Recipe: Whole-Wheat Tortillas

Have you ever tried homemade flour tortillas before? Let me just say that the taste and texture is far superior to those that come in a plastic bag at the grocery store. Those at the store honestly don’t even deserve to be called tortillas compared to the real thing. And luckily, the Recipe - Whole-Wheat Tortillas from 100 Days of Real Foodtastiness of homemade tortillas justifies the effort it takes to make them. Up until now almost all the recipes I have posted have been easy to make, but I must admit that this one is definitely an exception to the rule. I will also say that I actually tried a couple of different methods for making tortillas and this is the easy (easier) version. Please trust me when I tell you…it is worth it!

Once the dough has been made it takes me about 30 minutes to roll out and cook a dozen of these tortillas. Everyone in my family (including me) practically scarfs them down as soon as I make them, and if used as wraps they can add some variety to your lunch over typical sandwich bread. My 3-year-old’s favorite combination (which she lovingly calls a “roll up”) is to have hummus and cheese wrapped up in her tortilla. I actually love a “roll up” myself although I usually add diced tomatoes, cucumbers, or spinach to mine. My kids also just like to snack on plain tortillas too and if you have time to make a big batch then you can freeze some for later!

Recipe - Whole-Wheat Tortillas from 100 Days of Real Food


4.8 from 66 reviews
Whole-Wheat Tortillas
Serves: 12 Tortillas
Adapted from Anson Mills
  • 2½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
  • ½ cup oil (I used avocado oil)
  • 1 teaspoon salt
  • 1 cup warm water (heat in the microwave for 1 min)
  1. In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed. If your hand-held mixer comes with dough hooks those can be used as well.
  2. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  3. Take out the dough and divide it into 12 equal sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
  4. Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  5. Heat a cast iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  6. On a lightly floured board or counter top, use a rolling pin to turn each ball into a 8 to 10 inch flat circle (measure against your recipe if printed on a 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  7. Grease the pan with a touch of oil (or ghee) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

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  • Comments

    1. Nicole |

      Can the whole wheat flour be substituted with coconut or almond flour?

      • Amy Taylor (comment moderator) |

        Hi Nicole. We’ve not tried making these with either. If you experiment, let us know.

      • Rickie |

        I tried this with Almond flour and it does not work. I have only found recipes that use egg and from what I gather, it requires a binding agent (hence the egg). I know that coconut flour is super absorbent and so is not a 1-1 exchange, but I have not used it. The recipes I have found for coconut flour tortillas usually have a lot more egg and other flours mixed in.

    2. Amanda |

      Hi, thanks for the recipe! How long will the tortillas last in the fridge?

      • Amy Taylor (comment moderator) |

        Hi. I’ve kept mine up to a week.

    3. Rachel |

      I am curious as to why you wouldn’t use a tortilla press for these but you would for corn tortillas. Is the texture of the dough not good for using the press?

      • Amy Taylor (comment moderator) |

        Hi Rachel. The press does not get them quite thin enough. I sometimes press them and role them a little, too.

    4. Jess |

      Everytime I make these, the dough is so sticky I can hardly work with it. I’ve tried adding more flour which helps a bit. What am I missing?

      • Amy Taylor (comment moderator) |

        Hi Jess. It can be a little sticky but should still be workable. Are you using the full 1/2 cup of oil?

    5. Eliana |

      Hi! I was thinking about making these for a healthy dinner wrap, but I’m wondering if these are easy to wrap.

      • Amy Taylor (comment moderator) |

        Hi. As prepared, they are a bit small for a wrap. I supposed you could make them with a larger diameter.

    6. Amy |

      LOL – How on earth do you avoid oil? And how is animal fat the same thing as plant-based fat? Then I take it you don’t eat avocados or nuts, either? Olives? Seeds? Major components of a vegan diet contain oil. How is consuming a whole avocado any different that eating avocado oil? Very strange….

