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Have you ever tried homemade whole wheat 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.
Featured Comment
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! :-)
Are Whole Wheat Tortillas Easy to Make?
I will also say that I actually tried a couple of different methods for making whole wheat 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.
Tips for Rolling Out Homemade Tortillas
Let the dough rest. I find the dough is easier to work with if it's been resting for about 30 minutes (covered by a towel or plastic wrap) before I begin working with it.
Use a rolling pin. A rolling pin is the easiest way to spread out the dough properly to the correct thinness and shape.
What Can You Use Whole Grain Tortillas For?
My (now 15) 3-year-old’s favorite combination (which she lovingly called a “roll-up”) was 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 grain tortillas can also be used to replace a variety of breads in sandwiches or other snacks. Here are some fun ideas to try:
Tortilla Pizza
Use a homemade tortilla as pizza crust: Spread homemade pizza sauce (pasta sauce or anything similar you have also works fine) over the tortilla, then top with cheese, veggies, or cooked meat. This is an easy way for your kids to have a real food "pizza" snack with whole grain crust and reasonable portions. See the Tortilla Pizza recipe for more tips and tricks!
Whole Grain Tortilla Pinwheels
Pinwheels are another great snack for kids, especially picky eaters who need some coercing when it comes to vegetables. They’re also fun for parties and potlucks! Spread out your favorite fillings, roll up, and slice.
Quesadilla Style Grilled Cheese
You can also make these homemade veggie quesadillas with these whole wheat tortillas, but sometimes you just want some good ol' cheese. Thinly slice some organic cheese and place it on half of the tortilla. Fold and fry with a pat of butter until cheese melts.
You can also add vegetables like onions, zucchini, peppers, spinach, and tomatoes. Or, slice and serve with tomato soup.
Easy Breakfast Wraps
Breakfast wraps can be made fresh or ahead of time and frozen for an easy, filling breakfast idea. Add scrambled eggs, cheese, and your favorite meat and vegetables.
Can I Use This Recipe to Make Whole Wheat Tortilla Chips?
If you’re looking for a delicious, real food treat, these whole wheat tortillas can be baked into chips! It’s easy; no deep frying required. Enjoy on their own, or serve with fresh salsa.
- Make the whole wheat tortillas following the recipe directions and let them cool.
- Preheat the oven to 350 F.
- While the oven heats, slice your tortillas into chip-sized pieces (about 6) with a sharp knife or pizza cutter.
- Lightly spray or brush them with olive oil and lightly salt.
- Bake for 7 minutes.
- Flip the chips and lightly oil and season the other side.
- Bake again for another 5-7 minutes, until crisp.
You can also make these chips in an air fryer. The method is the same, just adjust the cooking time to 3 minutes per side.
How to Store Whole Wheat Tortillas
Cool tortillas completely before storing them to keep them from getting mushy. Then just place them into an airtight container or bag and store in the fridge or freezer. Homemade tortillas will keep in the fridge for a week and can be frozen for up to 6 months.
Whole-Wheat Tortillas
Ingredients
- 2 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
- ½ 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.
angela says
Please edit this recipe. It calls for WAY too much water. Instead of dough, this made a broth-like consistency.
Assistant to 100 Days (Amy) says
Hi Angela. Were you using 2 1/2 cups of whole wheat flour?
Melissa says
Can you use a tortilla press for flour tortillas?
Assistant to 100 Days (Amy) says
Hi Melissa. You can try as other readers have but I, personally, always end up rolling them out in order to get them thin enough.
Susan says
I made these and they tasted great but I found them to be a little oily. I used 1/2 C of olive oil since it was the only oil I had on hand. Would using avocado or a different oil make them less oily? Or maybe a little less oil? I plan to make them again and play around with the amount of oil but I was wondering if anyone else had this issue?
Assistant to 100 Days (Amy) says
Hi Susan. I like these a lot better made with avocado oil. I do not find them particularly oily. ~Amy
Sheila says
I am a person on a very limited diet wheat wise kinda like celiac but can tolerate oats, couscous, quinoa, and some very pure rice flours etc. Just wondering if using these items or do you have any other flours you have tried that are useable? If so do you adjust the amount you use when making? TIA We have a hard time finding pure flours in Canada.....
Assistant to 100 Days (Amy) says
Hi Sheila. We've not adapted our recipes to be gluten free. When picking a gluten free flour, look for those with the largest ratio of whole grains to refined grains. We understand that certain medical conditions and food sensitivities require some relaxing of "the rules". These may help: https://www.100daysofrealfood.com/2012/06/28/food-allergies/ and http://www.kingarthurflour.com/blog/2013/07/26/the-gluten-free-conversion-conundrum/. ~Amy
Liz Lemon says
Wow these were great! I used freshly ground flour and the results were incredible.
Amber says
I don't have a stand mixer or even a hand mixer with dough hooks. What would be the best way to mix this up by hand?
