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wheat tortillas

wheat tortillas

During my first expedition to a grocery store in America, I was overloaded with excitement. There were many foods here that I hadn’t seen back in Australia. I perused the products in each aisle carefully and with enthusiasm.

I was drawn to a parcel of cookies, its shiny white packaging exhibiting cute pink and white animals adorned with hundreds and thousands, all in a conga line. My boyfriend strongly advised me not to look at the ingredients list on the packet of cookies I was clutching. Surely such adorable animal-shaped morsels couldn’t be evil? I curiously turned the bag over and as my eyes filtered through the list, I took note of some of the ingredients. Enriched flour. High fructose corn syrup. Hydrogenated oil. I now understood the warning.

I’ll admit I’m no purist – I purchased the cookies in full knowledge that they were terribly unhealthy for me to consume, and I enjoyed them thoroughly. On most days, however, I like to avoid buying unhealthy or highly processed foods, which can be challenging at times – it seems very common for products here to include these unhealthy ingredients, but they can be avoided if you shop carefully.

One product that seems incredibly difficult for me to find, however, is a healthy wheat tortilla – most store-bought wheat tortillas contain either hydrogenated oils or enriched flour. I like having wheat tortillas in my pantry because they’re incredibly versatile and since I like to eat them so often, I prefer to make healthier ones at home. They’re great for breakfast burritos, salad wraps and with their neutral flavour, they can be used with many different fillings. Some of my favourites are tandoori chicken wraps, satay chicken wraps and vegetarian butternut squash and black bean wraps.


Wheat tortillas

  • Servings: 8-16 wraps
  • Time: 45 mins
  • Print

  • 3 cups plain flour
  • 1 tsp salt
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 cup oil
  • 1 cup water

In a large bowl, combine the flour, salt, cream of tartar and baking soda, mixing well.

Add the oil and water to the dry ingredients and stir until dough comes together.

Turn out the dough onto a clean, floured work surface and knead for a couple of minutes until a smooth dough is formed. If the dough is sticky, add a little more flour. Cover with a damp cloth and let the dough rest for 5 to 10 minutes.

Divide the dough into 8 pieces (for large tortillas) or 16 pieces (for small tortillas) and roll each portion out into rounds with a rolling pin to 1/8″ or thinner.

Heat a large pan over medium heat and brush lightly with oil.
Place each tortilla into the pan and cook on each side for 1 minute or until Light brown spots appear on the cooked surface.

Store tortillas in a cool place in an airtight container.

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