Whole-Wheat Tortillas

113 Reviews / 4.7 Average
Nothing compares to homemade tortillas, and this whole-wheat recipe is a family favorite! The added effort to make them is well justified by the flavor and texture that is far superior to the store-bought ones. I've adapted this recipe from Anson Mills
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100 Days of Real Food Cookbook, photo courtesy of Carrie Vitt

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.

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My family LOVED it and said to never buy tortillas again. I ordered a tortilla press as not rolling these out on a regular basis! :-)
– LeeAnn

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!

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1,037 thoughts on “Whole-Wheat Tortillas”

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Recipe Rating




  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.