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


4.8 from 46 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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808 comments to Recipe: Whole-Wheat Tortillas

  • Lisa

    Made these tonight but they came out to oily. I have dough left over and am thinking to add more flour to it and mix again. I used whole wheat flour which made them dark and olive oil. I really want them to work.

  • […] came across the recipe for these from the blog and it looked so easy to do. Especially because the ingredients list was short and […]

  • LadyMcbeth

    Lisa – couple of tips…. If you are using 100% whole wheat flour, make sure it is super fine powder. Not coarse. You can find good quality whole wheat flour at Indian stores. Reduce the quantity of oil. I use olive oil. If you use too much oil while making the dough, it will lead to super stiff tortillas. Your tortilla dough must be soft and pliable, not hard or dry. Use sufficient water for this purpose. Although use caution while adding water as the texture of the final dough must not be sticky either. It will come with practice. For roasting the tortilla – flat griddle is best. It should be super hot before you put the first tortilla. Roasting is another technique that requires practice. As soon as you put the tortilla on a hot griddle, flip it in about 10 seconds. Then finish roasting the other side completely. Happens in a matter of seconds. Finally flip it to the half roasted side, pressing along the sides gently with a cloth or spatula to finish off. If you flip too many times, once again you will end up with super stiff tortillas. When you are working with minimal ingredients, technique is key. I have been successfully making whole wheat tortillas for 10 years!

  • kristi

    How long will these last in the refrigerator? I’ve been freezing mine in the past and when I thaw, they are very brittle and usually break apart before we can eat them.

  • Jessica

    This recipe has an error I think,
    First it says roll into balls and flatten onto bored and let rest

    But in the rolling pin step it says roll out the balls…. If I’m not mistaken didnt we flatten them already ?

  • Kat

    Jessica I thought the same thing but left it as a ball and just flattened wi/a roller when ready to heat up. First time making it today & my husband & kids liked it better than store bought, he even told me to write a review lol Thank you :) next time will try witout oil :)

  • Sam

    This was my first time trying to make tortillas and they turned out great! A perfect texture and taste. I hate store bought wheat tortillas because of the texture – glad this is a great alternative!

  • Kelly

    I love this recipe. Thank you so much. To make it go faster I use my griddle so I can make 3-4 tortillas at the same time. I also add flax seed to add some omega 3s.

  • Stephanie

    I’m looking for ways to be able to use homemade and FRESH tortillas for a weeknight dinner. Has anyone tried rolling them out and freezing them BEFORE cooking similar to pie crust?

    • Assistant to 100 Days (Amy)

      Hello Stephanie. I’ve lightly cooked and then frozen them to later reheat on the griddle. That worked well. I’ve not frozen them completely uncooked. Let us know if you do. ~Amy

  • Deb

    I made tortillas last night using same flour but 3 2/3 cups, only 3 tbs oil, 1 tsp salt, 1 tsp baking soda, 1 cup warm water. This was a recipe I got from a friend but she used 4 cups of all purpose flour. They were too dry so I added more warm water (did not measure). They were tasty but I think I added too much water! I may give your recipe a try but reduce the oil! Thank you!

  • Margaret

    I’m just wondering at what point in the mixing do you switch to the dough hook? It isn’t specified in the recipe, just that one is needed. Thanks!

  • Jane

    Made these and they were great. Thanks for the recipe :)

  • BetsyD

    Do you use a tortilla press to flatten? Found this really time consuming to roll really thin.

  • Rogers Fam

    Oh my! We cannot get enough of these! Thank you! We even eat them as dessert…little bit of butter, honey and cinnamon!

  • SOOOOO GOOD!!!!! I used about an extra 1/8th cup of flour. I grinded hard wheat from my food storage. I didn’t let them rest. I could have eaten the entire batch!!!!

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