Recipe: Whole-Wheat Tortillas

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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

 

4.7 from 55 reviews
Whole-Wheat Tortillas
Serves: 12 Tortillas
 
Adapted from Anson Mills
Ingredients
  • 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)
Instructions
  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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909 comments to Recipe: Whole-Wheat Tortillas

  • Lona Adachi

    Hi Lisa, I tried this recipe today, it was the best. I had to make an adjustment because I am not using oils in my diet at this time or at least keeping it to a minimal. I wanted to share this with you replaced the 1/2 cup of oil with a 1/2 cup of unsweetened applesauce. After mixing it with the flour and salt I did add approximately 1 tbls. Of vegetable oil to get the consitancy described in your recipe. These were the best tortillia I have ever had. I just got your book the other day and am so excited with this new journey of eating clean. Thank you for sharing your story, recipes, menus, shopping list, etc.

  • […] Anytime you cook with the freshest ingredients it is hard to go wrong, but I especially think the homemade tortillas are a big part of what makes this recipe so money. If you don’t want to invest the time to […]

  • […] they’re getting protein at lunchtime. They especially like when I put hummus and cheese on a whole-wheat tortilla and wrap it up (we call it a roll-up). I also sometimes add extras like carrots (for my […]

  • Jennifer Ross

    I am confused by the above recipe – I have a Kitchenaid mixer. Do you use the dough hook OR the paddle ?

    Thank you!
    Jennifer

  • Debbie Kirchen

    What should one do if they do not have machines, paddles or dough hooks? Can you still make this?

    • Amy Taylor (comment moderator)

      Hi there. You can absolutely make this by hand. Here is a similar recipe that gives you instructions for doing so. ~Amy

      • jennifer

        Hi,
        I also do not have a dough hook or food processor with a dough blade, could I have the recipe that would work by hand or with a mixer?
        thank you!
        love these recipes!

  • Heather P

    I just made these (well, the recipe from the book) along with the overnight crock refried beans for tacos and YUM!!!! You weren’t kidding about adequate ventilation though, I smoked up the whole house. whoops! I was thinking about it and I have a large countertop griddle, do you think the tortillas would cook up well on that? Or is there something about the cast iron other than holding a temp that I’m not thinking of? thanks!!

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