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50/50 Wheat Tortilla Mix


  • 4 cups unbleached all purpose flour
  • 4 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1/2 cup vegetable or palm shortening


  • Whisk together the dry ingredients. Using a pastry blender or mixer, blend shortening in the flour mix until it forms a coarse sand.

To make tortillas:

  • Mix together 2 cups of the tortilla with 1/2 to 3/4 cup warm water, a little at a time. Switching to a dough hook, knead the dough for about 3 to 5 minutes.
  • Cover and let the dough rest for about 12 minutes.
  • Divide the dough into equal pieces and roll into a ball. Dust with flour and flatten with a rolling pin.
  • Cook on hot griddle pan until the edges get crisp, about 2 minutes. Then, flip and cook for a few more seconds.