Homemade Honey Whole Wheat Tortillas Recipes

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HONEY WHEAT TORTILLAS

Yes, once again I've composed a recipe that recreates those same pricey flavored tortillas you can buy in the store- for less the cost, slightly less the calories.

Provided by Pajene

Categories     Breads

Time 32m

Yield 5 tortillas, 5 serving(s)

Number Of Ingredients 4



Honey Wheat Tortillas image

Steps:

  • In a cup, microwave water, butter and honey for a 30 seconds (enough to melt butter).
  • In a bowl measure out your flour.
  • Pour water mixture over flour and mix with rubber spatula
  • Knead with hands. If dough is too dry add a little water, if too wet add a little flour. (however this shouldn't be necessary).
  • Dough should form about 5 small balls. Set each one in the bowl.
  • Cover with a damp cloth/ paper towel.
  • Let rest 10 minutes.
  • One by one, flatten each ball between your palms then set it on wax paper and roll out your tortillas as thin as you can.
  • Heat up your griddle or skillet over low heat. Do not grease.
  • Carefully peel your tortilla from the paper and place into hot skillet.
  • Let sit in skillet for 2-5 seconds, then begin to flip repeatedly to prevent burning. Allowing about 5-8 seconds per side until dough becomes dull in color and small golden bubbles appear on the tortilla - this means they are ready!
  • Remove from heat and enjoy them warm or let them cool.
  • They can be refrigerator stored in air tight bag - Ready to use for all your favorite snack wrap combination. (If tortillas seem too stiff taken straight out of refrigerator, they can be microwaved for a few seconds to soften them again).
  • Enjoy!

2/3 cup water
1 1/2 tablespoons butter
1 tablespoon honey
1 cup whole wheat flour

WHOLE WHEAT TORTILLAS QUICK AND EASY

Make and share this Whole Wheat Tortillas Quick and Easy recipe from Food.com.

Provided by healthycollegestude

Categories     Breads

Time 15m

Yield 10 tortillas

Number Of Ingredients 5



Whole Wheat Tortillas Quick and Easy image

Steps:

  • Combine flour, baking powder, and salt.
  • Add olive oil and stir until well combined.
  • Add in warm water a few tablespoons at a time and until the dough can be gathered into a ball.
  • On a floured surface, knead dough by hand for about 10-15 minutes Cover and let rest for 15 minutes.
  • Divide dough into 10 balls.
  • Roll each ball to form a circle. (Make sure surface is floured or else dough will stick).
  • Cook each tortilla on a ungreased skillet over medium-high heat for about 1 minute (30 seconds on each side) until puffy.
  • Freeze or eat right away!

Nutrition Facts : Calories 105.7, Fat 3.3, SaturatedFat 0.5, Sodium 153.5, Carbohydrate 17.4, Fiber 2.6, Sugar 0.1, Protein 3.2

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup warm water (more or less as needed)

WHOLE WHEAT WRAPS

These are great! Make your favorite Mexican dish, or alternate sandwiches or even cut these in wedges and fry for whole wheat tortilla chips! You may omit the baking powder if you wish.

Provided by Tracy Struthers

Categories     Bread     Quick Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 4



Whole Wheat Wraps image

Steps:

  • In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
  • Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
  • Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
  • Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.

Nutrition Facts : Calories 101.7 calories, Carbohydrate 21.8 g, Fat 0.6 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 152.5 mg, Sugar 0.1 g

4 cups whole wheat flour
1 teaspoon salt
¼ teaspoon baking powder
1 cup warm water

HOMEMADE HONEY-WHOLE WHEAT TORTILLAS

These are so much better than store-bought! And a lot more nutritious, too.

Provided by cindy sandberg

Categories     Flatbreads

Time 50m

Number Of Ingredients 6



Homemade Honey-Whole Wheat Tortillas image

Steps:

  • 1. Combine the flour, baking powder and salt.
  • 2. Cut in the coconut oil, OR stir in the olive oil(I do this in the food processor, but you can also do it by hand.)
  • 3. Add the honey to the hot water and stir to combine. Gradually add this to the flour while the food processor is running(or by hand). Process, or stir until combined and knead a few times. If dough is too wet, add a little more flour. You want a nice dough that comes together in a ball but is still soft.
  • 4. Cover the dough and let it rest for 10-15 min. Divide dough into 16 pieces and roll in balls. Roll out fairly thin into 6 in. rounds.
  • 5. In a small skillet or on a griddle that has been heated to medium heat, cook the tortillas for 30 seconds to a minute, until you start to see the surface bubbling up. Flip it and cook the other side. Keep warm in a towel while you finish all of the tortillas. (I use a flat griddle and cook 2 or 3 at a time.)

2 c white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/4 c coconut oil or olive oil(for this recipe i use the refined coconut oil or the light tasting olive oil)
2 Tbsp honey
1 c hot water

MEXICAN WHOLE WHEAT FLOUR TORTILLAS

I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!

Provided by Claudia

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 1h36m

Yield 18

Number Of Ingredients 6



Mexican Whole Wheat Flour Tortillas image

Steps:

  • In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
  • Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
  • Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.

Nutrition Facts : Calories 178.7 calories, Carbohydrate 27.3 g, Fat 6.3 g, Fiber 3.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 260.5 mg, Sugar 0.1 g

1 cup all-purpose flour
4 cups whole wheat bread flour
½ cup shortening
2 teaspoons salt
1 ½ cups boiling water
all-purpose flour for rolling

WHOLE WHEAT TORTILLAS

This recipe is an adaptation of Recipe #43708. You can substitute any flour for some or all of the whole wheat. I have used half spelt or oatmeal; I even stirred in some nutritional seaweed flakes and flax seed. It takes a little practice to roll out even tortillas, but having funny hand-shaped ones are much more fun :) You may want to make a double or triple batch to save for later.