Assistant to 100 Days (Amy) says
Hi Amber. Just mix it up as you would any other dough. It takes some kneading, of course, but it is very doable. :) ~Amy
Kerry says
Our family is going on a week long trip soon. Would these do well on the road, where I have no way to reheat them and limited ways to keep food cool. So, could they be kept at "travel" temp and not reheated before eating?
Assistant to 100 Days (Amy) says
Hi Kerry. If you have a way to keep them cool, they can last up to a week. For room temp, they are good up to three days. They are perfectly good unheated. :)
Novella says
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I get so much lately it's driving me mad so any assistance is very much appreciated.
silvia vargas says
i made mine and they were hard to get to the pan without getting misshapen and also mine came out less flat than the ones on your picture, but they taste amazing!!! idk where i went wrong tho...
Beverly says
I don't have a mixer with a dough hook but I do have the same bread maker you have. I was thinking of letting the bread maker do the kneading for me. Do you think that would work out? Should I use the regular dough setting or will the pizza dough setting work?
Assistant to 100 Days (Amy) says
Hi Beverly. I think I would try the pizza dough setting. ~Amy
Beverly says
I used the pizza dough setting and they came out great! I froze the leftovers for use at a later time. What's the best way to warm them up later for something like fajitas?
Assistant to 100 Days (Amy) says
I warm them on a griddle or skillet. :)
Terrie says
I'll admit, I was skeptical on how good the taste would be on these whole wheat tortillas. I thought the recipe would be dense and it was. So, the next time, I split the whole wheat flour with with white unbleached flour and added 1/4 tsp of yeast. I covered the dough balls with a damp towel for 30 minutes, then rolled and cooked. I was very pleasantly surprised in the delicious flavor and texture of these tortillas. I will use them for chicken and chipotle wraps to bring along to soccer games that my teens are playing in. Wrapped up in a foil wrapper, they stay warm for an hour packed in a cooler with a towel.
Daanna says
Any suggestions on how to do it without a heavy duty mixer or without dough hooks? I don't have either one.
Assistant to 100 Days (Amy) says
Hi Deanna. You can mix this by hand. It is a bit harder work to kneed by hand but completely doable. :)
Elizabeth says
Just made these and they are absolutely delicious and really not that hard! I love that they're all wheat flour and not part wheat and part white. I'm having to constrain myself from eating them all as soon as they come out of the skillet! This is a recipe to remember :)
Sonja Kurtzer says
Have made these twice now and they are delicious – though I wouldn’t say they are hard – made in my food processor – thought I messed up tonight because I halved the recipe but forgot to half the water and had to add more flour – but these were yummier than the first lot – don’t know if it is a different flour – seemed to have more husks in it. Well worth the bit of effort.
Marsha says
Would these tortillas be considered low in carbohydrates?
The only reason we buy tortillas at the store, is because we buy the
low carb, low low fat ones, because we're both diabetics.
Assistant to 100 Days (Amy) says
No Marsha, these would not be considered low carb.
Victoria says
I doubled this recipe and made them today and they are excellent! There is some technique involved but I know that I will get them where I want them in just a few tries. Thanks for a great recipe!
Lisa says
I don't have a mixer with a dough hook. Any tips for trying to do it by hand. Thanks!
Assistant to 100 Days (Amy) says
Hi Lisa. It just takes a little muscle when doing it by hand. This video shows a basic process for making pizza dough: http://www.theguardian.com/lifeandstyle/video/2013/jun/17/how-to-make-pizza-dough-video. :) ~Amy
Handful says
I have made these a few times as well as some others. I like this recipe but I have a question - how do I keep them from cracking? I will try a few seconds less next time.
Assistant to 100 Days (Amy) says
Hi there. That would be my suggestion. You might be over-cooking just a bit.
Christy thomoson says
What is your take on the organic enriched white flour? We are in Germnay and my flour options are super limited.
Assistant to 100 Days (Amy) says
Hi. Enriched white flour is the most common flour here in the US, too but it is highly refined and is what we try to avoid. Organic is better than non-organic. Here is more information: https://www.100daysofrealfood.com/2011/04/22/mini-pledge-week-7-100-whole-grain/. ~Amy
Arla says
I want to add spinach. Any ideas?
Assistant to 100 Days (Amy) says
Hi Aria. We've not tried. I'd say puree a bit and give it a try. :) ~Amy
nancy @ owen's olivia says
SOOOOO GOOD!!!!! I used about an extra 1/8th cup of flour. I grinded hard wheat from my food storage. I didn't let them rest. I could have eaten the entire batch!!!!
Rogers Fam says
Oh my! We cannot get enough of these! Thank you! We even eat them as dessert...little bit of butter, honey and cinnamon!
BetsyD says
Do you use a tortilla press to flatten? Found this really time consuming to roll really thin.
