3 ingredient whole wheat flour tortillas. These delicious tortillas are a great alternative to the overly processed tortillas found on store shelves. They are also completely oil-free and suitable for wfpb dieters. Healthy, delicious and simple!
Who doesn’t love fresh homemade tortillas? How about a super simple recipe for homemade flour tortillas made using whole wheat flour and no oil? With only 3 ingredients, one of which being water, these oil-free whole wheat tortillas have a great flavor and are perfectly pliable. Fill with your favorite burritos fillings, simple and quick bean burritos or even stuff them with this cauliflower walnut taco meat. Whatever you choose to put inside, you are sure to love these tortillas!
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Notes
• When making the tortilla dough, it is important to use the correct ratio of dry to wet. If the dough is too wet, it ill be impossible roll out or press the dough. When this is the case, add more flour by the spoonful. If the dough is too dry, the tortillas will crack and won’t be pliable. Add more hot water by the tablespoon until the dough becomes stickier.
• If you make tortillas often, I’d highly suggest an electric tortilla press. This press par-cooks the tortillas and is much easier to use them a normal tortilla press.
• Using a cast iron griddle on the smooth side is the best way to cook tortillas. Just make sure it doesn’t get too hot as it will burn the tortillas before they are able to full cook.
• Make a double batch and freeze the remaining to have tortilla on hand when you don’t have time to make them.
If you try these oil-free whole wheat tortillas, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!
Oil-Free Whole Wheat Flour Tortillas
Ingredients
- 4 cups whole wheat flour (480 grams)
- 1 tsp salt
- 1 1/2 cup hot water
Instructions
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Using a stand mixer, mix together flour and salt.
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Heat water in microwave until the water is hot.
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Mix in about a half a cup of water to the flour at a time. You want to make sure you are not getting your dough too sticky by adding too much water. You want to be able to roll the dough into a ball without it sticking everywhere but it is still somewhat sticky to the touch.
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Mix on medium to medium high for a few minutes to knead the dough. Then, let sit for 2-3 minutes.
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One-by-one, measure out a 50 gram dough ball using a kitchen scale. Keep a warm, slightly damp towel over the remaining dough to avoid letting it dry out.
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If you are using a tortilla press: It is easier to add a folded piece of parchment paper to the tortilla press before pressing the dough. Take the dough ball and place it in the center of the press. Press down firmly until the dough is thin and evenly spread out.
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If you do not have a tortilla press: Use a well floured surface and place your dough ball on top. Rolled it out using a rolling pin until the dough in thin and evenly spread out.
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Heat a well-seasoned cast iron griddle or skillet. Do not put the tortillas on the griddle until it has completely heat up, this will make the tortillas not pliable.
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Once the griddle is fully heated, place the tortilla on the pan. Once the tortilla begins to bubble, flip over and cook the other side.
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Place the cooked tortillas in a tortilla holder or cover with a towel. This allows the tortilla to sweat making them more pliable and preventing them from breaking.
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Store in a plastic bag in the fridge or freeze for later.
