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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.
maria says
Can I user a different type of flour for a gluten free version?
Amy Taylor (comment moderator) says
Hi Maria. I have used a whole grain gluten free flour blend successfully.
Ness says
How many calories in one?
Hope says
Part of the 100 days thing is that she doesn't track calories. You could easily find out, though, by taking the calorie info on your ingredients, totaling and dividing by 12...
cathy says
We go thru a pack of store bought tortillas a week (at least). "Roll-ups" are my sons favorite lunch - it's just that mine usually have store bought cheese and deli meat (sorry- hanging head in shame). I have been following you for a while on facebook and my husband and I are becoming more serious about what we eat and feed our children. I can't wait to make these tortillas!
Erica says
I made these and froze them to use for veggie fajitas. I struggled with the best way to get them pliable after thawing them. Any suggestions?
Amy Taylor (comment moderator) says
Hi Erica. I usually toss them back on the skillet for a bit.
Kathy says
Is there nutritional information for your recipes?
Amy Taylor (comment moderator) says
Hi Kathy. We do not provide nutrition details as we really do not focus on numbers. This post helps explain: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Judy W. says
I made this recipe tonight for my very picky husband and we loved them! My 3 year old son is also very picky and he thought the tortillas were Mexican pancakes and wrapped them up with cheese and ate them. My only issue was that if I rolled the tortillas out thin enough they broke apart in the pan when I tried to flip them over so I made them smaller and thicker. I think I need a better pan. Thanks for this great recipe!
Laura says
Love these! Super easy to make and delicious! I use olive oil bc that's what we use and they turn out delicious! To prepare them, I roll them on a silicone bake sheet so I do not use any extra flour and do not need to worry about a raw, flour taste! I use the same sheet for them to rest so it's easy clean-up! Thanks for the great recipe!
Amy Taylor (comment moderator) says
Hi Jennifer. It is fine to double the recipe. You can keep them in your fridge for up to a week but I prefer to freeze them to keep them fresh.
Jennifer says
How long do they keep in the refrigerator? Can you double the recipe or is it better to make two separate batches? Thank you!
Trish says
Made these tonight using grape seed oil and cooking in ghee. My toddler chowed down on two with some beef and beans burrito filling. I was very impressed because he has no interest in bread, sweet, savoury, home-made or store bought. The grown ups also loved it and it was easy to make. I do not own a mixer of any kind so I just kneaded the dough by hand, the way I do with dumplings or bread. Using two sheets of parchment paper and a bottle of wine, I flattened some beauties and we ate most of them fresh off the pan. I also did not bother digging out my cast iron, my regular steel pan worked fine. I did find the ghee smoky, but the flavour made up for that tiny inconvenience. Next time, I'll try peanut oil or coconut, just for a different flavour and higher burning point without all that smoke. A,so making them faster reduced the smokiness. Thanks for this keeper recipe.
KGmom says
I made these tonight. The dough was surprisingly easy to handle. Rolling was pretty easy, thought I didn't get too many great circles. I cooked them on a cast iron griddle. Not sure what I did wrong, but the finished product was crisp rather than soft like I might have expected. The flavor was good, I'd like to perfect these. I appreciate any help!
Amy Taylor (comment moderator) says
Hi there. Sounds like you might have cooked them at too high a temp and/or for too long.
Trish says
If they were just lightly brown your cooking time might not be the issue. Could it be making them too thin and using too much oil in the pan? I did this to a few of mine on purpose because my kiddo likes them a little crunchy.
Lana says
I am not sure what I did wrong but when I went to put them in the skillet, they went all wonky on me and I couldn't get a round shape. Why were they so hard to work with. Should I have put them in the fridge after flattening to firm up before cooking?
Amy Taylor (comment moderator) says
Hi Lana. It can take a little practice but don't get hung up on the shape. That part will come. Did you warm the water?
Lana says
Yes I did use warm water but they stretched apart as I moved them to the pan. Maybe I made them too thin.
Marlene says
About how long will these last in the fridge? I'm assuming in the freezer they have quite a long lifespan, but I'm unsure of it with the fridge. Also, what if I don't refrigerate them or freeze them -? How long would you recommend they would last on the counter (in a baggie like a zip lock bag).? :)
Marlene says
Found my fridge answer - a week! :) I looked back through the comments.