    7. amanda |

      I have used this recipe several times and they are delicious! What is the best way to freeze/thaw them? Hoping to stock the freezer with these to use in school lunches. Do they still roll up well after freezing or do they get crumbly?

      • Amy Taylor (comment moderator) |

        Hi Amanda. I freeze mine often. I find that thawing them overnight in the fridge and then wrapping them in a slightly moist towel and tossing them in the microwave for a few seconds restores their softness and flexibility.

    8. Jamie |

      I made these tortillas tonight and they were great and very easy! I used Coconut oil and it worked out great and did not have the coconut flavor in them like I expected.

    9. Bonnie Webb |

      I make these with a Gluten Free high protein flour blend that i have.
      I cut back on the oil a bit. I watch and see how the dough starts balling up then i stop pouring the oil it. I also cut back on the water about, as GF flours dont need as much moisture. Yummy good!

      • Kristie |

        What is the brand of gf flour you use and where do you get it?

        Thanks, Kristie

    10. |

      I grind my own wheat, I’m having a hard time getting my tortillas soft and workable, they’re a little brittle unless right out of the skillet, even then they are not very workable. I usually end up making quesadillas, one on top of the other, not folding them. By the way I love your website. L

    11. |

      very nice and easy to make recipe, however, I have a problem with it. I am Vegan and I am not about to break the rules. What Can I use instead of the oil you suggest?

      The reason I don’t include oil in my diet is because all oil is fat, no matter where it comes from.

    12. |

      Hi there – Sorry I don’t know of any substitutions for the oil in this recipe. As far as I know Avocado Oil shouldn’t break any vegan rules, but I understand you are trying to cut back on oil all together…good luck with that!

    13. Baham Family |

      Oils are good for your body, your body needs a certain amount of oils? I use avocado and coconut oil.

    14. CookinTime |

      “I am vegan and I’m not about to break the rules.” ??
      With Avocado Oil? Seriously guy?

    15. HK |

      I agree with CookinTime. What you just said seems a bit silly. Good luck with trying to stay away from all oils. I am interested to know how well you are able to not break THAT rule.

    16. Amy Taylor (comment moderator) |

      Hi Lisa. Everyone needs some healthy fat in their diet and avocado oil is among the healthiest and is certainly vegan. Fat is essential for your body and brain to function properly. You might take a look at this article: Best wishes. ~Amy

    17. Mary |

      I realize this post is older but I felt someone needed to come to your defense… and frankly I’m shocked at some of the outrageous replies! I understand why you are vegan and avoiding oil if you are following the Forks over Knives diet. While a challenging eating protocol which indeed requires planning, the research supporting this diet is pretty amazing! If you are personally dealing with or have a strong family history of heart disease or cancer, this diet would indeed be appealing. Good luck in your eating endeavors!

    18. |

      I use this recipe all the time, and I don’t have a stand mixer. I use a silicone spatula to mix everything, and pouring all the water in at the same time seems to work best.

    19. Shawna |

      Can you reduce the oil any? Will they turn out the same or will it not work at all? Thanks!

    20. Assistant to 100 Days (Amy) |

      Hi Shawna. You need the oil. You could try reducing but I am afraid your tortillas will fall apart. ~Amy

    21. Assistant to 100 Days (Amy) |

      A reader below said she reduced the oil to 1/4c added water and had success. :) ~Amy

    22. Heather |

      Hi Christy,

      do you have a DM drugstore where you live? They usually have a great selection of organic whole grain flours!

    23. cathy |

      Just made these today for the 1st time. I’d add a bit more salt, otherwise they are good!

    24. Krissi |

      What type of Avocado oil do you use and where is it purchased?

    25. Amy Taylor (comment moderator) |

      Hi there. Fortunately avocado oil is pretty widely available now. Lisa does most of her shopping at Earth Fare. I buy my avocado oil from Costco. It is a great deal.

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