recipe reviews for:

Mexican Whole Wheat Flour Tortillas

“Mexican tortillas perfect for fajitas, quesadillas, Mexican pizzas, burritos, nachos. They freeze well. Just stuff them with anything you may have on hand! This recipe, I learned 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!”

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Reviewed: Apr. 27, 2009

Great recipe! I've been looking everywhere for a recipe made without shortening, so I was happy to read the reviewer who tried it with olive oil. I made mine with vegetable oil, and it worked out wonderfully. I did have to cook it longer than it said, but that's preference and also depends on the thickness of the tortilla. I won't be buying store-bought again!

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Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 25, 2009

A pretty good recipe. However, they were a bit dry and bland. I had to add another 1/4 cup of water to make a good dough, and even then they were dry. They rolled out very well, but a floured rolling pin is a must! Next time I might add a little taco seasoning to the tortillas to add some flavor. UPDATE: I froze some leftover balls of dough and I also froze some already-made tortillas. The already-made tortillas thawed really well, but the balls of dough were dry and tough and I ended up just throwing them out. If you have extra dough, COOK IT and then freeze it! DO NOT FREEZE THE UNCOOKED DOUGH!

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lovemyturtles

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2009

Great Tortillas, I too did not measure the ingredients and since i have been rolling the Roti-Indian Flat bread( being Indian )for the last 30+ years they were easy- rolled very well and my son loves them I will not buy the store Tortillas ever again.

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Cooking Level: Expert

Home Town: New Delhi, Delhi, India

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Reviewed: Apr. 20, 2009

These were excellent. We made enchiladas and had none left. They keep very well.

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carollou3

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Reviewed: Apr. 8, 2009

These taste great and are SO easy to make. I was afraid rolling them out would be troublesome, but they didn't stick or break at all, even when transferring to the frying pan.

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vikingkirken

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Reviewed: Apr. 7, 2009

Awesome recipe. I had to increase the water by a couple Tbl spoons because of my high altitude (9,000ft+). They rock!

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Jodo

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Reviewed: Apr. 3, 2009

I only made half a batch of these tortillas because it was my first time making them. They came out great! I had no trouble and my husband requested that I make them instead of buying them from now on. The only changes I made was I added 1 tsp of gluten per cup of whole wheat flour (didn't have whole wheat bread flour), used olive oil instead of shortening, and reduced the salt slightly. So yummy! I will definitely be making them again!

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tannattba

Cooking Level: Intermediate

Home Town: Ilion, New York, USA

Living In: Westerly, Rhode Island, USA

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Reviewed: Mar. 24, 2009

This is the best recipe for tortillas I have ever used! The only thing I did differently was switch the amount of whole wheat flour with the amount of all-purpose flour to make it not as "wheaty"... because if it's too wheaty, the kids won't eat it. Thanks!

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kinse10

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

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Reviewed: Mar. 13, 2009

I made whole wheat tortillas and white flour ones with this recipe and both were great! The cooking time has to be watched closely like others said but preparing these was easier than I thought it would be. Thank you!

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Aussiechick

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Reviewed: Mar. 8, 2009

This works very well. A 1/4 measuring cup works well for determining the size of the ball. My golf balls were too small.

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Auntrah

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Reviewed: Mar. 3, 2009

This recipe really worked and I have never made anything like this. I followed the directions exactly and used all white flour (still the all purpose and bread flour) They were so delicious and my family was amazed!

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tdunc17

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Reviewed: Feb. 27, 2009

I tried this recipe using white flour and canola oil. I halved the recipe and it made about 12 tortillas (about 7 inches). Perfect for our burritos/tacos. WOW! The best burritos I've ever made. And it really wasn't THAT much extra work. (Considering I bought the chicken already roasted!) I used my stand mixer, using the paddle up until the point where you add water, when I switched to the dough hook. Rolled the balls and let them set for an hour. The cooking takes some practice (I had my heat too high at first) but they are still delicious. I will definitely be making them again - I don't know if my husband will ever let store-bought tortillas in the house again!

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traveljunkie

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Reviewed: Feb. 21, 2009

Yes, it's a LOT of work, but once they're done, you can always throw them in a zip lock bag and freeze'em!! I added garlic powder, which was great ;-)

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aielena

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Reviewed: Feb. 6, 2009

Great tortillas! I've made tortillas probably a dozen times and this was the best recipe by far. I made it exactly as listed. I used white flour as mentioned in the notes. The only thing I would do differently next time is make the balls of dough a little bigger so that I could have thicker tortillas. These ones were thinner than I've ever been able to make them before, but I admit that I kinda like them a little thicker. It's just my personal reference. I used shortening, but I think these would be even tastier with lard, particularly bacon grease. I just have trouble using lard in recipes since it's so bad for you!

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curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

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Reviewed: Feb. 5, 2009

I've made this recipe twice now. The first time I used extra virgin olive oil for the shortening as well. The second time I added a cup of ground flax seed to the mix, and upped the boiling water slightly to moisten the batch (accounting for the increased dry ingredient). I only let it rest for about a half hour (time restraint!), but it turned out really well and added that extra nutritional value. Thanks for a great recipe!

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martese houle

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Reviewed: Jan. 26, 2009

To those who have a problem getting the tortillas to be round. It takes practice, and if you roll the tortilla first time, up then down, then rotate 1/2 turn , roll up then down, then rotate 1/2 turn again, continue until you get it the right thickness you want. With practice they will be round before you know it and not be animals. HaHa! This recipe is similar to my own except I use the whole 5 lbs of flour. I make alot at one time. Plus I also add baking powder. I also leave the dough in a big ball and let rest an hour then pinch off balls the size of a golf ball when I am ready to roll them out. I will try one of the other reviews about the oil. I have been wanting to use oil instead of shortening but didn't really know how much to use. Thanks for the info.

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Daidakai

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Reviewed: Jan. 25, 2009

Excellent and easy recipe. Very tasty! I used 1 cup of Crisco instead of 1/2 cup. This was my first time making tortillas and must say it was fun.

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Aslan's Pride

Cooking Level: Professional

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Reviewed: Jan. 19, 2009

AWESOME !!This is my first attempt at tortillas, and we do like whole wheat breads....these are wonderful, good flavor, I used Crisco...soft. I rolled the balls rather small.... Got 5 inch tortillas. Will try rolling thinner. but heeded the warning not to roll too thin... Mine are soft and fairly flexible.. Gonna go slap some cheese and salsa on some....

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ellenmg

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Reviewed: Jan. 9, 2009

Excellent. Will make again.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 24, 2008

We used all white whole purpose flour, and while it took a little while to get the cooking technique down these were absolutely amazing. The flavor is great, we used them for quesadillas and they were so good. Will not buy store bought again.

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