Honey Wheat Tortillas Recipes

HONEY WHEAT TORTILLAS

Steps:

• In a cup, microwave water, butter and honey for a 30 seconds (enough to melt butter).
• In a bowl measure out your flour.
• Pour water mixture over flour and mix with rubber spatula
• Knead with hands. If dough is too dry add a little water, if too wet add a little flour. (however this shouldn't be necessary).
• Dough should form about 5 small balls. Set each one in the bowl.
• Cover with a damp cloth/ paper towel.
• Let rest 10 minutes.
• One by one, flatten each ball between your palms then set it on wax paper and roll out your tortillas as thin as you can.
• Heat up your griddle or skillet over low heat. Do not grease.
• Carefully peel your tortilla from the paper and place into hot skillet.
• Let sit in skillet for 2-5 seconds, then begin to flip repeatedly to prevent burning. Allowing about 5-8 seconds per side until dough becomes dull in color and small golden bubbles appear on the tortilla - this means they are ready!
• Remove from heat and enjoy them warm or let them cool.
• They can be refrigerator stored in air tight bag - Ready to use for all your favorite snack wrap combination. (If tortillas seem too stiff taken straight out of refrigerator, they can be microwaved for a few seconds to soften them again).
• Enjoy!

PIPIN' HOT BAKERY WHOLE WHEAT TORTILLAS

Steps:

• Combine flours, baking powder, and salt.
• Stir in the oil and water all at once, using mixer or a fork, and toss quickly.
• When dough can be gathered into a soft mass, turn onto floured surface and knead a few times.
• Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used.
• Flatten first ball of dough into a disk.
• Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.
• Place tortilla in ungreased, frying pan that has been preheated to medium-high heat.
• Cook 30-40 seconds on one side, turn over with spatula and cook 30-40 seconds on other side., First side should be pale and sprinkled with brown spots and the other side will be blotched.
• Repeat process with other balls of dough.
• Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.

HOMEMADE HONEY-WHOLE WHEAT TORTILLAS

Steps:

• 1. Combine the flour, baking powder and salt.
• 2. Cut in the coconut oil, OR stir in the olive oil(I do this in the food processor, but you can also do it by hand.)
• 3. Add the honey to the hot water and stir to combine. Gradually add this to the flour while the food processor is running(or by hand). Process, or stir until combined and knead a few times. If dough is too wet, add a little more flour. You want a nice dough that comes together in a ball but is still soft.
• 4. Cover the dough and let it rest for 10-15 min. Divide dough into 16 pieces and roll in balls. Roll out fairly thin into 6 in. rounds.
• 5. In a small skillet or on a griddle that has been heated to medium heat, cook the tortillas for 30 seconds to a minute, until you start to see the surface bubbling up. Flip it and cook the other side. Keep warm in a towel while you finish all of the tortillas. (I use a flat griddle and cook 2 or 3 at a time.)

WHOLE WHEAT TORTILLAS QUICK AND EASY

Steps:

• Combine flour, baking powder, and salt.
• Add olive oil and stir until well combined.
• Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
• On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
• Divide dough into 10 balls.
• Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
• Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
• Freeze or eat right away!

WHOLE WHEAT TORTILLAS

Steps:

• Mix flour, salt, and baking powder with your hand.
• Work oil into the flour mixture until crumbly (I use my hands, it's more fun!).
• Add warm water and let rest 5 minutes.
• Take a small portion and pat it in a ball. Roll flat like pie crust on a cutting board.
• On a VERY hot pan, cook until bubbles form. Flip and cook until raised bubbles are dark brown. These will cook very fast. It takes some practice to get your technique in time with rolling, cooking, flipping, rolling, cooking -- :) Watch for burning!
• Note: Yield depends on the size you make your tortillas.

SOFT 100% WHOLE WHEAT TORTILLAS

Steps:

• Weigh flour and put in food processor.
• Add potato flour, salt and baking powder. Process to mix.
• Start processor, and add oil and most of the water while running. (It will not have formed a ball yet.) Stop the machine and check the consistency of the dough by pressing some dough between your fingers. Add additional water JUST until a SOFT dough forms. Do not 'knead' the dough yet.
• Let dough rest for 10-20 minutes in the processor. This step allows the whole wheat to absorb the water. Check consistency again. Add flour or water to adjust, briefly processing to mix. When all is right, let the processor knead the dough for 10-15 seconds.
• Let dough rest in the processor for 10-60 minutes.
• Preheat a regular large skillet to medium heat.
• While it is heating, divide dough into 8 pieces (more or less pieces, depending on how large you wish to make them). Cover the pieces until you roll them out.
• Have some flour ready to sprinkle on your rolling surface. Use enough flour to keep the dough from sticking, and roll gently. If your dough is soft, you shouldn't have to worry about adding so much flour that they get dry. Flip the tortilla a few times while rolling.
• Test the skillet. Water should skitter across it, but watch that it is not TOO hot! Tortillas taste best when they are only lightly brown in a few spots. Cradle the tortilla in your hands, palms up, and place the tortilla quickly on the skillet. Gently arrange the tortilla so that it is flat. Until you are experienced, you might not want to try rolling and cooking at the same time!
• After a minute or two, there should be some small air bubbles appearing. Peek on the underside. It should just be light brown in spots. With a large spatula, turn the tortilla.
• The second side takes less time than the first, so stick around. Take a clean dishcloth and press lightly all around the tortilla, encouraging the formation of air pockets that lighten the tortilla.
• Place the tortilla on a platter and cover with a paper towel and then plastic wrap. When the second tortilla is done, place it on top of the first and cover again. After this I start turning the stack -- flip the stack so the last tortilla done is on the bottom. This keeps them soft.
• When they are cooler, you can separate them and put in a plastic bag in the fridge.