Healthy Whole Wheat Tortillas without Oil

Cooked whole wheat tortillas on a plate with veggies around it.

5 from 1 vote

Healthy Whole Wheat Tortillas without Oil

What’s better than homemade tacos? Homemade tacos on fresh homemade Whole wheat tortillas. They’re actually pretty simple to make. They just require a bowl, a few simple ingredients and a little muscle. These are great for a variety of diets because they don’t have any oil in them. They are soft, healthy and taste great. If this is your first time making tortillas this is a great recipe to start with.

Active time50

Total Time50

Course: Breads

Cuisine: American

Servings: tortillas

Calories: 102kcal

Author: Jessica and Merissa

Ingredients

2 cups (256 g) Whole white wheat flour hard white wheat
½ teaspoon Salt
¾ cup + 2 tablespoons (210 g) Hot water

Instructions

In a large mixing bowl stir together the flour, salt and hot water with a spoon until it's too stiff to stir. Using your hands, mix the dough until all the flour is incorporated. If the dough is too sticky add a little more flour, a teaspoon or 2 at a time. The dough should slightly stick to your hands but nothing crazy. Your tortillas will be more tender if the dough isn’t too stiff. Add a little water if it is too stiff.
2 cups (256 g) Whole white wheat flour, ½ teaspoon Salt, ¾ cup + 2 tablespoons (210 g) Hot water
Knead the dough for about 2 minutes with your hands to form a smooth, somewhat elasticky dough. Form the dough into a smooth ball, place in the same bowl, Cover with a towel and let the dough rest at room temperature for 15 minutes.
Divide the dough into equal pieces and shape into smooth balls, 25-30 grams for small or street size or 50-60 grams for regular size 8-10”. Cover the balls of dough with a clean damp cloth or a piece of plastic wrap to keep them from drying out.
Heat a large cast iron or non-stick skillet over low-medium heat. Clear you a space to roll these babies out. Generously flour your surface and place a ball onto it, flatten it a little bit with your hands, flip it over and flatten it a little bit more with your hands. Grab your rolling pin and start to roll them thin. Flip them over and re-flour your surface if they begin to stick. If they start to shrink while rolling them, flipping them over will help them stop shrinking and they will roll out thinner still. Roll each ball to about ⅛” thick or thinner.
Fry (without oil) for about 45 seconds on the first side and about 30 seconds on the second side. Be careful not to overcook them or they will be crispy and won’t roll up. They should have light brown marks on them. Adjust the heat as you go to keep the tortillas cooking evenly. If your pan starts to burn, dump the excess flour out and wipe the surface quickly with a wet paper towel or cloth. Be careful not to burn yourself though. Also make sure the heat isn’t turned up to high.
Place the stack of cooked tortillas in a clean cloth or dish towel to keep them warm. If they are a little crisp you can put a damp paper towel inside the towel with the tortillas.

Notes

When using a cast iron pan, heat it up slowly. This will help the heat distribute evenly and help prevent burning. You might need to cook the tortillas on a higher temperature if you are using a stainless steel or non-stick pan.

Nutrition