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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.
mary says
could you use sprouted, white, whole wheat, rather than regular white whole wheat?
Amy Taylor (comment moderator) says
Hi. I've made them with sprouted wheat successfully.
Janel says
Can these be made oil free?
Amy Taylor (comment moderator) says
That is not something we've tried.
Jacquelyn says
How long will these stay good in the refrigerator? Freezer?
Amy Taylor (comment moderator) says
Hi. I freeze them if I plan to keep them beyond a 5 days. I've frozen them for up to three months.
Sam says
Hi there,
I am wanting to make these more for a bread replacement for lunches and wondered how people had found them for school lunches? I personally can take my lunch in parts (and toast) but the kids have to have them ready to eat (and not fall apart). Any tips on the best way to do this? Make every few days? Pre make the 'roll up' and freeze?
Also-with regard to how filling these are...would you replace a sandwich with one tortilla?
Thanks in advance :-)
Amy Taylor (comment moderator) says
Hi there. I use tortillas all the time for mid lunches. I make a lot of various quesadilla and lots of rolls-up as well as tortilla pizzas that they assemble themselves. I think that this might help: http://evolvingmotherhood.com/2013/08/13-ways-to-use-tortillas-in-your-back-to-school-lunch-packing.html.
Tricia says
This is one of those things I swore I could "never do", but I made my first batch last night and they are amazing!! I'll never be able to go back to store bought. ❤
Teresa Ramirez says
Hi Lisa,
I followed your recipe and made these last night the only thing I changed was not using a mixer and using my hands instead. I love tortillas and I like that this uses 4 ingredients. Do you know how many calories are in each tortilla?
Amy Taylor (comment moderator) says
Hi there. We really don't count calories, we just focus on eating real food and cutting out the processed stuff and everything else just seems to fall into place. :)
Linda leeman says
I worked up the calorie count for these.. Your looking at about 145 calories per tortilla..
Linda leeman says
I should be clarify using extra virgin olive oil .
Anna Wright says
I just made these for my family and they were a HIT! We devoured every last one of them .YUM. Thank you!
Lori Gary says
Hi! Can you make these without have a heavy-duty mixer or dough hook?
Amy Taylor (comment moderator) says
Hi. Sure, you will just do the kneading by hand.
Traci says
Do u use a tortilla press?
Amy Taylor (comment moderator) says
Hi. Lisa uses a press for her corn tortillas but rolls these out.
Sil says
My tortillas came out quite sad looking but they tasted delicious! I paired my whole wheat tortillas with fajita style chicken, onions, peppers, tomatoes, and avocado. Thank you so much for this quick, easy, and delicious recipe! Will never get the store bought tortillas again!
Sharlette says
I don't have a mixer or a hand mixer with a dough hook. What can I use instead?
Amy Taylor (comment moderator) says
Hi. You can do this by hand kneading the dough.
Lauren says
I have just a hand mixer with the regular mixer ends and it worked perfectly fine. Don't need the dough hook:)
Laurel says
May I use melted coconut oil to make these?
Amy Taylor (comment moderator) says
Hi. We've not but if you give it a try, let us know.
Caree says
I tried coconut oil, and they were so delicious!
Lauren says
I use coconut oil too!
Smi ssb says
Thanks for the easy Quesadilla recipe. Happened to notice the tortiall recipe and see that this is the same recipe as Indian Roti or Chapathi.
One can add finely chopped veggies spinach, grated carrot some spice powders etc and make parathas too. One can also add cokked lentils. Will be thicker but is a quick whole meal. Used with Yogurt or Pickle, Dhal (lentil curry) etc
Allen says
What no baking powder or Yeast, how does it raise??
Shelby says
Tortillas are a pretty flat bread, although they sometimes puff just a little while cooking. That puff of air deflates as they cool though.
Wendy says
Hi there,
We love these tortillas and have been making them for years. We are now Gluten Free and were curious if we can use GF flour instead of WWW. If so, would it be 1:1 ratio? Thanks!
Amy Taylor (comment moderator) says
Hi Wendy. Yes, I have subbed 1:1.
Rachel says
Hi!
