned and charred.
Simple simple simple. I obviously love my taco recipes, but I made this Mediterranean Hummus Salad Pocket Wrap Thing the other day that was DE-LIGHTFUL. So good. That might need to make it to the blog sometime soon.
Homemade Whole Wheat Tortillas
Soft, chewy, foldable homemade whole wheat tortilla recipe that’s as simple as it is delicious! You’ll love using them for tacos, burritos, wraps, and more!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 tortillas
- Category: Dinner
- Method: Cook
- Cuisine: Mexican
2 cups Bob’s Red Mill Organic Whole Wheat Flour
2 cups Bob’s Red Mill Organic All-Purpose Flour
2 tsp. baking powder
big pinch salt
2 Tbsp. refined coconut oil (at room temperature and not melted)
1 and 1/2+ cups water
- Add your flours to a large bowl. Add baking powder and salt, and mix to combine.
- Add coconut oil and pinch to break up the coconut oil and mix into the flour.
- Add water and mix. I find that my hands are best here, but you do you. Add a bit more water if it’s really dry, but it should come together once you start kneading.
- Once the mixture is scraggly, dump it out onto a lightly floured surface and knead until smooth and no longer sticky. Keep adding a bit more flour if it continues to stick to your surface.
- Cut into 20 equal pieces and roll into 20 smooth balls. Place under a clean dish towel.
- Heat up your favorite large skillet (I used my cast iron), and roll out one of your balls with a rolling pin. I rolled them out on one of those thin, flexible, plastic cutting boards because it’s easy to transfer them off. You can also try parchment paper. You just want the tortillas pretty thin because they’ll puff up quite a bit.
- Cooking one tortilla at a time, place the rolled out tortilla into the heated skillet, and cook until bubbly. The underside will have brown spots – that’s what we want! Flip, and cook until the other side has those brown spots as well.
- Place in a tortilla warmer or under a dish towel and continue with the rest of your tortillas. Serve immediately!
Slightly adapted from All Recipes.
Keywords: tortillas, whole wheat tortillas
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