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 61 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. 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.

  2. Heather |

    Can you substitute brown rice flour? Wheat allergy and rice flour tortillas from the store loaded with gums and what not so would love to try a homemade version.

  3. Jennifer |

    made the tortillas today – super easy and loved them straight from the pan – good and hot!! I am wondering why you roll them flat, let them rest and then roll out again. Could they possible taste better? I mixed the dough and pressed into circles with my hands (one of my children must be “borrowing” my rolling pin-ha). I let that rest for an hour and then put straight in the pan. Forgive me – I am not an experiences baker…thanks

  4. Kimberly |

    How long do these stay good in the fridge?

    • 100 Days of Real Food |

      For about a week or a week and a half (not that ours ever last that long!). You can freeze them too.

  5. susan |

    i made these and they tasted very good. but mine came out a bit on the crispy side making them hard to ‘roll.’ any suggestions?

    • 100 Days of Real Food |

      You need to have the heat higher. If it takes too long to cook (due to lower heat) then they get hard. I hope that helps!

      • susan |

        ahhhh that is probably it. i thought the high heat was making them crispy so i turnned it down!! oops. they are still delicious but i will turn the heat up next time. thanks!

  6. Joann |

    Don’t have a heavy duty mixer/ANY mixer…would a bread machine on dough setting work?!

    • 100 Days of Real Food |

      I have not tried that myself…but you could even mix by hand. I am sure they made tortillas before kitchen appliances were invented!

  7. Kathy Maas |

    Can you used your ground wheat (from wheat berries) instead of King Arthur flour?

    • 100 Days of Real Food |

      Yes, but you might need to adjust the amount a little. I sometimes have to add a little more of my freshly ground flour than a recipe calls for.

  8. Rhonda |

    Made these last night with whole grain spelt flour and safflower oil. Can’t use wheat and didn’t have avocado. First the final product tasted great but had some challenges. 1. Didn’t want to come off the counter 2. If didn’t use right was too stiff 3.Next day even with a moist paper towel over it in microwave refuse to be pliable..Still tasted great and ate it like a chip Any ideas what I did wrong? Cooked too long? Spelt flour usually behaves nearly identical to wheat.

    • 100 Days of Real Food |

      I’ve never worked with spelt flour, but if it was trying to stick to the counter then you should add more flour (spoonful at a time) until the dough is less sticky. If the end product was too stiff then you need to turn the heat higher when making them. If it takes too long for them to cook they get stiff during the process. My pan is usually smoking a little and it only takes a minute on each side before they start to brown. I hope that helps!

  9. |

    I can’t wait to make these! How long do you keep them in the fridge? My family could easily go through two batches of these in a week, could I just keep them in the fridge all week or should they be frozen?

    • 100 Days of Real Food |

      They would definitely be okay in the fridge for a week.

  10. Isabel |

    I grew up on homemade flour tortillas. I just made these and they came out perfectly! Thank you for the fabulous recipe!

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