Amy Taylor (comment moderator) says
Hi Marlene. Because these are tortillas without preservatives, they won't have a shelf life beyond a couple days outside of the fridge. :)
Christina says
Hi there,
Do you happen to know a rough idea of how many calories are in each tortilla?
Thanks in advance,
Christina
Amy Taylor (comment moderator) says
Hi Christina. We don't provide nutrition information on recipes. This helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. There are many online tools that can help you figure out those details. :)
Amy Taylor (comment moderator) says
Hi Jennifer. Yes! :)
Jennifer says
Can these be made and then frozen?
Becca says
Why are the recipes different on the blog and in the cookbook? Can you give a some information on why I would use one oil over the other? Thank you :)
Amy Taylor (comment moderator) says
Hi Becca. You can use either recipe with either oil. It is completely subjective. :)
Linda says
Hiya! I made these today and they taste beautiful. But, after I fried them, I don't for the life of me see how I am meant to be able to roll or fold them without them breaking apart or crumbling. What might I have done wrong? I followed the recipe precisely (except I substituted olive oil for the avocado oil). Thanks:)
Amy Taylor (comment moderator) says
Hi Linda. You might have over-cooked them a bit? They do get brittle that way. ~Amy
Lisa says
I read somewhere (sorry can't remember which web-site) if tortillas get brittle they were cooked at too low heat..
Heather P says
I just made these (well, the recipe from the book) along with the overnight crock refried beans for tacos and YUM!!!! You weren't kidding about adequate ventilation though, I smoked up the whole house. whoops! I was thinking about it and I have a large countertop griddle, do you think the tortillas would cook up well on that? Or is there something about the cast iron other than holding a temp that I'm not thinking of? thanks!!
Amy Taylor (comment moderator) says
Hi Heather. I love using cast iron for tortillas but your griddle will work, too. :)
Heather P says
Thanks! We ended up making a double batch this way and they turned out great! While I liked the cast iron ones, the rest of the family prefers the griddle ones. Which is ok because they don't smoke up the house :) Even better, my husband likes them so much he wants to get me a tortilla press so I can make them thinner. He REALLY must have liked them!
Debbie Kirchen says
What should one do if they do not have machines, paddles or dough hooks? Can you still make this?
Amy Taylor (comment moderator) says
Hi there. You can absolutely make this by hand. Here is a similar recipe that gives you instructions for doing so: http://www.kitchenstewardship.com/2009/10/21/recipe-connection-100-whole-grain-homemade-tortillas/. ~Amy
jennifer says
Hi,
I also do not have a dough hook or food processor with a dough blade, could I have the recipe that would work by hand or with a mixer?
thank you!
love these recipes!
Amy Taylor (comment moderator) says
Here ya go. It is a very similar recipe: http://www.kitchenstewardship.com/2009/10/21/recipe-connection-100-whole-grain-homemade-tortillas/. I prefer Lisa's made with avocado oil. ~Amy
Jennifer Ross says
I am confused by the above recipe - I have a Kitchenaid mixer. Do you use the dough hook OR the paddle ?
Thank you!
Jennifer
Amy Taylor (comment moderator) says
Hi Jennifer. Use the dough hook. :)
Lona Adachi says
Hi Lisa, I tried this recipe today, it was the best. I had to make an adjustment because I am not using oils in my diet at this time or at least keeping it to a minimal. I wanted to share this with you replaced the 1/2 cup of oil with a 1/2 cup of unsweetened applesauce. After mixing it with the flour and salt I did add approximately 1 tbls. Of vegetable oil to get the consitancy described in your recipe. These were the best tortillia I have ever had. I just got your book the other day and am so excited with this new journey of eating clean. Thank you for sharing your story, recipes, menus, shopping list, etc.
Mary says
My mixer isn't working. Can I use a food processor with the dough hook?
Amy Taylor (comment moderator) says
Hi Mary. I have. :)
Aimee says
So good. It took a little work, but definitely worth it given all the added questionable ingredients in store bought tortillas.
Lisa says
I see this recipe is different from the one in your cookbook ( love it!!!). The one in the book has baking powder. Also coconut oil v. avocado. Which one do you like better? What is the difference in the two? Getting ready to restock my freezer and am curious. Thanks for all the GREAT information and easy to follow advice!
