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Whole Wheat Tortillas recipe

Prep Time 30 mins
Cook Time 2 mins
Servings 24
Side Dish
Indian

Ingredients
  

  • 4 cups whole wheat flour
  • 1 cup all purpose flour plus more for rolling
  • 2 tsp kosher salt
  • ½ cup vegetable oil like canola or sunflower
  • 1 ⅔ cups warm water approximately

Instructions
 

  • In a standing mixer fitted with the dough hook/kneading attachment, stir together flours and salt on low speed.  Add the oil and enough warm water so that the dough comes together in a smooth ball. It is right when it sticks a bit to the bottom of the bowl but releases from the sides. (If you make it too sticky, add more flour a tablespoon at a time).  Once the dough forms, reduce mixer speed to low to knead for 10 minutes.
  • Cover bowl and let dough rest 20 minutes at room temperature (or up to three days in the fridge) .  Flour a clean work surface, then pinch of pieces of dough about the size of a golf ball. Preheat a cast iron skillet over high heat for 5 minutes. Roll chapatis into flat circles with a rolling pin on a floured surface (flouring the surface well is key to making proper circles, if you're inclined).
  • When skillet is very hot, add a tortilla/chapati.  Cook until bottom has lost most of its sheen, is a bit bubbly and perhaps lightly charred in a few spots (30-90 seconds, depending on how hot your skillet is), then flip and cook about 15 seconds more.  You want them to appear slightly under-done (still have a bit of sheen) and remain soft.  As they cook, transfer to a plate and cover with a clean towel.