Every time I make my own tortillas, I wonder why I ever opt for store-bought. Convenience, obviously, but there’s just no comparison in flavor and texture. I first shared a recipe for whole wheat chipotle tortillas back in 2012 (!) and when I revisited that recipe to pair with Keepin’ It Kind’s Chile-roasted Smashed Potato Tacos, I decided to make a few minor tweaks. Adding just a little bit of olive oil and subbing almond milk for water softened the texture and made the cooked breads more pliable – exactly what you need when wrapping a tortilla around a mound of beans, lettuce, guacamole, and tomatoes.
It doesn’t come through very well in the photos, but the tortillas have a decidedly reddish hue. They take very little time to prepare and cook. I use two cast iron pans to make the process go quickly.
Add in a small amount of fine corn meal for texture, up the amount of spices or omit them altogether for plain whole wheat – but make these. You may never go back to mass-produced tortillas again!
These are delicious paired with Chipotle Sausage, Peppers, and Guacamole Flatbreads with Cilantro Cream.
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Whole Wheat Chipotle Tortillas
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Bread
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 cup whole wheat flour
- 1 cup bread flour or all-purpose flour
- 2 tsp. cumin
- 1 tsp. dried oregano
- 1 tsp. chipotle chile powder
- 1 tsp. sea salt
- 1 tsp. baking powder
- 3/4 cup non-dairy milk
- 1 Tbsp. olive oil
- 2 Tbsp. tomato paste
- 1 tsp. chipotle in adobe sauce or chipotle paste (or more if you like heat)
Instructions
- Whisk the dry ingredients together in a medium-sized bowl, then add the wet ingredients and stir until the mixture starts to come together.
- Knead the dough, adding water or flour as needed, until a soft, smooth ball forms. Divide the dough into eight pieces (about 2.3 ounces each), roll into balls, and set aside – covered with a cloth – to rest for about 10 minutes. This makes the dough easier to work with.
- Meanwhile, heat one (or two if you have them) cast iron skillets over medium-low heat. I don’t add any oil to the pan.
- After the resting period is over, lightly flour your surface and use a rolling pin to roll out a ball of dough until thin and flat – about 8-inches in diameter. Shake off any excess flour and gently place in the pre-heated pan. Watch carefully, but you’ll have enough time to roll out another tortilla while one (or two) cook.
- Flip the tortilla when lightly browned in spots. Each side will only take a couple of minutes. When both sides are done, place on a cooling rack, or wrap in a clean towel as you continue to work on the other tortillas.
- Eat immediately, store for a couple of days, or freeze for later use.
Notes
You can make these oil-free, but they won’t be as pliable.
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Keywords: whole wheat, wheat, bread, flatbread, easy, quick, tortillas, chipotles
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THROWBACK RECIPE, SEPTEMBER 2014
