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 60 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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Comments

  1. Jen |

    I’ve made these several times and they are awesome. I was wondering if they could be baked on a pizza stone, this way I could make several tortillas at once. Thanks, Jen

    • Amy Taylor (comment moderator) |

      Hi there. That is no something we’ve tried. ;)

  2. Paula P. |

    What other oil can be used to make these? Coconut oil? Olive oil?

    • Amy Taylor (comment moderator) |

      Hi Paula. Readers have used both.

  3. Pat |

    I love this recipe. But after a day, the tortillas break when you attempt to roll them up. I have tried storing them in plastic bags, in and out of the fridge. Any tips on keeping them soft and flexible.

    • Melissa B |

      Try using less water. When i make these, i only need about half to 3/4 of the amount listed in the recipe.

  4. Jen |

    I made these and didn’t have a dough blade for my food processor so I just used the regular metal blade and it worked wonderfully.

  5. Natalie Ryan |

    Hi!
    How do these store best in the freezer? In a zip lock baggie?

    • Amy Taylor (comment moderator) |

      Hello Natalie. Yep, a zipper bag works well.

  6. Andrea |

    Do you know if I can sub equal parts with almond flour? I have tried this one and really like it but I’m trying to get away from the wheat. Thanks!

    • Amy Taylor (comment moderator) |

      Hi Andrea. I do not think it will work subbing 1:1. You would have to do some investigating to see what the right combo might be.

  7. Sommer |

    These were my first attempt at any kind of homemade tortillas. They turned out great and everyone loved them. I will be making these again!

  8. teka |

    I really wanted these to work but I just made them and had to throw most of it out! Help, help!

    I rolled them out between sheets of plastic (from a freezer bag with sides cut as someone suggested – good idea!) and they turned out nice and circular — about 8″ diameter. But when I tried to pick them up with my fingers to put in the frying pan they stretched out all saggy and even a hole or two appeared before I could get them into the pan. Some stretched so much they didn’t fit in the pan and when I put them in the pan they bunched up. Then when I tried to flip them, they sort of doubled over on themselves and bunched up even more and I couldn’t get them to flatten back out. They look like blankets on an unmade bed.

    How do you get them into the pan, staying flat? And how do you flip them? I used a big spatula.

    Also, after trying to cook a few, I decided to roll out the rest and cook them one after the other, so I rolled them out and stacked them. Then when I tried pick one up off the stack to cook it they were all permanently stuck together. Stacking seemed like a good idea since my kitchen it tiny; — this hasn’t happened to anyone else? Okay, so no stacking!

    I followed the recipe exactly except I used a regular whole wheat flour instead of white whole wheat, and used coconut instead of avocado oil. I only have a 10″ stainless steel skillet so I used that.

    I am usually a good cook. Grr. ;) Any ideas much appreciated!!!

    • Amy Taylor (comment moderator) |

      HI there. I just roll them out one at a time as I cook them and find it works pretty well. Also, it is important to allow the dough to sit for a little while. If you still find they are stretching, try using a spatula or not rolling them quite so thin.

  9. Felishia Hoffecker |

    Wow! I don’t think I will be going back to store-bought tortillas for a while!! These are so delicious as so easy to make.

  10. Xue |

    Hi, do you have any brands for a cast iron that you would recommend and tips for using one?

    • Amy Taylor (comment moderator) |

      Hi there. Lodge is a good brand with a complete line and a great FAQ page: https://www.lodgemfg.com/.

  11. |

    Lisa:
    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: http://drhyman.com/blog/2013/11/26/fat-make-fat/. Best wishes. ~Amy

  17. |

    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.

  18. Shawna |

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

  19. 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

  20. Assistant to 100 Days (Amy) |

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

  21. Heather |

    Hi Christy,

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

  22. cathy |

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

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