Whole Wheat Flour Pumpkin Tortillas Recipe

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I present to you these incredible whole wheat flour pumpkin tortillas recipe! A recipe that combines flavor, color and nutrients! A great idea to prepare all kinds of tacos, burritos, fajitas or quesadillas! Undoubtedly, you will be surprising everyone with this new version much more nutritious and healthy!

From Mexican origin, flour tortillas are usually consumed with different types of fillings, resulting in a delicious and super tempting meal! Although you can already find it in its whole wheat version in different supermarkets, it is worth learning how to make them at home, without additives or preservatives!

Let’s talk about the recipe:

These pumpkin tortillas whole wheat flour are very simple to make, they do not require great experience to prepare. The ingredients are simple and easily accessible in any store. But unlike other whole wheat tortilla recipes, these in particular require an extra step prior to making them.

Like any traditional flour tortilla recipe, the ingredients to use are the same. The only difference is that this version uses pumpkin puree for its preparation as well. So the proportions vary because the vegetables add moisture to the dough, so the ingredient amounts are adjusted and modified accordingly.

About the pumpkin:

Pumpkin is used cooked and in the form of a puree, in this way soft and uniform tortillas are obtained. It is recommended to cook the pumpkin in a way that does not lose its flavor or absorb more water than it already has naturally. So the best option would be baked or steamed.

Preferably, it is cooked in the oven because its flavor is enhanced by losing most of its liquid. However, the success of any recipe that is made with vegetables will depend on how much flavor it has or how fresh that vegetable is. In addition, the color varies according to the type and class of pumpkin used.

About the tortilla dough:

It is a simple dough that requires few ingredients, it is easy and fast to make. As a result, a dry dough is obtained, which is not sticky. The amount of liquid is sufficient for the dough to be easy to stretch and once cooked, maintain that flexibility that characterizes them. In addition, having a fair amount of liquid will not require excess flour when stretching as well.

For the dough to become flexible it is necessary for gluten to develop and this is achieved by kneading. Kneading tightens the dough and this makes it difficult to stretch (retract). Therefore, once its preparation is finished, a correct rest is necessary for the dough to relax.

Once the dough is ready to speed up the times in a practical way, it is convenient to divide it into equal portions and make a bun with each of them. Then after the break, it proceed to stretch each bun of dough in a circular shape and as thinly as possible. When stretching the dough, consider that its size will shrink a bit during cooking.

With this recipe, the tortillas can be made in a personalized way and with the size according to their purpose. And depending on the weight of the dough, its final size will vary. To make tacos, between 30-40 grams / 0.066-0.088 pound of dough, fajitas 60-70 grams / 0.132-0.154 pound and burritos 100-110 grams / 0.220-0.242 pound.

About the cooking:

In addition to its easy preparation, its cooking is even more so. To do this, use a hot pan over high heat for 2-5 minutes. It doesn’t overcook. Thus, consequently, they are not hard and brittle. In such a way that malleable tortillas are obtained, they can be folded and do not break.

Finally, the whole wheat flour tortillas, hot and in the form of a pile, are stored in a food safe plastic bag. In this way, they retain their flexibility and malleability, taking advantage of the absorption of their own moisture that it produces during cooking.

The amount of pumpkin tortillas with whole wheat flour that come out will depend on the weight of dough used. With this recipe, the dough was divided into 16 buns of 35 grams / 0.077 pound each. Which were stretched to 17 cm / 6.29 in diameter (approx.). During cooking they shrunk by about 1-2 cm.