Recipe: Whole Wheat Pumpkin Tortillas

This is a total experiment. I love pumpkin, and it's super healthy.  I love wraps and tortillas.  They turned out really great, if I do say so myself.  The dough was really easy to work with, too.

You could even cut them with the cookie cutters from my Halloween Giveaway!


Whole Wheat Pumpkin Tortillas

1/2 c pumpkin puree
1/2 c white flour
1/2 c whole wheat flour
1 Tbsp oil
2 Tbsp ground flax seed
1/2 tsp cinnamon
1/2 tsp nutmeg

In a food processor, pulse all ingredients together until they are crumbly, but you can press together into a ball and it stays that way.  (You may need to add more flour or some water to get the right texture)
Form into a ball, and wrap in saran wrap.  Allow to rest for ~10-15 minutes.

Divide dough into balls slightly smaller than a ping pong ball. (I got 15 from this recipe, but I made them ) Cover with a towel while rolling out. 

Flatten each ball with the palm of your hand (one at a time).  In a pasta machine, roll each ball out until very thin.  Start on the thickest setting and roll progressively thinner.  I got up to setting 6 on my pasta machine.  If you go too thin and it rips, just squish it into a ball again.  If you want to, you can cut the dough into rectangles or circles or other desired shape before cooking.  I tried for circles.

(You could also roll them with a rolling pin on a lightly floured surface).

Cook tortillas on a ungreased pan on medium heat (I used my electric skillet at 300 F) for a minute or so on each side.  Small bubbles will form and they will brown slightly.  When finished cooking, transfer to a large plastic baggie and seal to keep steam in.  This will keep them soft.  Store in refrigerator.