Provided by Little Mama Dia

Categories     Breads

Time 17m

Yield 8 tortillas

Number Of Ingredients 5



Whole Wheat Tortillas image

Steps:

  • Mix flour, salt, and baking powder with your hand.
  • Work oil into the flour mixture until crumbly (I use my hands, it's more fun!).
  • Add warm water and let rest 5 minutes.
  • Take a small portion and pat it in a ball. Roll flat like pie crust on a cutting board.
  • On a VERY hot pan, cook until bubbles form. Flip and cook until raised bubbles are dark brown. These will cook very fast. It takes some practice to get your technique in time with rolling, cooking, flipping, rolling, cooking -- :) Watch for burning!
  • Note: Yield depends on the size you make your tortillas.

Nutrition Facts : Calories 81.1, Fat 3.8, SaturatedFat 0.5, Sodium 48.3, Carbohydrate 10.8, Fiber 1.6, Sugar 0.1, Protein 2

1 cup whole wheat flour
2 tablespoons oil
1/8 teaspoon salt
1/4 teaspoon baking powder
1/3 cup warm water

FAT FREE WHOLE WHEAT TORTILLAS

I wanted tortillas to go with tonight's dinner but was out of them. So I went searching for a recipe that did not contain any fat. I found this one, and tweaked it a bit, in one of my favorite cookbooks "500 Fat Free Recipes." My husband could not get enough of them. We dipped them into soup and made bean burritos out of them.

Provided by ladypit

Categories     Breads

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 2



Fat Free Whole Wheat Tortillas image

Steps:

  • In a large bowl combine the flour and 1 cup of water.
  • Mix well.
  • If it needs more water to get to a dough stage, then add.
  • On a floured surface knead the dough until it is soft.
  • Make it into balls (12-16 depending on size).
  • Then flour a board well.
  • Take each ball and roll it as flat as you can.
  • Meanwhile heat a pan until it is quite hot.
  • Place the rolled out tortilla in the pan and cook for about 45 seconds to 1 minute or until it is bubbling and starting to brown.
  • Then turn it over and cook for another 45 seconds.
  • Place a clean cotton dishtowel on a plate.
  • As each tortilla comes out of the pan put it inside the towel and wrap them up.
  • I got 16 tortillas but my pan is small.
  • If you want bigger tortillas, make bigger balls of dough.

3 cups whole wheat pastry flour
1 -1 1/2 cup water

SOFT 100% WHOLE WHEAT TORTILLAS

This is an easy way to use whole grains deliciously. They keep in the fridge, tightly wrapped, for at least five days. White tortillas will seem so bland after these! I do grind my own wheat, which I recommend to everyone.

Provided by Clare Bear

Categories     Low Cholesterol

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7



Soft 100% Whole Wheat Tortillas image

Steps:

  • Weigh flour and put in food processor.
  • Add potato flour, salt and baking powder. Process to mix.
  • Start processor, and add oil and most of the water while running. (It will not have formed a ball yet.) Stop the machine and check the consistency of the dough by pressing some dough between your fingers. Add additional water JUST until a SOFT dough forms. Do not 'knead' the dough yet.
  • Let dough rest for 10-20 minutes in the processor. This step allows the whole wheat to absorb the water. Check consistency again. Add flour or water to adjust, briefly processing to mix. When all is right, let the processor knead the dough for 10-15 seconds.
  • Let dough rest in the processor for 10-60 minutes.
  • Preheat a regular large skillet to medium heat.
  • While it is heating, divide dough into 8 pieces (more or less pieces, depending on how large you wish to make them). Cover the pieces until you roll them out.
  • Have some flour ready to sprinkle on your rolling surface. Use enough flour to keep the dough from sticking, and roll gently. If your dough is soft, you shouldn't have to worry about adding so much flour that they get dry. Flip the tortilla a few times while rolling.
  • Test the skillet. Water should skitter across it, but watch that it is not TOO hot! Tortillas taste best when they are only lightly brown in a few spots. Cradle the tortilla in your hands, palms up, and place the tortilla quickly on the skillet. Gently arrange the tortilla so that it is flat. Until you are experienced, you might not want to try rolling and cooking at the same time!
  • After a minute or two, there should be some small air bubbles appearing. Peek on the underside. It should just be light brown in spots. With a large spatula, turn the tortilla.
  • The second side takes less time than the first, so stick around. Take a clean dishcloth and press lightly all around the tortilla, encouraging the formation of air pockets that lighten the tortilla.
  • Place the tortilla on a platter and cover with a paper towel and then plastic wrap. When the second tortilla is done, place it on top of the first and cover again. After this I start turning the stack -- flip the stack so the last tortilla done is on the bottom. This keeps them soft.
  • When they are cooler, you can separate them and put in a plastic bag in the fridge.

Nutrition Facts : Calories 145.6, Fat 4, SaturatedFat 0.5, Sodium 159.3, Carbohydrate 24.8, Fiber 3.7, Sugar 0.2, Protein 4.4

8 ounces whole wheat flour (I use white whole wheat)
1 tablespoon potato flour (keeps tortillas moist!)
1/2 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons oil
2/3 cup water, perhaps 1-2 T. more if needed
1/4 cup flour, for rolling out

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