Lisa says
Actually my FAVORITE flour tortilla recipe is the one in the book using pastured lard instead of coconut oil. I believe I put a note in there that you can use that sub. I used coconut oil as the standard ingredient because it's a 1:1 sub and much easier for the average person to obtain over pastured lard. We actually make our lard about once a year with pork fat from the farmers' market (never thought I'd hear myself say that), but it's really the most authentic way to make tortillas and the outcome so so good! I am glad you are enjoying the book :)
Kay says
Hi- I don't have avocado oil. I'm on a strict budget these days and I can't afford avocado oil. I have EVOO and coconut oil. Could I use either of these? Thanks! Love your website.
Amy Taylor (comment moderator) says
Hi Kay. Olive oil works, too. :)
Ali says
What if I don't have a dough hook? Is there an alternate way to make these?
Amy Taylor (comment moderator) says
Hi Ali. You can make the dough by hand. Here are the steps but be sure to use Lisa's recipe: http://www.tasteofhome.com/recipes/homemade-tortillas. :)
Erin says
Do you ever use your freshly milled flour for this, Lisa? I have a Nutrimill, too, and love using my nutritious flour for all my flour based foods.
Assistant to 100 Days (Amy) says
Hi Erin. Yes, sometimes Lisa freshly mills her flour. ~Amy
Megan says
I don't have a heavy-duty mixer. Can I make this in my food processor with the dough blade? Also, wanting to know if Olive oil will work? Thanks :)
Assistant to 100 Days (Amy) says
Hi Meagan. Yes to both questions. Here is a recipe that uses a food processor for guidance: http://www.food.com/recipe/flour-tortillas-65491. Just be sure you use Lisa's ingredients. :)
Shauna says
Is olive oil acceptable for this recipe?
Assistant to 100 Days (Amy) says
Hello Shauna. Yes, other readers have used olive oil. ~Amy
Maggie Ariekela says
Are there any store-bought whole-wheat flour tortillas you recommend? I want to make the homemade tortillas but just realized I don't have the necessary utensils. Until I purchase the utensils what is a good store-bought substitute?
Assistant to 100 Days (Amy) says
Hi there. Ezekial sprouted tortillas are a good option. They can be found in the frozen bread section. ~Amy
Olga says
I made those tortillas after I found this recipe.the taste was good but I can't figure out if they are done all the way through.seems like they have still wet dough in some places.but if I try to cook them a little longer they become hard like chips(( can't even wrap them that way(
Janel says
This might be a silly question, but what are the chances you could substitute the oil with applesauce? I know you can do it with baking, but didn't know if it would turn out. Thanks!
Assistant to 100 Days (Amy) says
Well, Janel, my inclination was "I don't think so" but look at this: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=952778! :)
Kristi says
These are fantastic! And I didn't find the recipe difficult, just a little time consuming. Well worth the time though.
Jen says
This is different than the one in your cookbook, why?
Assistant to 100 Days (Amy) says
Hi Jen. It is just a somewhat different recipe that Lisa has had success with. I personally like them both. ;)
Hannah says
These came out a bit too oily for me. Is there anyway to remedy that?
Assistant to 100 Days (Amy) says
Hi Hannah. You can try reducing the oil somewhat. ~Amy
Amanda says
Is the dough hook essential? I have a blendtec that has a setting for mixing dough do you know if this can work for this recipe? Thanks!
Assistant to 100 Days (Amy) says
Hi Amanda. I am not sure about that. Any Blendtec owners have feedback? Do you need a different jar? ~Amy
Jen says
These are better than the recipe in your cookbook... I use olive oil when I make these. Love your site and hoe easy you make real food!
Kara Bowling says
Love this recipe!! Honestly though, I don't long the long process of rolling and cooking the tortillas. Lazy, I know. But today I am making these for about the 10th time and decided to use two pans for cooking the tortillas. GENIUS. Even though some people may have thought of this from the beginning, it took me a while so I thought I would share. It makes the process go by WAY faster and keeps your hands constantly busy! Thanks for the great recipe!!
Brenda says
Sounds yummy!! Do you have a corn tortilla recipe??
Assistant to 100 Days (Amy) says
We do! :) https://www.100daysofrealfood.com/2011/04/26/recipe-easy-whole-grain-corn-tortillas/.