I love this recipe - it's easy and the tortillas always come out tasting great! Mine don't look as good as yours though... I usually end up with the middle not as cooked because the outside starts getting burned on the skillet. I use lots of butter, but it always seems to happen. Maybe I'm just using too high of heat? I'm going to try it again soon and to really flatten the dough first so it's not as thick.
Amy Taylor (comment moderator) says
Hi. Yes, your heat could be up a little high or you aren't rolling them quite thin enough.
Sarah says
I don't have a mixer with dough hooks..can I do this by hand?
thanks!
Sarah
Amy Taylor (comment moderator) says
Hi there. Yes, you knead the dough by hand.
Amanda R. says
Thanks! Came to the comments looking for that info.
Michelle says
Curious why white whole wheat flour is used? What's the difference in using white versus unbleached whole wheat?
Thank you,
Michelle
Amy Taylor (comment moderator) says
Lisa likes the texture of the white whole wheat as well as regular whole wheat. Either will work. :)
eb says
Is there a way to make these without salt? My husband is on a low salt diet.
Amy Taylor (comment moderator) says
Hi. You can leave the salt out.
Guillermo says
What is the calories for each tortilla
Amy Taylor (comment moderator) says
HI there. Sorry, but we do not provide calorie info. This helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Lucy says
I calculated about 150 per tortilla using Canola Oil
johnny says
I wish I was able to read all 72 pages of comments, but I have a question. How sturdy are these when they come off the pan, when they've been in the fridge for several days, or when they are thawed after freezing? I'm looking for tortillas that won't tear or break when I load them up and fold/roll them. Many store brand tortillas tear when folded. Just wondering how robust these are in each of the 3 scenarios. Any tips on handling to prevent tearing or ripping?
Amy Taylor (comment moderator) says
Hi there. I've never had an issue with these falling apart under any of those circumstances.
Sally says
These were fantastic. So easy and quick to prepare and so delicious. I'm currently eating them with homemade Beetroot hommus and lettuce. Really yummy. Thanks for the recipe.
Erika P says
What is the best method for freezing these? Will they stick together or should I stick parchment paper in between? Also, best way to defrost? Just put them on the counter or fridge? Thanks!
Amy Taylor (comment moderator) says
Hi. I use parchment between for freezing and defrost them on my counter if I'm in a hurry. ;)
Ruth says
I've made these several time and I love them! I want to make double the batch. Do you put parchment paper inbetween once they're cooked or when they're raw?
Ruth says
Sorry! This is totally a 5 start recipe and I accidentally pressed send.
Amy Taylor (comment moderator) says
Hi. After cooking and before freezing.
G says
Hello
I am going to try this recipe today. What can I use instead of avocado oil (I don't have any in the house)? I have cocunit, EVOO, canola oil.
Also if I make today for a meal tomorrow, so you eat them cold or warm in oven?
Amy Taylor (comment moderator) says
Hi. Olive oil will work. I always heat my tortillas a bit before serving.
Grace says
I must say that the idea behind your blog is really great! I love hearing about the 'roll-ups'. When I was a kid my mom used to make us pizza tortillas on the stove (tomato and cheese inside the tortilla) and I LOVED them. It's funny, when we are young we hate to be different from our friends. I always complained "why do I have to eat brown bread? It tastes soooooo bad!" But now I'm like THANK GOD for my mom. You seem to also have the right idea. Do your kids ever complain about eating healthy? And how do you curb their sweet tooths? I eventually want my children (not conceived yet) to eat the same as yours with no processed foods- is it difficult fitting your lifestyle into the schools, friends houses, etc? What is the right amount of grace when it comes to food and processed food eating?
Amy Taylor (comment moderator) says
Hi. Of course, no matter how long we've been at it there are always challenges. Here are a couple posts that might add perspective: https://www.100daysofrealfood.com/2012/07/24/being-polite-vs-honoring-your-values/ and https://www.100daysofrealfood.com/2013/08/22/camp-junk-food/.
Michelle says
Can you use a tortilla press for the tortillas?
Amy Taylor (comment moderator) says
Hi. We have more luck using a press on corn tortillas. These work best rolled out.
yzh says
Great, simple recipe! My daughter loved them.
John says
What's the calorie count?
