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Nutrition Facts
Serving Size 1 (58g) Recipe makes 8 servings
Calories 169
Calories from Fat 66		(39%)
Amount Per Serving		%DV
	Total Fat 7.4g	11%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 337mg		14%
Potassium 77mg		2%
Total Carbohydrate 22.9g		7%
	Dietary Fiber 2.3g	9%
	Sugars 0.1g
Protein 3.7g		7%
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October 2007 #1

Missy Wombat

Pipin' Hot Bakery Whole Wheat Tortillas

Recipe #7417 | 10 min | 10 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

By: Troy A. Hakala
Feb 29, 2000

These flavorful tortillas were used at the bakery for our breakfast burritos, which had scrambled eggs, cheese, salsa, fried potatoes, and sour cream. I also use them to make bean burritos, quesadillas, and as an accompaniment with a bowl of pinto beans.

SERVES 8 , 8 tortillas (change servings and units)

Ingredients

1 cup white flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
4 tablespoons canola oil
2/3 cup water

Directions

1
Combine flours, baking powder, and salt.
2
Stir in the oil and water all at once, using mixer or a fork, and toss quickly.
3
When dough can be gathered into a soft mass, turn onto floured surface and knead a few times.
4
Form 8 balls of dough, dredge in flour, and store in a plastic bag to prevent drying until ready to be used.
5
Flatten first ball of dough into a disk.
6
Roll out dough on floured surface until 7 inches or larger with even strokes that do not reach to the edge, turning over frequently.
7
Place tortilla in ungreased, frying pan that has been preheated to medium-high heat.
8
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.
9
Repeat process with other balls of dough.
10
Stack tortillas on a plate as they are cooked and cover them with a dish towel, which will keep them soft.

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Featured Reviews for This Recipe

From: JJRsMomma

On Nov 16, 2009

Ok, I deleted and re-posted my review. After finishing up the entire 8 tortillas they progressed. The first I rolled out too thinly and it wound up crunchy rather than soft and fold-able. The other 7 were great! They were light and fluffy just the way they should be. FYI though, I'd cut back on the salt to 1/2 ts 'cause it's a tad too salty.

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From: 999124

On Oct 27, 2009

Good recipe for wheat tortillas.

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From: spatchcock

On Jul 5, 2002

AWESOME!!! I eat tortillas almost every single day, often for more than one meal, and I was SO happy to see an easy recipe for healthy wheat ones! My first batch turned out a little crispy, so I tried again and just added less flour (I think the first time I rolled them in too much flour) and they were fine. I'm making quesadillas with them tonight---black bean, spinach and avocado. Thanks troy!!!

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From: Angela Curtis

On Jun 20, 2002

This was an excellent recipe, and it's convenient to be able to make the dough ahead of time and pull a ball out to make it fresh when I want it. I used whole wheat pastry flour and a commercial whole wheat flour mix instead of regular whole wheat and white.

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