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Whole Wheat Tortilla for Tacos

Homemade whole wheat tortillas that are soft, pliable, and nutritious, perfect for any taco filling.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 tortillas
Course: Side Dish, Snack
Cuisine: Mexican
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 grams whole wheat flour Healthy and nutritious alternative to white flour.
  • 250 cc warm water Makes the dough pliable.
  • 1 tablespoon salt Enhances flavor.
  • 1 tablespoon oil Adds moisture to the dough.

Method
 

Preparation
  1. In a large bowl, combine the whole wheat flour with the salt and oil.
  2. Gradually add the warm water while stirring with a spoon until the mixture begins to form a dough.
  3. Transfer the dough onto a clean surface and knead it until it’s well integrated and smooth (about a few minutes).
  4. Cover the dough with plastic wrap or a clean cloth and let it rest for at least 30 minutes.
  5. After resting, divide the dough into approximately 24 equal portions and shape them into small balls.
Cooking
  1. On a floured surface, take one dough ball and roll it into a circle using a rolling pin, ensuring it’s thin.
  2. Heat a dry skillet over medium heat and cook each tortilla for a few minutes on each side until lightly browned (do not add oil to the pan).
  3. Enjoy your tortillas immediately or set them aside to cool.

Notes

Store leftover tortillas in an airtight container in the refrigerator for up to one week or freeze them stacked with parchment paper. Reheat in a dry skillet or microwave.