Tuesday, April 2, 2013

Whole Wheat Flour Tortilla Wraps

Freshly made wraps for tortillas, burritos and quesadillas - any recipe calling for flour tortillas - are easy, fast, economical and like any other homemade bread, delicious.  Seriously, you will never want to eat another store-bought wrap again.  Ever.

Once cooled, they keep well refrigerated several weeks.   If you already know how to make a decent pie crust, be happy, this is easier.  If you can't make a pie crust, never mind and try anyhow.  Several kinds of wraps show up regularly in Decadent Housewife's kitchen, depending on the variety of left-over vegetable currently slumped over in the refrigerator or whatever grain I decide to utilize.  This is the whole wheat version. 

Whole Wheat Tortilla Wraps
  •  3 1/2 cups whole wheat flour, I like the no-name variety which has a rougher texture
  •  1 1/2 tsp. baking powder
  •  3/4 tsp. finely crushed sea salt, or just use regular salt
  •  1/3 cup olive oil
  •  1 1/4 cup water
Measure and whisk together the dry ingredients in the mixing bowl. 
Add the oil.
Cut in the oil with a pastry cutter until the mixture looks evenly crumbly.
 Go find a fork from the cutlery drawer and have it ready to mix with as soon as you add the water.
Add the water.
Quickly and lightly stir in the water.
Once it starts to clump together, get both hands into the bowl and begin gathering the mixture into a more coherent mass.  I couldn't show both hands on account of the camera.  Fold it over toward yourself forming a log. 
You can mostly form the log shape seen here, right in the bowl.  
Dump the log onto your work surface and shape it further into a log.
Knead it a few times to help shape but don't overwork it, or like pie dough, it will become tough. 
Mark off and cut eight pieces. 
 Place the cut pieces back into the mixing bowl and cover it.  I use a dinner plate.  Let this rest for 25 - 30 minutes as it rolls out easier once rested.   
 After resting, take a bit of flour and put it down on the work surface.  This is a little more than I needed.  Spread it out.  Take one of the cut pieces and keep the others covered.  Flatten the piece between your palms.  Start to roll out into a round circle turning it around to keep even.  Flip it over to keep the wrap from sticking to the work surface.  Use a bit more flour as you work to keep from sticking.
 Within a minute or two, you will have this.  It measures about 8 inches, or a bit more.  This wrap was the diameter of my itty bitty rolling pin - the sort Julia Child once referred to as a "toy."   Sigh.
Carefully lift the wrap up from the work surface.
Flop it into a non-stick frying pan heated to somewhere between high and medium.  While that wrap is in the pan, roll out the next wrap. 

When the wrap surface bubbles up, lift the frying pan off the burner and tilt it toward yourself.  Let the wrap slide over the pan side.  Grab onto the wrap's edge, pick it up and quickly flip it back into the frying pan to cook the second side.  This will take about a minute more to cook.  Look underneath to see if there are wee brown spots.  If so, the wrap can be slid out of the pan and onto the others already done.

Once the second side is ready, slide the wrap onto a large plate or platter which you first covered with a paper towel.  I don't show it here, but the wraps need to be covered when cooling down.  I use a large plastic bowl flipped upside down over-top the stack.  It is wide enough to completely cover the stack of wraps.  A towel or wide tent of aluminum foil would work if you haven't a big bowl.   Occasionally, I'll shift the bowl to allow some of the heat to escape and also wipe out condensation collected inside the bowl.  When they are all cooked and cooling down, flip the whole stack over once.  Let the wraps cool completely before storing them in the refrigerator.   However, they are best, slid hot off the pan, filled and eaten.


Debby@Just Breathe said...

Wow, I am impressed!

Decadent Housewife said...

Debby, I was too when I first tried making these.

Anonymous said...

hi friend thank you so much for following as people notice im a christian they like scared (lol) and wont even take a look

im just a wife and mother who loves the lord and have daily tasks just as everyone else..respecting everyone

i just love your blog! great recepees..i have a hobby blog also..you can find it on my profile

loves from holland

Decadent Housewife said...

To Loves from Holland,

Thank you for stopping by. I really enjoy your writings and your craft blog. Both are warm and peaceful.

Trish :)

Chatty Crone said...

I think that is so interesting - to be able to make pita from scratch. I need to do more in the kitchen! lol sandie

Decadent Housewife said...

Ha! Sandie, There are days when a hard boiled egg is as good as it gets!

Dieneke said...

I found your blog on Soraya's blog
9child of God)
You have great recipes on your blog!
Greatings from Holland (Lelystad)

Julia said...

Hi Decadent Housewife.
Hello from Eastern Canada and thanks for visiting my blog. I'm pleased that you came over and welcome to my poor little neglected blog.

I'm so glad that you posted the recipe for whole wheat flat bread. I made a white flat bread the other day and found out how easy they were to do.

You see, I'm a breast cancer survivor and it was estrogen receptive, as you may know, it means that estrogen fed my cancer.
I'm trying to eat food that has no estrogen in it and because soy and soy by-products have estrogen it it and can be found in most prepared food that we buy from bread, chocolate to you name it. I read every labels and I'm just so annoyed that soybean oil is in almost everything from shortening to pasta sauce etc... I have to make my own bread and just about everything.

I've checked your blog and I like what I saw so I'll be following your blog even though I don't have time, lol...

Decadent Housewife said...

Hello Julia,
Thank you for stopping by. I was taken with your rugs. I have bags of wool and stacks of books but just haven't taken the plunge.

I prepare nearly all our food from scratch for health reasons too. If the food item has more than three ingredients listed on the label, it doesn't make it into the grocery cart. I share your frustration.

I enjoyed the scenery on your blog - very much like here in southwestern Ontario.

Trish :)

Grandma Yellow Hair said...

Oh my I can't wait to try this recipe. You are so sweet to show us step by step how to make these. They really look good.
Hope mine turn out like yours. Lol
Have a wonderful week.

Sandy aka Doris the Great said...

Hello Decadent! So nice to meet another Canadian blogger. I love your cooking and tales of mishap-woe; I love that you hum opera around the house. (I sing popular rap music 'n stuff and embarass my kids plus make them laugh.)

Once upon a time - before I worked full time and had the metabolism of a snail - I used to bake tortillas and the like. Now it only happens a few times a year. But yours look delicious. Come back and visit me; I'm gonna follow you.

Vee said...

Hi Trisha, so glad that you found me even though I've been playing hooky. Now this looks so appealing to me. I pinned it to be sure that I'd find my way back to it. We love wraps around here, but I just buy them. I'll let you know how it works for me. Thanks for making me think that even I might be able to succeed.

Stacy said...

Wow! I am impressed that you are making your own tortillas at home! Thank you for following my blog so that I could find yours!

Decadent Housewife said...

Hi Stacy,

Welcome and thank you for coming by.
The blue pottery convinced me to join - anyone with blue pottery and a garden must be a poet.

Trish :)

Liz said...

These sure look great! We love wraps around here and I have been searching for a tastey whole wheat one. Going to try it this weekend!

Decadent Housewife said...

Hi Liz,

Thanks for stopping by.

Sometimes the whole wheat is a little crumbly to work with. Switching in a 1/2 cup of all-purpose for 1/2 cup of the whole wheat makes it easier to work and produces a very tender wrap.

Trish :)