Wholewheat tortillas

Recipe from: 19 July 2011

Ingredients 6
Servings 2
Minutes 1 hour


Serving Change
  • 500
    brown bread flour
  • 5
    baking powder
  • 2
  • 10
    poppy seed (optional)
  • 60
  • 225
    warm water


1 hour
Mix together the flour, baking powder and salt.
Add butter and rub in with your fingertips to resemble coarse breadcrumbs.
Add water and mix until well combined.
Turn onto a floured surface and knead for two minutes until dough is smooth.
Divide dough into 12 pieces and roll into a ball.
Place onto a floured baking tray and cover with a damp cloth. Leave to rest for one hour.
Roll each ball out onto a lightly floured surface to form very thin circles.
Heat a heavy-base frying pan over high heat and place one tortilla in the pan.
You should see spots of rising on the surface withing two seconds if the pan is hot enough.
Cook for four to six seconds, then turn over and cook for another five seconds.
Remove from the pan and cover with a dishcloth.
Cook remaining tortillas, keeping the pile well wrapped until all are cooked.

Fill with fresh greens and fillings of your choice.

Reprinted with permission of Daily Dose of Fresh.
To visit Daily Dose of Fresh's blog, click here.

Read more on: fry  |  flour


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