They’re excellent! Alternate sandwiches, make your favorite Mexican cuisine, or even cut these into wedges and fry whole wheat tortilla chips with them! If you’d prefer, you can eliminate the baking powder.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 16 |
| Yield: | 16 wraps |
Ingredients
- 4 cups whole wheat flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1 cup warm water
Instructions
- In a large bowl, stir together flour, salt and baking powder. Pour in water; stir to combine. Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
- Knead briefly on a lightly floured surface. Divide dough into 16 equal pieces. Cover and let rest for 20 minutes.
- Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
- Heat an ungreased skillet or frying pan over medium-high heat. Peel away wax paper and grill rounds until brown flecks appear underneath. Turn and cook other side. Serve warm or cool and store in an airtight container in the refrigerator or freezer.
Reviews
I followed the recipe, and ended up adding double the water. The dough was hard. I’m glad I only made half a batch. I have a tortilla press, and these would not flatten out. I ended up with puck sized disks of dough. I think it needs some fat. I’ll try again adding 1 TB avacado oil.
Made these using white flour as i didnt have wholewheat. Surprised how easy they were to make. Added some fresh garlic and dried rosemary to the dough. Griddled them and sprinkled with cheese. Delicious with chilli con carne. definitely making these again.
I followed recipe exactly and the dough was too dry- even after adding additional 3T of warm water. I rolled out dough as thin as I could get it and cooked one tortilla- within seconds of taking it off pan it was hard as cardboard. Don’t waste your time or money on ingredients making this recipe.
I’m on a sugar free, yeast free diet and these were wonderful to add to my list of things I could eat. I did add more water, and I stored the dough in the fridge and just cooked up what I needed for that meal. Wonderful recipe!
These are perfect for sandwich wraps! They are soft, filling and I love that there are so few ingredients.
Very easy to make and the end result is perfect- beautiful simplicity.
No bread in the house and a winter storm. No baking soda either. Delicious! I ran warm water slowly into the bowl while kneading dough.
These are great. Pliable and tasty – perfect for sandwiches. I made half a recipe since there are only two of us at home now and it made nine 10 inch wraps. I used 1 cup bread flour and 1 cup white wheat flour. I used almost the entire cup of warm water though. The bread flour and 1/2 the wheat flour and 1/2 to 3/4 cup of water was kneaded in the stand mixer for about 4 minutes – to really develop good gluten structure. Then added the remaining ingredients and kneaded 1-2 more minutes. Add 1-2 tablespoons bread flour if needed. The dough should leave the sides of the bowl while kneading at medium speed. Rest at least 30 minutes then roll very thinly. Think pasta strips. You will be able to stretch them after rolling if needed to thin in thicker spots. Cook as above and enjoy.
I just made and tasted the first one – delicious! I only mixed up enough dough to make 4 of them because I didn’t want to waste ingredients if I messed them up. I made the dough in my bread machine on the dough cycle and let it rest a few hours. I added 3 TBSP extra water, a tsp of EVOO, and some honey. I will definitely make them again!
Really tasty! I had to get a technique down so I ruined the first two, but they made decent tortilla chips. The ones I made successfully were great! I added a bit of extra water, and kneaded them a good while. I didn’t have wax paper, so I just rolled them out on a floured surface. My arms got a good workout from rolling them as thin as possible! But it was well worth the effort. Part of me thought they’d turn out too crumbly to make a wrap without splitting the bread, but they’re quite flexible! These made a great turkey wrap, and I’m hoping to have taco night at home soon to try them out for that. Thanks for the recipe!
Originally I wasn’t going to bother commenting because I was so disappointed with the outcome BUT after letting the dough balls sit overnight, I rolled them out and tried once more. I have to say I was pleasantly surprised… They are nice and fluffy and the taste is a combination of your typical wrap and naan. I DID alter the original recipe to 3 cups ww flour and 1 cup all purpose flower… Maybe the key IS to let the dough rest longer… Thanks for sharing!
I have made these very frequently, but they never turn out right. For a while, I thought it was my fault, which is why I kept trying. But it really is the recipe. I have gotten some good wraps out of it, but it is a major chore. Some problems that I’ve come across: Too low or high heat produces too hard wraps, and it is hard to find medium ground. The dough is always too sticky, which means that it sticks to itself, wax paper, and me. And I’ve tried using varying amounts of water to fix it, and I can’t. It is impossible to roll them out between wax paper. I use a rolling pin, with much difficulty because of the stickyness. As I said, I have made these several times, and sometimes it works out. But it’s too inconsistent for me to ever try again.
This was my first time making unleavened bread, and it was simple and delicious. I’m going to give this 5 stars even though I had to alter my process – as a newbie, I may have measured the flour wrong. I used an additional cup of water and about 1 1/2 cups of white flour for coating the rolling pin, dough, and surface. The waxed paper was a disaster for me. Also, dividing into 16 pieces made the wraps too small, okay, I admit, we’re big eaters! Instead, I divided into 8 pieces. Cooking was fast and easy, even in a medium-sized skillet. I had read other recipes before choosing this one, and they mentioned adding seasonings. I added parsley, oregano, basil, and garlic powder to taste. I actually look forward to making these again and trying various herbs. They have become the sandwich staple in my family. Bye bye, yeast!
This recipe reminded me of the tortillas we ate in a small village in Mexico and was fun to make with the family. I halved the recipe and made eight 6-inch tortillas. I added about 1 tbsp of vegetable oil to the batter which made it easier to roll out. I also lightly sprayed the balls with Pam Olive Oil before I covered them with plastic wrap to rest. The first one was a little tough to roll out so next time I would let them rest for 30 minutes.
Needs WAY more water than what is called for.
My family loved these. I made the recipe as it was written.
Tried a couple times. The first time they were to tough. The second was much better, but they still are a little leathery. Going to try half all purpse flour next time to see if it will make a difference.
Very good
These were very hard. Especially the next day. Could not “wrap” a thing with these…they just fall apart and taste very boring!
Very good. My little girls loved them plain. I made a small batch of 4 just to find out if anyone would eat them and they all got eaten. I love how easy they are to make but you do have to watch them very closely once they are on the stove. Next time I am going to make tortilla chips with them by seasoning them with sea salt and slicing them into wedges and baking them on a cookie sheet after frying them. I have done that before with store bought tortillas. You can also use cinnamon and sugar instead of sea salt, they are good with fruit salsa. These might be hard to get use to if you are not used to eating whole wheat but in our family that is the only thing we eat.
They came out pretty good. However, I didn’t use the wax paper it was hard I used a storage bag and it work alot better.