44 Reviews of Pipin' Hot Bakery Whole Wheat Tortillas

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.

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!!!

From: Maeven6

On Apr 25, 2007

These are so simple. I double the recipe, use unbleached flour in place of white flour, use coconut oil to increase health benefits, all else is the same. Absolutely a winner. Today I substituted the white flour with cornmeal and another winner was born. Great with eggs, beans and cheese, or guacamole filling. I served them last night with scambled greens and turkey along with plain rice.

From: GottaHaveTastynEasy

On Apr 13, 2008

This was a wonderful tortilla recipe - liked not needing oil in the pan, loved using the whole wheat fl. Also, dough wasn't so soft that it couldn't be rolled out really thin. Held together, cooked nicely without drying out too quickly. Keeping the dough balls in a bag is a great idea, ready for later or another time. Do need to dredge in flour before the bag, which I forgot, as they seemed to sweat a little otherwise. Thanks for the easy, awesome recipe!

From: Liara

On Jul 23, 2004

I don't know why I haven't reviewed this yet. I have made them so many times and have not bought tortillas since I found this recipe. Thank you so much.

From: Chef SuzyQ

On Jan 18, 2004

These are the absolute best! I've made a lot of tortillas and am always on the lookout for a better recipe. These are IT!

From: Lisa Pizza

On Jan 2, 2005

Yum! These are very tasty. I tried the first two in a hot skillet, then switched to a pizza stone pre-heated in a 450 oven - two minutes on each side. Hubby and I ate the first four w/ olive oil and the last with our indian lental soup. PS - the oil goes in w/ the water.

From: Chef #468972

On Aug 15, 2007

Wonderful tortillas! Used all white whole wheat flour and the dough was so nice! Made chicken enchiladas for dinner yesterday and my family could not get enough! Now I don't have to buy tortillas anymore. Thanks for a great recipe!

From: navy wifey

On Jul 14, 2008

These turned out good! I used all whole wheat flour instead of white and they turned out just as good! I will definately be making these again!

From: Pikergal

On Mar 25, 2009

The trick is to make sure you roll these thin, almost paper thin and have the pan at 450 - 475 (used my lefse griddle and lefse rolling pin) also don't use too much flour and dust off before frying. I substituted freshly ground cumin instead of salt and for something different used tomato juice instead of water. I also put in ground flax to make these healthier.