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 45 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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807 comments to Recipe: Whole-Wheat Tortillas

  • j. t.

    I cannot find advocado oil ANYWHERE near where I live. I absolutely REFUSE to spend as much money as they are asking for advocado oil on the internet so I went with canola oil. When I made them with the CO the dough was oozing oil while they “sat”. I decided in the next batch to cut the oil in half and it worked wonderfully. I would suggest if you live in a rural area (and can’t get a hold of advocado oil without traveling 2 hrs away) to half the canola oil.

    These are such a great addition to lunch/dinner time!!

  • jessica gilbert

    SOOOOO gooooooooood!!

  • Nichole

    I just made these and they taste great! I made them with canola oil, definitely greasy. I also think they came out a little too thick or maybe I’m just comparing them to the one’s in the store. How do you get yours so thin? Also, are they less greasy using avocado oil? Thanks for the recipe!

  • rachel heldt

    I made these tonight for your vegetable quesadilla recipe. The meal was fabulous. I used grapeseed oil in the tortillas and it worked great. It’s one of the few healthy oils to cook with and Costco has it. Win win!

  • Mary

    These passed the boyfriend test! :-)

    I rolled them out really thin, and cooked them in a pan that had melted coconut oil (refined). After the tortilla was cooked, I melted a slab of butter on it, sprinkled cinnamon, and then drizzled maple syrup on top, before rolling it up and handing it off to dear boyfriend. He loved it! :-)

  • Margie

    Any thoughts on Sunflower oil? I bought sunflower oil recently for the first time. Has anyone had experience with it? I thought it smelled a little rancid when I opened it from the store and it was not out of date. I was wondering if it had any odor to it too. I compared it to my bottle of vegetable oil that was almost empty and it had more of a smell to it.

  • Maurine

    do you have a favorite tortilla press that makes this tortillas?

  • Lindsay

    So I am confused, you say you can use canola oil and to spray the pan with canola spray, but your link says those oils are on the “Bad Oil” list. I’m confused….

    • 100 Days of Real Food

      You have a point there! :) I wrote that recipe a long time ago before we changed our views on oil…I just updated the recipe and appreciate you bringing that to my attention. Thanks!

  • WOW! To die for! Made these tonight (my first attempt at tortillas – and used my brand spankin’ new tortilla press) and filled them with your crock pot chicken, a little cheese and freshly made salsa. My husband agrees – we will never be going back to store-bought tortillas again. Thanks for you wonderful posts and recipes.

  • Angelica

    I couldn’t get them perfectly circular or to 8″, but I love them! I have non-stick griddles so I didn’t need any oil. BTW-I’m a overseas Navy spouse adjusting to a mostly domestic role. I never cooked anything like this before. I used to just use pre-made, preservative laden products. On Day 4 of the 10 day challenge & my normal gastro issues are mostly gone! I’ve shared this with other spouses in the same “boat”!

  • Sue

    Just made these. Love them. I only got 10 tortillas, instead of 12. Otherwise they were just a little too thin. They also were definatly not as perfectly round as they are in the picture :) I used chili oil and they have some mild heat to them, which is great with my black beans and cheese. MMM awesome lunches all week.

  • karthiga

    Im originally from India now residing in US .We call these tortillas( Chapathi’s )and various indian curries go along with this tortillas (http://www.manjulaskitchen.com/category/gravy/). We eat them almost every day .It does definitely take time to get the proper shape & texture .

  • Ashley

    I just made these and they are AMAZING! Food always tastes better when it’s a silly shape!

  • Amy

    Can you make these if you don’t have a heavy duty mixer or a dough hook? They look fabulous!

  • [...] really love these homemade tortillas from 100 Days of Real Food.  They are easy to make. Like this:LikeBe the first to like this post. Leave a Comment Leave a [...]

  • Sarah

    I just tried to make a batch of these and I used olive oil and I had the coming out too greasy problem… What should I do about this half the amount of oil?? I live in a VERY rural area and getting anything organic at my local kroger is like having a parade everyday…

  • rachel h.

    I made these again for the fifth time. So so delicious. I also made your refried beans (with black beans) and chicken enchiladas using chicken from your crock pot recipe and stock from the carcass. Thanks for providing all my recipes for the weekend.

  • Kristin

    Help! I finally tried these and they turned out hard like chips :( what did I do wrong? Did I cook them to long? I don’t have a cast iron pan so I used my non stick griddle. I am so sad, this is the first recipe of yours that hasn’t turned out for me.

    • anna

      They were probably too thin or cooked too long. You want to cook them just until they start to get puffy, 30 secs or so per side. It took me a while to get the hang of it. You might be able to microwave them until a damp towel or steam them somehow if they were still a little pliable. You can also keep them under a towel to keep them warm and keep them from drying out while you finish cooking them all.

    • 100 Days of Real Food

      This recipe definitely takes practice so don’t be discouraged! There are a couple things that could have gone wrong. If you rolled them out too thin they could crisp up while cooking. Also, if you don’t have the heat high enough they could be on the stove too long before they start to cook/brown and also be crispy.

  • Holly

    Are there any suggestions on flour I could use instead of wheat? My daughter can’t have whole wheat. I cook a lot with coconut flour or almond flour. I’m wondering if either of those would work?

  • Nancy

    Is there a special kind of avocado oil that I should get? Can I use it in all baking? We have a great recipe for zucchini – carrot muffins with whole wheat flour that my kids like. You cooked the tortillas in butter, would you be able to cook them in avocado oil as well? Thanks for your help. I love your recipes, but wish they were in a book.

  • Brooke

    I really want to make these but we have a glass stove top that cannot have a iron skillet put on top of it. I want to try them with a regular non stick skillet but do I keep the temp the same with using a different pan?? Also my husband loves his white flour so i was wondering if i could use whole white wheat flour instead.

    • Leah

      I use my cast iron on a flat top stove all the time. I refuse to use non-stick pans because of the chemicals. You just have to make sure your cooktop is clean and the bottom of your cast iron has no dried on food on the bottom. Either of those could damage the top. I know a lot of people who have a flat top and use cast iron. I wouldn’t use it to make fried chicken, but I don’t make it anyway.

  • Monica

    Any suggestions to decrease smoking while cooking these? I did not add any oil to my non-stick pan. Do you think it was from some flour on the tortillas (I tried to use as little as possible when rolling them out) or pan too hot? Thanks for your help. Finally happy to have a recipe I can use. Have not been able to buy store bought due to son’s soy allergy. Amazing how soy is in everything especially packaged products.

    • Leslie

      I love this recipe but I am having the same issue with smoke. I used a press so I didn’t have excess flour. Any help would be greatly appreciated!

      • NEdmonds

        I just made these, and I found that if I turned the temperature down slightly, it was less smokey. My pan gets really hot, even on medium so I stuck the temperature around med-low for better less smokey results. it takes a little bit longer to cook, but the result is the same.

  • misty

    I don’t have a mixer with a dough hook, any suggestions on how I could still make these?

    • You could maybe knead the dough well enough with your hands, after you get it mixed as well as you can with a spoon or hand mixer? Not sure, but it might be worth a try!

    • 100 Days of Real Food

      You could certainly try it by hand (they made tortillas long before kitchen appliances!) or in a food processor with a dough blade if you have one of those.

  • These are a bit labor intensive, but so worth it! I didn’t double the recipe the first time I made them because I wasn’t sure how they’d turn out or if anyone would like them. Next time I may triple the recipe! They’re so, so good!

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