Whole Wheat Tortillas Food
WHOLE WHEAT TORTILLAS QUICK AND EASY
Make and share this Whole Wheat Tortillas Quick and Easy recipe from Food.com.
Provided by healthycollegestude
Categories Breads
Time 15m
Yield 10 tortillas
Number Of Ingredients 5
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!
Nutrition Facts : Calories 105.7, Fat 3.3, SaturatedFat 0.5, Sodium 153.5, Carbohydrate 17.4, Fiber 2.6, Sugar 0.1, Protein 3.2
WHOLE WHEAT TORTILLAS
This recipe is an adaptation of Recipe #43708. You can substitute any flour for some or all of the whole wheat. I have used half spelt or oatmeal; I even stirred in some nutritional seaweed flakes and flax seed. It takes a little practice to roll out even tortillas, but having funny hand-shaped ones are much more fun :) You may want to make a double or triple batch to save for later.
Provided by Little Mama Dia
Categories Breads
Time 17m
Yield 8 tortillas
Number Of Ingredients 5
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.
Nutrition Facts : Calories 81.1, Fat 3.8, SaturatedFat 0.5, Sodium 48.3, Carbohydrate 10.8, Fiber 1.6, Sugar 0.1, Protein 2
MEXICAN WHOLE WHEAT FLOUR TORTILLAS
I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!
Provided by Claudia
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h36m
Yield 18
Number Of Ingredients 6
Steps:
- In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
- Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
- Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 27.3 g, Fat 6.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 260.5 mg, Sugar 0.1 g
WHOLE-WHEAT TORTILLA CHIPS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Lightly brush the tortillas, front and back, with olive oil. Season generously with adobo seasoning.
- Cut each tortilla round into 8 triangular wedges with kitchen scissors or a very sharp knife. Spray 2 or 3 baking sheets lightly with vegetable oil cooking spray. Evenly spread the tortilla chips in a single layer pm a large baking sheet. Bake, turning halfway through the cooking time, until crisp and golden brown, about 15 minutes. Serve warm or at room temperature.
ENCHILADAS (USING WHOLE WHEAT TORTILLAS)
I've never made enchiladas before so thought I would try them. We like things spicy so I made up a recipe from checking out about 5 recipes. I don't know what they're supposed to taste like but we loved these.
Provided by Mimiladybug
Categories Poultry
Time 1h
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Oven to 350 degrees.
- Mix all sauce ingredients together, simmer for 15 minutes.
- Meanwhile in another pan saute ground turkey, onion, pepper until turkey is done (no pink).
- Add black olives and mix all together.
- Pour 1/2 cup sauce in 9 X 13 pan.
- Dip one tortilla in sauce, put meat mixture and some cheese on tortilla. Roll tortilla and place seam side down in pan.
- I was able to get all 10 tortillas in my pan.
- Pour leftover sauce over all tortillas.
- Add some more grated cheese over all.
- Cover with foil and bake for 40 minutes.
- Remove from oven, let sit for 2 minutes and Enjoy!
Nutrition Facts : Calories 638.1, Fat 20.8, SaturatedFat 4.5, Cholesterol 125.3, Sodium 1774.3, Carbohydrate 67.6, Fiber 4.3, Sugar 9.3, Protein 48.3
SOFT 100% WHOLE WHEAT TORTILLAS
This is an easy way to use whole grains deliciously. They keep in the fridge, tightly wrapped, for at least five days. White tortillas will seem so bland after these! I do grind my own wheat, which I recommend to everyone.
Provided by Clare Bear
Categories Low Cholesterol
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.6, Fat 4, SaturatedFat 0.5, Sodium 159.3, Carbohydrate 24.8, Fiber 3.7, Sugar 0.2, Protein 4.4
WHOLE WHEAT TORTILLAS
These are very good but note they are 100% whole wheat flour. You can make them a little lighter by using half white and half whole wheat flour if you would prefer.
Provided by kfreekave
Categories Breads
Time 25m
Yield 8 tortillas, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine flour and salt in a large bowl. Stir in water and oil. Turn onto a floured surface and knead5-7 times. Divide dough into 8 balls. Roll out each portion on a lightly floured surface. Roll to about 7 inches.
- Spray a non-stick skillet lightly with cooking oil. Cook tortillas over medium heat for 1 minute on each side or until lightly browned.
