My Abuela’s Whole Wheat Flour Tortillas

There’s nothing better than warm whole wheat flour tortillas, just made and slathered in butter. These tortillas take the best of both worlds. The combination of all-purpose flour with wheat germ, and wheat bran result in a soft, yet not gummy tortilla that will conquer your heart.

This is a family recipe. My güelita Lolita is famous for her tortillas integrales (whole wheat flour tortillas), and she was more than happy to share the recipe with us. Northern Mexico is known for flour tortillas. Most people think flour tortillas are not Mexican, but this is totally not true. Flour tortillas are eaten all across northern Mexico, almost as much as corn tortillas!

History of Flour Tortillas

Wheat arrived in Mexico with the Spanish around 1543. The Spanish accustomed to eating wheat were not big fans of corn tortillas. However it wasn’t in central Mexico where wheat took its stronghold but in the north. Northern Mexico, specifically the state of Sonora, Southern California, and Arizona were once considered one of the breadbaskets of America.

Some believe the flour tortilla is the new world version of a Middle Eastern flatbread, a product of Jewish and Arab influence in Spanish cuisine. Flour tortillas in Mexico very in size from small and a bit thick like in Coahuila, to incredibly large and thin, like in Sonora. (There’s a tortilla in Sonora called la sobaquera (armpit tortilla), because it’s so large that when you’re stretching it it reaches your armpit.)

In some regions flour tortillas are made with lard, in others with a combination of lard and vegetable shortening, and in some places only vegetable shortening. This whole wheat version of the tortilla is the Mexican equivalent of “healthy”, the wheat germ and wheat bran add some fiber and earthiness to this Mexican classic.

The Recipe: Whole Wheat Flour Tortillas

• My grandma uses vegetable shortening in her recipe, but this will also work with refined coconut oil.
• The longer the dough rests the softer the tortillas will be. Leaving the dough overnight in the refrigerator is recommended.
• Roll the tortillas as thin as you possibly can.
• These tortillas are not meant to make burritos. They are perfect for tacos.

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Whole Wheat Flour Tortilla

There’s nothing better than warm whole wheat flour tortilla, just made and slathered in butter. These tortillas take the best of both worlds. The combination of all purpose flour with wheat germ, and wheat bran result in a soft, yet not gummy tortilla that will conquer your heart.

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Prep Time10 mins

Cook Time5 mins

1 hr

Course: Side Dish

Cuisine: Mexican

Keyword: butternut squash and mushroom tacos, shortening, wheat bran, wheat germ

Servings: 12 tortillas

Calories: 124kcal

Author: Dora S.

Ingredients

• 1 ½ cups All-purpose flour
• 1/4 cup Wheat germ
• 3/4 cup Wheat bran
• 1 ½ tsp. Baking powder
• 1 tsp. Salt
• 1/3 cup Vegetable shortening
• 3/4 cup Warm water

Instructions

• 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 to rub the shortening into the flour mixture until completely incorporated.
• Pour water in and mix with a fork until. If the dough is too dry, add a bit more water.
• 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 dough with plastic wrap and let rest for at least 1 hour. (The longer the dough rests the softer your tortillas will be.)
• Divide the dough into 12 equal pieces and roll into balls. Heat a cast iron skillet or comal to medium-high heat.
• Sprinkle flour on your work surface, flatten the ball of dough with your hand. Using a rolling pin, begin to roll back and forth across the ball, rotating it slightly each time, and sprinkling more flour as necessary, until the dough has stretched out to make a large thin circle. Try to roll it as thin as you possibly can.
• Lay the tortilla on the comal and flip after 30 to 40 seconds The tortilla should bubble up almost immediately. Cook 30 more seconds on the other side and remove from pan. Be careful not to overcook the tortillas or they will become crisp. Remove tortillas from pan and place in a tortilla warmer or kitchen towel.
• Repeat this process with the rest of the dough.

Notes

• My grandma uses vegetable shortening in her recipe, but this will also work with refined coconut oil.
• The longer the dough rests the softer the tortillas will be. Leaving the dough overnight in the refrigerator is recommended.
• Roll the tortillas as thin as you possibly can.
• These tortillas are not meant to make burritos. They are perfect for tacos.

Nutrition

Serving: 1tortilla | Calories: 124kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 143mg | Fiber: 2g | Sugar: 1g | Calcium: 33mg | Iron: 1mg

Tried this recipe?Mention @dorastable or tag #mexicangonevegan!