This recipe for Whole Wheat Tortillas comes from Mrs. Robbin Sohn, as found in The Salt Lake Tribune on April 16, 1972. These tortillas combine the health benefits of whole wheat flour with the soft texture of white flour, creating a versatile and nutritious base for a variety of meals. Made with simple ingredients like flour, oil, and water, these tortillas are easy to prepare and offer a wholesome alternative to store-bought versions. Whether you use them for tacos, wraps, or as a side, these tortillas provide a hearty, homemade touch to any dish.
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Whole Wheat Tortillas
Food History
Tortillas have long been a culinary staple in Latin American cultures, with origins that trace back thousands of years to the indigenous peoples of Mexico and Central America. The traditional tortilla, made from corn, was essential to daily meals. It wasn’t until the Spanish arrived in the Americas in the 16th century, bringing wheat with them, that flour tortillas became popular in regions where wheat flour was more readily available.
By the 20th century, tortillas had evolved into a versatile flatbread used in many different cuisines, particularly in the Southwestern United States and Mexico. In the 1960s and 70s, whole grain products, like stoneground whole wheat flour, gained popularity due to the natural foods movement. This period saw an increased interest in health-conscious recipes, with whole wheat flour being favored for its higher fiber content and nutrient density compared to refined white flour.
This particular recipe combines both whole wheat and white flours, making it easier to roll out and bake while still maintaining the benefits of whole grains. It’s an excellent example of how traditional food can be adapted to modern health trends, without sacrificing flavor or texture.
Timeline
- Pre-Colonial America: Corn tortillas are a staple food among indigenous peoples in Mexico and Central America.
- 16th Century: Spanish colonization introduces wheat to the Americas, leading to the creation of flour tortillas.
- 1960s-1970s: The natural foods movement popularizes whole wheat flour in the United States, as people become more aware of the health benefits of whole grains.
- 1972: Mrs. Robbin Sohn’s Whole Wheat Tortilla recipe appears in The Salt Lake Tribune, reflecting the growing trend of incorporating whole grains into everyday recipes.
Recipe Discussion
This recipe uses both stoneground whole wheat flour and white flour, balancing nutrition with ease of preparation. The combination of the two flours ensures that the tortillas have a slightly nutty flavor from the whole wheat, while still being soft and pliable thanks to the white flour. Using both types of flour also helps the dough to hold together better, making it easier to roll out without tearing, which can sometimes be a challenge when working with whole wheat alone.
The inclusion of baking soda is an interesting touch, as it gives the tortillas a lighter, more airy texture compared to traditional tortillas that don’t use leavening agents. This helps them puff slightly when cooked, which makes them softer and more flexible. The dough is mixed with oil, which also adds a slight richness to the tortillas while making the dough more workable. After letting the dough rest for two hours, it becomes easier to roll out into thin, even tortillas.
Cooking the tortillas on a hot, lightly oiled griddle ensures they cook quickly, achieving the perfect balance of softness with just a hint of crispness on the outside. The result is a tortilla that can hold up to fillings without breaking, yet remains tender and flavorful.
Preparation Tips
- Rest the Dough: Allowing the dough to sit for two hours is crucial. This resting period helps the flour hydrate fully and makes the dough easier to roll out thinly, preventing it from cracking or tearing.
- Rolling Out: Use a well-floured surface to roll out the tortillas, as whole wheat dough tends to be stickier than white flour dough. Aim for a thin, even roll to ensure the tortillas cook quickly and evenly.
- Griddle Heat: Make sure your griddle is hot but not too hot, as the tortillas need to cook quickly on each side without burning. A medium-high heat works best to get that perfect golden-brown finish on the outside while keeping the inside soft.
Recommended Kitchen Items
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- Cast Iron Griddle: A cast iron griddle is perfect for cooking these tortillas, as it retains heat well and provides even cooking, which is essential for achieving the right texture.
- Rolling Pin: A quality rolling pin is necessary for rolling the tortillas out as thin as possible, ensuring they cook quickly and uniformly.
- Flour Sack Towels: After cooking, place the tortillas under a flour sack towel to keep them warm and soft before serving.
Serving Suggestions
- Tacos and Wraps: Use these whole wheat tortillas as a base for tacos filled with grilled chicken, beef, or vegetables. They also work wonderfully for wraps, stuffed with fresh greens, hummus, and turkey.
- Quesadillas: For a hearty quesadilla, layer these tortillas with cheese and your choice of fillings, such as sautéed peppers and onions.
- Side for Soups: Serve warm whole wheat tortillas alongside chili or tortilla soup, using them to scoop up bites of the hearty broth.
A Healthy and Tasty Staple
Whole Wheat Tortillas are not just a nutritious alternative to regular flour tortillas, but they also offer a depth of flavor that makes them an excellent choice for a variety of meals. Combining the benefits of whole grains with the soft texture of white flour, these tortillas are easy to make and perfect for everything from tacos to wraps. Whether you’re looking to add a healthy touch to your meals or just love the taste of homemade tortillas, this recipe is sure to become a favorite in your kitchen.
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Whole Wheat Tortillas Recipe
Whole Wheat Flour Tortillas
Ingredients
- 3 cups stoneground whole wheat flour
- 2½ cups white flour
- 4½ tablespoons liquid oil
- 2 teaspoons soda
- 1 tablespoon salt
- Water
Instructions
- Combine white flour, whole wheat flour, soda and salt.
- Stir in oil and add water enough to make a dough similar to bread dough.
- Allow to sit for two hours. Roll out on lightly floured board as thin as possible.
- Bake on lightly oiled grill which is hot, quickly on each side just until set.
Notes
May be frozen..