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    Home » Breads

    Whole Wheat Tortillas (The Kids Cook Monday)

    Apr 25, 2011 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 8 Comments

    Jump to Recipe Print Recipe

    Whole Wheat Tortillas - Andrea Meyers

    When I started making quesadillas for lunch several years ago, I had no idea how much our boys would fall in love with the classic Mexican cheese sandwich. They hang around and watch as I lay a tortilla on the skillet, sprinkle the cheese, and top it with another tortilla, and they keep an eye on it and tell me when it’s ready to flip. And Builder Guy is now into burritos, filling them with everything he loves about Mexican food.

    Tortillas were originally made with lard, and if you have access to good lard from a local pig farmer you could give it a try it, or render it yourself then make the tortillas for a weekend project. If not, vegetable shortening is a good substitute. And either way, you’ll have fun learning how to make your own tortillas without a bunch of additives and preservatives. And it’s easy enough that an 8-year-old can do it.

    Just mix together whole wheat flour,

    Andrea Meyers - Adding whole wheat flour, Whole Wheat Tortillas.

    salt,

    Andrea Meyers - Adding salt, Whole Wheat Tortillas.

    lard or shortening,

    Andrea Meyers - Adding the lard/shortening, Whole Wheat Tortillas.

    and warm water.

    Andrea Meyers - Adding warm water, Whole Wheat Tortillas.

    Let the dough rest, then roll it into balls,

    Andrea Meyers - Rolling the dough, Whole Wheat Tortillas.

    flatten,

    Andrea Meyers - Pressing tortillas, Whole Wheat Tortillas.

    and cook.

    Andrea Meyers - Cook, Whole Wheat Tortillas.

    How Adults Can Help the Kids

    • Demonstrate and assist with any tasks that might be new: measuring, rolling the dough, pressing the tortillas.
    • Make sure an adult or older child or teenager works with the food processor

    For more information on how to start cooking with your whole family, visit The Kids Cook Monday website.

    Whole Wheat Tortillas - Andrea Meyers
    Print Pin

    Whole Wheat Tortillas

    Part of The Kids Cook Monday series. Makes 8 to 10 (6-inch) tortillas.
    Prep Time15 mins
    Cook Time15 mins
    Dough Resting Time2 hrs
    Total Time2 hrs 30 mins
    Course: Bread
    Cuisine: Mexican
    Diet: Vegetarian
    Keyword: flatbread, whole grains
    Servings: 8
    Calories: 157kcal
    Author: Andrea Meyers

    Equipment

    • food processor
    • medium mixing bowl
    • plastic wrap
    • tortillas press
    • wax paper
    • cast iron griddle
    • warm platter + tea towel, or a tortilla warmer lined with wax paper

    Ingredients

    • 2 cups white whole wheat flour
    • ½ teaspoon salt
    • ¼ cup vegetable shortening (or lard)
    • ⅔ cup warm water
    US Customary - Metric

    Preparation

    • In the bowl of the food processor, mix together the flour and salt. Cut the lard or shortening into small pieces and add to the flour. Pulse about 10 times, until it is well distributed throughout the flour. Add the warm water and pulse again about 10 more times, until the dough comes together.
    • Turn out into the mixing bowl and cover with plastic wrap. Set aside to rest for about 2 hours to allow the flour to fully absorb the liquid and soften.
    • Turn out the dough onto a floured board and knead for about 1 minute. Divide dough into 8 or 10 equal pieces and roll each into a ball.
    • Warm the griddle over medium heat. Use the tortilla press (or the bottom of a cast iron skillet) to press each dough ball into a tortilla between 2 pieces of wax paper. When the griddle is good and hot, place one tortilla on the griddle, and wait until you see it start to bubble and the bottom start to brown, about 20 seconds. Turn it over and cook for about 15 seconds more. Place the warm tortillas on the platter and cover with a tea towel or place in a tortilla warmer. Continue with the rest of the dough.
    • Tortillas will keep in a plastic bag in the refrigerator for several days, or you can freeze them for up to 2 months.

    Nutrition

    Calories: 157kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 147mg | Potassium: 33mg | Fiber: 3g | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Quick Cuban Bread (Pan Cubano)

    For the complete list of The Kids Cook Monday recipes, visit my Cooking with Kids page.

    « Braided Easter Bread
    Egg White Breakfast Casserole with Sausage, Spinach, and Tomatoes »

    Reader Interactions

    Comments

    1. Nate @ House of Annie says

      April 25, 2011 at 9:55 pm

      It's really easy with one of those tortilla presses!

      How long to let the dough rest before you roll them into balls? Do you rest the dough after making the balls, or press right away?

      Reply
    2. Andrea says

      April 25, 2011 at 10:02 pm

      Hi Nate. I let the dough rest about 2 hours so the whole wheat flour has enough time to soak in the liquids and soften, then we press the tortillas right after rolling out the balls.

      Reply
    3. Jelena says

      April 29, 2011 at 2:59 am

      I would like to know the filling you add. I see many nice things next to
      tortillas. I do not prefer usual fillings, so I am curious 🙂

      Reply
      • Andrea says

        April 29, 2011 at 7:42 am

        Hi Jelena. We use different kinds of fillings: spiced black beans, fish, chicken, beef, onions, peppers, guacamole, cheese, sour cream. It all depends on the meal.

        Reply
    4. Hari Chandana says

      May 27, 2013 at 11:44 pm

      Woww.. absolutely fantastic recipe.. love the presentation too.. Yummy !!

      Reply
    5. Shannah @ Just Us Four says

      February 10, 2014 at 4:18 pm

      What a great idea! Super easy for the kids to make one night! H always wants to help me cook!

      Reply
      • Andrea says

        February 11, 2014 at 9:55 pm

        Thanks Shannah! My boys always love it when they get to make tortillas. I think they like playing in the dough as much as eating them. 🙂

        Reply

    Trackbacks

    1. Bucket List #56: Homade Tortillas » Art + Food + Life says:
      May 3, 2011 at 3:49 pm

      [...] All you do now is throw them on a hot pan and allow them to cook for about 30 seconds per side. The dough starts to bubble when it is ready to be flipped. Adapted from The Kids Cook Monday. [...]

      Reply

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