Backing up, Elisabeth(our 7-year-old) does not like store bought whole wheat tortillas. She always said she didn't like quesadillas, but I know now that it was just quesadillas made from store bought whole wheat tortillas. Sometimes she'll have a burrito if it has enough fillings inside so she can't really taste the tortilla, but then she'll always leave the ends where there isn't much of anything else on it.
About a month ago, we went to Costa Vida for the first time and she ate a quesadilla and loved it. I asked her why she didn't like my quesadillas and she said it was the tortilla. Now, back to the present. I made these whole wheat tortillas this week and had her try a bite. She loved it and in fact said, "Mom, these taste just like the ones from Costa Vida!" A HUGE compliment coming from her. And then she ate two quesadillas! And in fact, the whole family loved them which is also HUGE for us. We don't have very many dinner meals we ALL enjoy. Now, these tortillas are not really just like the one's from Costa Vida, which I told her, because mine are whole wheat and the one she had there was made from white flour. Either way, I'm so happy to have found this recipe because I am a Mexican food lover and this will be very useful for my family.
I filled my burrito with cooked beans, lettuce, mexican rice, guacamole and salsa! So yummy!
This recipe made 12. When I made it again I doubled it, though I only used 3/4 c oil rather than the full 1cup. They were pretty easy and probably took about 30 minutes to make, the longest part being the rolling out of the dough and cooking. The first time I made these I cooked them on my stove in a cast iron pan. Then I got smart and pulled out my large pancake griddle so I could roll out and cook four at a time which went much quicker. I cooked all of them at one time and then you can refrigerate or freeze leftovers, though I just left mine on our counter in a tupperware because I figured they'd get eaten up the next day, which they did. Here's the recipe:
Whole-Wheat Flour Tortillas- Lightly adapted from 100 days of whole foods
Yield: 12 tortillas
2 1/2-3 cups whole-wheat flour
1/2 cup oil(I used olive oil...if you double this recipe, you only need 3/4 c oil)
1 teaspoon salt
1 cup warm water (heated in the microwave for 30 seconds)
In the bowl of a heavy-duty mixer set with a dough hook, pour in the 2 1/2 cups flour, oil, water and salt. Beat with the paddle about 3 minutes until smooth. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well(and that's what I personally used to make these). Add more flour if needed; you don't want it so sticky that you can't work with it.
Take out the dough and divide it into 12 equal sized pieces. I do this by rolling out a log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces into 3 so you have 12 pieces.
Heat a cast iron skillet, griddle or 12-inch skillet over med to medium-high heat. I had my griddle on about 375 degrees. The pan should be fairly hot before you begin cooking the tortillas.
On a lightly floured board or countertop, roll each ball into a 8 to 10 inch circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball of dough because too much excess flour will burn in the pan.
Grease the pan with a touch of oil if needed(I didn't do this on my cast iron or my griddle) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 40 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.