Amy Taylor (comment moderator) says
Hi John. That is not information that we provide. This post puts it into perspective: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Johannes says
Would be great to know though case by case.
Just to put it into perspective, I'm on a muscle building cycle and have to eat a minimum of 4000 calories daily from real food.
Thanks though, recipe looks great, I'll just figure out the energy myself.
Connie says
I am wondering why these dont need baking powder? I have made them and they are wonderful, I make flour as well and use baking powder, why doesnt whole wheat need it? Thanks, Connie
Amy Taylor (comment moderator) says
Hi. These tortillas do not need a leavening agent.
Lily says
Great recipe! Thanks!!!! Made them last night, making some more today!
Diana says
I've tried making these 4 times. The first 2 times I followed the recipe exactly (even using the same brand flour) and the dough was really sticky, requiring me to add lots more flour. So the third and fourth times I made them I used only 1/2 cup water because the dough held together at that point. They still turn out okay but the dough isn't what I'd describe as smooth - when trying to roll them in a ball the folds remain and the dough doesn't become a pretty uniform ball. Any suggestions for reaching ideal dough consistency? I do weigh my flour rather than use measuring cups: 120g per cup of ww flour.
Amy Taylor (comment moderator) says
I've lessened the water, too, though not by half and have had good results. The shape of the tortilla is never perfectly consistent but have gotten better with practice.
Jennifer Burriss says
I know these must be far superior than anything store bought... But if you need to do store bought, where do you get high quality ones without all the yucky ingredients?
Amy Taylor (comment moderator) says
Honestly, it is very difficult to find tortillas without a long ingredient list which is why Lisa makes her own. Trader Joes has whole wheat tortillas. Costco sells organic whole wheat tortillas by La Tortilla Factory but the ingredient list is still long.
Quianna says
Whole foods has whole wheat tortillas with only wheat, salt lime and soybean oil. All organic. I dont buy them just for the soy but they are better than most.
Jerri says
This is our go to tortilla recipe! Making these tonight. Will this dough freeze?
Amy Taylor (comment moderator) says
Hi there. We have only frozen these after we cooked them.
Amanda says
We tried these today! We do not have a mixer and just used a good ol' wooden spoon. They worked out really well and were so yummy! Thank you for the recipe! We will definitely make them again!
Linda Sutter says
I finally tried making these tortillas (I was afraid--I'm a quick bread person!) and we LOVED them! I used my food processor, since I don't have a stand mixer and Lisa's ingredient list after reading the Anson Mills technique. My husband loved them and I can't wait to make quesadillas for my grandchildren! (Next time, I'll work on getting them to be perfectly shaped)
Markh21518 says
My family loves these tortillas, I added 1/3 glutton and it made them soft and pliable. It made then even better.
Frances says
When do I use the dough hook? Thank you
Amy Taylor (comment moderator) says
Hi there. Right from step 1.
Donna says
I don't know what I did wrong but when I add 11/2 cups of liquid to 21/2 cups of flour it is really sticky. Does it get easier to use after it rests? I added more flour as I wanted to get them made for supper. Thanks for any replies.
Amy Taylor (comment moderator) says
Hi Donna. How did it go?
Donna says
They turned out ok but I had to add over 1/2 - 3/4 cup of flour and rolled them out between 2 pieces of cling wrap. I'm just stumped as to why mine wouldn't turn out when others did.
Sue Ann says
The recipe calls for 1 cup water, not 1 1/2 cups.
Sue Ann says
Oops -- now I see that you're including the oil -- sorry!
Anita says
Made these last night and the effort was minimal! I tried rolling them out but I never could get a round tortilla. I found it was a lot easier to flatten and work it into a round tortilla with my hands. Love them!
Aisha says
Hi there
These are delicious, I have made them twice. The problem is they don't roll, they crack which makes my five year-old mad! Lol. Am I over cooking them? Should they have little dark bubbles on them? Am I turning up the heat too high? I kept it at about medium, I love these and don't want to buy tortillas ever again.
Thanks so much.
Amy Taylor (comment moderator) says
Hello. The dark bubbles are normal but you can turn the heat down a little and cook for a slightly shorter time if you are wanting them to be softer. :)