Assistant to 100 Days (Amy) says
Hi Betsey. You can press them, too but you will still have to roll them to get them thin. ~Amy
Jane says
Made these and they were great. Thanks for the recipe :)
Margaret says
I'm just wondering at what point in the mixing do you switch to the dough hook? It isn't specified in the recipe, just that one is needed. Thanks!
Assistant to 100 Days (Amy) says
Hi Margaret. You use a dough hook from the beginning. ~Amy
Deb says
I made tortillas last night using same flour but 3 2/3 cups, only 3 tbs oil, 1 tsp salt, 1 tsp baking soda, 1 cup warm water. This was a recipe I got from a friend but she used 4 cups of all purpose flour. They were too dry so I added more warm water (did not measure). They were tasty but I think I added too much water! I may give your recipe a try but reduce the oil! Thank you!
Stephanie says
I'm looking for ways to be able to use homemade and FRESH tortillas for a weeknight dinner. Has anyone tried rolling them out and freezing them BEFORE cooking similar to pie crust?
Assistant to 100 Days (Amy) says
Hello Stephanie. I've lightly cooked and then frozen them to later reheat on the griddle. That worked well. I've not frozen them completely uncooked. Let us know if you do. ~Amy
Kelly says
I love this recipe. Thank you so much. To make it go faster I use my griddle so I can make 3-4 tortillas at the same time. I also add flax seed to add some omega 3s.
Sam says
This was my first time trying to make tortillas and they turned out great! A perfect texture and taste. I hate store bought wheat tortillas because of the texture - glad this is a great alternative!
Kat says
Jessica I thought the same thing but left it as a ball and just flattened wi/a roller when ready to heat up. First time making it today & my husband & kids liked it better than store bought, he even told me to write a review lol Thank you :) next time will try witout oil :)
Jessica says
This recipe has an error I think,
First it says roll into balls and flatten onto bored and let rest
But in the rolling pin step it says roll out the balls.... If I'm not mistaken didnt we flatten them already ?
kristi says
How long will these last in the refrigerator? I've been freezing mine in the past and when I thaw, they are very brittle and usually break apart before we can eat them.
LadyMcbeth says
Since these tortillas do not contain any preservatives, they do not last for more than 3-4 days IMO
Elizabeth says
Mine last for weeks as long as I store them in the fridge.
LadyMcbeth says
Lisa - couple of tips.... If you are using 100% whole wheat flour, make sure it is super fine powder. Not coarse. You can find good quality whole wheat flour at Indian stores. Reduce the quantity of oil. I use olive oil. If you use too much oil while making the dough, it will lead to super stiff tortillas. Your tortilla dough must be soft and pliable, not hard or dry. Use sufficient water for this purpose. Although use caution while adding water as the texture of the final dough must not be sticky either. It will come with practice. For roasting the tortilla - flat griddle is best. It should be super hot before you put the first tortilla. Roasting is another technique that requires practice. As soon as you put the tortilla on a hot griddle, flip it in about 10 seconds. Then finish roasting the other side completely. Happens in a matter of seconds. Finally flip it to the half roasted side, pressing along the sides gently with a cloth or spatula to finish off. If you flip too many times, once again you will end up with super stiff tortillas. When you are working with minimal ingredients, technique is key. I have been successfully making whole wheat tortillas for 10 years!
Lisa says
Made these tonight but they came out to oily. I have dough left over and am thinking to add more flour to it and mix again. I used whole wheat flour which made them dark and olive oil. I really want them to work.
michelle says
just made these and they are great. will try the no oil next time. I used hard whole wheat and it was fine. Has anyone tried these with spelt?
Assistant to 100 Days (Amy) says
Hi Michelle. No, but I am pretty sure it would work. ~Amy
Jennifer says
What can I use besides avocado oil? Olive oil?
Assistant to 100 Days (Amy) says
Yep, Jennifer. Olive oil will work, too. I do like the taste better when using avocado oil, however. ~Amy
Brittany says
I just made my first batch and am so pleased with them! I plan to make many more and was wondering how long is the fridge life? And if I make them and freeze them how long will they keep?
Assistant to 100 Days (Amy) says
Hi Brittany. They keep in the fridge up to a week and will be good in the freezer for up to 3 months. ~Amy
Catherine says
Held up great the next day from my frig. just warmed slightly in the oven and perfect! The rest are in the freezer now. We could only eat 2 since they were so filling!! Expecting these to thaw nicely. Again i cant believe how easy and delicious give the recipe a try :)
Geneva says
I just made these for the first time last night and they were a huge success! What brand of avocado oil do you use, though?
Assistant to 100 Days (Amy) says
Hi Geneva. No particular brand. ~Amy
Jen says
How long can you freeze the dough?
Assistant to 100 Days (Amy) says
Hi Jen. Up to three months. ~Amy