Whole-Wheat Tortillas

Have you ever tried homemade flour tortillas before? Let me just say that the taste and texture are far superior to tortillas that come in a plastic bag at the grocery store. Honestly, they don’t even deserve to be called tortillas compared to the real thing!

Luckily, the tastiness 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.

cooking a flour tortilla in a cast iron skillet

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!

Whole-Wheat Tortillas

Adapted from Anson Mills
4.7 from 113 votes
Prep Time: 20 mins
Cook Time: 6 mins
Total Time: 26 mins
Print Recipe
Servings: 12 tortillas

Ingredients
  

  • 2 1/2 cups whole-wheat flour I used King Arthur’s white whole-wheat flour
  • 1/2 cup avocado oil or other oil
  • 1 teaspoon salt
  • 1 cup water heated in the microwave for 1 min

Instructions
 

  • 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.
  • With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Nutrition Facts
Nutrition Facts
Whole-Wheat Tortillas
Amount Per Serving
Calories 164 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 195mg8%
Potassium 28mg1%
Carbohydrates 18g6%
Fiber 3g13%
Protein 3g6%
Calcium 17mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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1,037 thoughts on “Whole-Wheat Tortillas”

  1. 5 stars
    Great and simple recipe. I followed the recipe exactly as is the first time. It did seem too oily for me, so i ended up adding about 1/2 a cup of flour to help absorb the oil and make it easier for me to roll. I also noticed that my tortillas got a bit hard, even though I used a thick towel to keep them warm.

    My second time trying the recipe, I used 1/3 cup of coconut oil. I also used about 3 cups of flour and 1 cup of boiling water. I used a spatula to mix the ingredients in a bowl and once it was crumbly, I used my hands. This ratio worked much better for me, it was easier to work with and the tortilla did not get hard edges as my first batch.

  2. Authentic tortillas are heated on “a comal” made of cast iron. Every Mexican household has one. Tortillas are cooked on these and reheated as well. We never microwave them to reheat. No oil is ever added to the comal to cook them or to reheat them. I’ve had mine for 20 years and it is well loved and broken in. Enjoy! Buena suerte.

  3. Lisa, the “new math” is a bit challenging for me. Can you explain how you get to 12 pieces but cutting the 8-10 in log in half, and then cutting those pieces in half, “and so on”. When I do that I get 2 pieces, then 4, then 8 and then 16.
    Thanks.

    1. Assuming you’re an adult, I think it’s fair for her to expect you to figure out how to get 12 pieces out of 4 without her having to spell it out.

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