Nutrition Facts : Calories 146.8, Fat 5.8, SaturatedFat 0.8, Sodium 146.9, Carbohydrate 21.6, Fiber 3.2, Sugar 0.1, Protein 4
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From 100daysofrealfood.com
4.7/5 (113)Total Time 26 minsCategory Lunch, Snacks & AppetizersCalories 164 per serving
- In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
- With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
- Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
WHOLE WHEAT TORTILLAS - WHEAT FOODS COUNCIL
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WHOLE WHEAT FLOUR TORTILLA RECIPE - FOOD AND WINE
From foodandwine.com
Servings 12Total Time 45 mins
- In a large bowl, whisk together the flour, baking powder and salt for 20 seconds. Pinch vegetable shortening into the flour mixture or use a pastry cutter until incorporated. The mixture will be crumbly.
- Start with 3/4 cup of water and mix into the flour mixture to form a semi-smooth dough ball. If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky). Knead 15 times or until ball is smooth. Let dough rest for 15 minutes.
- Pinch off 1-inch balls of dough. Form into tight balls, and then flatten into fat discs. Allow to rest for 10 minutes.
- On a lightly floured surface or between two sheets of plastic wrap, roll a dough ball to 1/8-inch thick by 6-8-inches in diameter (or press flat in a tortilla press).
HOMEMADE WHOLE WHEAT TORTILLAS RECIPE - THE LEAN GREEN BEAN
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5/5 (16)Estimated Reading Time 7 minsServings 8Total Time 50 mins
- Slowly add the warm water while stirring until a rough dough comes together. Add a little extra water if needed.
SMALL BATCH WHOLE WHEAT FLOUR TORTILLAS | FOOD DOODLES
From fooddoodles.com
Reviews 29Estimated Reading Time 4 mins
- In a small bowl mix all the dry ingredients. Make a small well in the middle and add the water and oil. Using a spoon, or even your hands, gently mix the liquid with the dry ingredients until a small ball of dough forms. Knead it a few minutes adding a little bit of flour as needed. Place a drop of oil in the bowl and turn the dough over in it until the entire surface is coated with a small amount of oil. Leave in the bowl for 20-30 minutes. This will give the gluten time to develop, which will hold it together when rolling them out, and it will give the whole grain flour time to absorb some of the water so the dough wont be quite as sticky.
- Remove the dough from the bowl and cut into four. Sprinkle the pieces with a little flour, then roll each into a ball. The dough should still be fairly sticky and wet, don't add too much flour, just enough to keep it from sticking too badly. Let rest for 5-7 minutes then roll out with a rolling pin, using plenty of flour to prevent sticking. If the rolling becomes difficult, set the piece you're working on aside and start on another. I usually roll each piece out as large as I can in a couple minutes, then move on to the next one. Then when I've rolled all of them out I start at the first one again and continue rolling as that gives the gluten time to relax a little and makes rolling them thinner much easier. Make sure to dust each one generously with flour before setting aside as it may stick to the counter after sitting for a few minutes. Once they're all rolled out to about 1/8" thick or about 6-8" in diameter(depending on how thick you want them - don't forget they will get slightl
- Once the pan is hot(you can test with a drop of two of water - it should dance around and disappear within a couple seconds) add a tortilla to the dry pan. Within a few seconds small bubbles should begin to form if the pan is hot enough. Let it cook just until golden spots begin to form on the underside. After 30-40 seconds, check frequently to make sure the tortilla doesn't burn. Once done on one side, flip over and cook just until the other side is cooked, or until small golden spots begin to form on that side as well. Remove from the pan and store in between two towels while cooking the rest of the tortillas to keep it soft as it cools. Cook the rest and serve warm, or cool completely before storing in a airtight bag.
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3.3/5 (15)Total Time 20 minsCategory TortillaCalories 124 per serving
- In a large bowl combine the flour, wheat bran, wheat germ, baking powder, salt, and mix well. Add vegetable shortening and use your fingers to rub the shortening into the flour mixture until completely incorporated.
- Scoop mixture out into a cutting board and knead until smooth (about 3-4 minutes). The dough should be soft and stretchy, but not as soft as bread dough.
- Cover the dough with plastic wrap and let rest for at least 1 hour. (The longer the dough rests the softer your tortillas will be.)
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4.9/5 (9)Total Time 35 minsEstimated Reading Time 4 mins
- Mixer and food processor method: Pour all the dry ingredients into you mixer or food processor turn on low setting and mix the flours for a few seconds. Next add the water while the mixer is running, then add the or oil. Allow dough to mix for 2-3 minutes or until soft and elastic and not sticky. To make dough by hand: In a large bowl stir together the all-purpose flour, the whole wheat flour, baking powder, and salt. Rub in the shortening or oil by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water then miix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth and un-sticky.
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Reviews 18Category Side DishServings 16Total Time 45 mins
- Mix together the flour, ghee, and salt in a stand mixer (I use a dough hook). Gradually add the water and continue mixing until smooth dough is formed.
- Separate the dough into 16 evenly sized balls. Cover the dough with plastic wrap for 15 to 30 minutes.
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