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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910 comments to Recipe: Whole-Wheat Tortillas

  • Trish

    I made these tonight and they were awesome!!!…and it feels so good to know that what I am serving my family is not only healthy and delicious, but made by me. Thanks so much for the recipe :)

  • Helen Taylor

    do you have to use white whole wheat flour?

  • [...] So I’m on my third recipe, trying to find one that will produce a lighter loaf than “brick.”  Funny how I don’t see *that* setting on the machine.  I did see a “dough” setting which produced a really nice, workable tortilla dough. [...]

  • chris

    I made theese tonight, I was really disouraged with the way they were looking. i am not to talented with a rolling pin. (with cooking in general) But what they lacked in beauty they more then made up for in taste.. Incredible!!! Thank you for all you do…

  • [...] Whole Wheat Tortillas 100daysofrealfood.com [...]

  • Just got finished making these and they are so yummy! They are time consuming (especially since I had my 10 month old with me :) but they aren’t hard at all. Thanks for the recipe!

  • Lisa

    I tried these last night and they were great — one question though, I used regular whole wheat flour and canola oil and found them a bit oily. Has anyone tried to reduce the oil? Will they end up being less pliable that way?

    • 100 Days of Real Food

      Did you put a lot of oil in the pan when you were making them?

    • Lea

      @Lisa – We had the same issue. We enjoyed the flavor, but the greasiness was a little much for us. My husband said he has looked at other tortilla recipes, and they all use less oil, butter, shortening, etc. We will alter the oil amount and try again!

      • Kris

        I made these last night with my daughter and yes they were a little to greasy. I thought I added to much oil. I’m going to try again with a little less oil. I usually cook my tortillas on an electric griddle and do not add oil. That may help others. I am Mexican and rarely make tortillas because of the lard and white flour. I was soooo excited to try this recipe as I’ve been searching for a good whole wheat recipe. My family loved them and we will make again. Thank you so much for your time devoted to helping us all.

  • Courtney

    I am going to make these week and I am wondering… does the dough need to rise during the resting period? We live at high altitude and if I want to make it rise I need to do some extra things to make that happen. No big deal but I wanted to try and do this right rather than mess it up the first time. Thanks!

    • lilmrsmchenry

      I’m up at 7000 ft myself, so I always look for that too. You should not need to adjust since there is no leavening agent such as yeast or baking powder. I’m trying this recipe soon as well but have made other tortillas before.

    • 100 Days of Real Food

      No the dough does not need to rise…just take a little “rest” :)

  • Kate

    Thank you so much for this recipe! My 5 year old and I had so much fun making these together. They were easy to make and so delicious! I really appreciate that you take the time to create healthy, all natural recipes to replace the store bought things loaded with chemicals! Keep up the great work! I am definitely buying a tortilla press so we can make the corn tortillas too.

  • [...] am also planning on doing a bunch of breakfast burritoes ~ with homemade whole wheat tortillas, veggies, eggs and [...]

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