Wheat Tortillas

A stack of Wheat Tortillas

My rus­tic wheat tor­tillas

I’ve tried many of my own ver­sions of wheat tor­tillas, some good, some not so good but I real­ly love this recipe from Diana Kennedy’s book The Art of Mex­i­can Cook­ing.

Instead of using veg­etable short­en­ing I’m using coconut oil.  The ver­dict is still out on the tout­ed ben­e­fits of coconut oil, it’s been found to increase the good (HDL) as well as the bad (LDL) cho­les­terol but does not seem to affect the over­all ratio of the two.

Regard­less, it’s a sat­u­rat­ed fat and should be used in mod­er­a­tion (no more than 10% a day should come from sat­u­rat­ed fat).

And don’t wor­ry about get­ting the shape per­fect­ly round, that comes with years of prac­tice, or nev­er, like with me but it doesn’t mat­ter, they will look rus­tic and still taste deli­cious.



12 tsp sea salt

12 cup warm water

13 cup all pur­pose or bread flour

23 cup whole wheat flour

3 Tbsp coconut oil (I keep mine refrig­er­at­ed and take it out a few hours before use)



1. Stir the salt into the warm water.

2.  Mix the two flours into a large mix­ing bowl.

3.  Add coconut oil, one table­spoon at a time, and work into flour.  Mix­ture should be crumbly.

4.  Grad­u­al­ly at water into mix­ing bowl and start knead­ing.  Knead for about 3–4 min­utes.

5. Cov­er with saran wrap and let sit for a min­i­mum of 30 min­utes.

6. Heat a cast iron skil­let, comal, grid­dle or non-stick skil­let to medi­um heat.

7.  Divide dough into about 8–10 pieces and roll into small balls.

8.  Take one of the balls and press into a small cir­cle.  Roll out with a rolling pin into approx­i­mate­ly a 5 inch cir­cle.

9.  Place tor­tilla into heat­ed skil­let and cook for about 10–15 sec­onds.  It should be speck­led and opaque.

10.  Turn over and cook oth­er side for about anoth­er 10 sec­onds.  If the tor­tilla smokes or burns turn down heat and flip tor­tilla over.

Serve imme­di­ate­ly.  Left-over tor­tillas can be reheat­ed in the skil­let before serv­ing.

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