Homemade Whole Wheat Tortillas

Let’s do this! Today you’re going to make homemade whole wheat flour tortillas, and you will love it. It’s simple, anybody can do it, and it’s so much better than anything you’ve ever bought at the store.

These 100% whole wheat tortillas take just 5 simple ingredients: whole wheat flour, salt, baking powder, oil and warm water. The dough rests for 15 minutes, then each tortilla cooks in a hot cast iron pan in under 2 minutes. One batch makes 16 tortillas.

The Best 100% Whole Wheat Tortillas (5 Ingredients)

This is the best whole wheat tortilla recipe I’ve ever made, and I have experimented with quite a few. I make it 3 or 4 times a month, because we really love tacos at my house. Taco Tuesdays will never be the same after you make homemade tortillas!

It takes about 1 hour of your day between making the dough, resting it, rolling and cooking, which isn’t bad at all. It’s even faster if you have a tortilla press. You can find some really cheap ones on Amazon, around 12 dollars! A bargain! I usually roll mine out by hand, though. I like the rustic look and shape. It screams homemade.

About the flour: this recipe calls for 100% whole wheat, but you can sub any or all of the flour for all purpose. I like to combine both sometimes because it gives the tortilla a nice color. But you do you, my friend. Use whatever flour suits you. It will be delicious regardless!

If we have any leftovers, I like to cut them into triangles and bake them, or even fry them if I’m feeling particularly naughty with my calorie consumption. But that’s once in a blue moon. They are really delicious simply baked.

Why You’ll Love These Homemade Wheat Tortillas

• Just 5 ingredients. Flour, salt, baking powder, oil and water, and you probably have them all.
• Better than store bought. Soft, warm and fresh, with real whole wheat flavor.
• Flexible flour. Use all whole wheat or swap in some all purpose flour.
• No press needed. Roll them out by hand for a rustic, homemade look.

Ingredients You’ll Need

Here is what goes into these homemade whole wheat tortillas and why each one matters. Exact amounts are in the recipe card below.

• Whole wheat flour: The base of the tortillas and the source of their nutty, wholesome flavor. Whole wheat flour includes the bran and germ, so it soaks up more water than white flour and makes a heartier tortilla. Fresh flour tastes best, since the oils in whole grain flour can go stale over time. Store it in a cool spot or the freezer. You can swap any or all of it for all purpose flour, or mix the two for a lighter color and softer bite.
• Salt: Seasons the dough so the tortillas taste good on their own, not flat. It also helps strengthen the dough a bit, which makes it easier to roll. Regular table salt or fine sea salt both dissolve easily into the dough.
• Baking powder: Just a little gives the tortillas a gentle puff in the hot pan, so they cook up soft and tender instead of stiff and cracker like. Make sure yours is fresh, since old baking powder loses its lift.
• Vegetable oil: Fat coats the flour and keeps the tortillas soft and pliable, so they fold around fillings without cracking. Any neutral oil works, such as canola or light olive oil. Melted butter or lard are traditional swaps that add a richer flavor, though they make the dough a little firmer once it cools.
• Warm water: Warm water hydrates whole wheat flour faster than cold water, and it makes the dough softer and easier to knead. It should feel comfortably warm on your wrist, not hot. The dough should feel soft and smooth, not sticky or wet.

How to Make Whole Wheat Tortillas

1. Mix the dough. Mix the flour, salt and baking powder. Add the water and oil and mix until incorporated.
2. Knead. Form the dough into a ball and knead by hand for 2 minutes, or for 1 minute on low speed in a stand mixer. It should turn smooth and soft.
3. Divide. Transfer the dough to a lightly floured counter and cut it into 16 equal pieces. Roll each piece into a ball, then flatten each ball into a disc by pressing down with your fingers.
4. Rest. Cover the discs with a clean towel and let them rest for 15 minutes. Resting relaxes the gluten, so the dough rolls out thin without springing back.
5. Roll. Use a tortilla press or roll each disc out by hand into an 8 or 9 inch circle. Hand rolled tortillas won’t be perfectly round, and that’s part of their charm.
6. Cook. Heat a cast iron pan until hot. Cook each tortilla for 1 minute, until bubbles form and the bottom has light golden spots. Flip and cook for another 30 or 40 seconds.
7. Keep them warm. Stack the cooked tortillas in a tortilla warmer or a covered container while the rest cook. The trapped steam keeps them soft and bendable.

Ways to Customize Homemade Tortillas

• Mix your flours. Use half whole wheat and half all purpose for a lighter color and softer texture.
• Season the dough. Add a pinch of garlic powder, chili powder or dried herbs to the dry ingredients.
• Go small. Divide the dough into more pieces and roll smaller rounds for street taco size tortillas.
• Bake them into chips. Cut leftovers into triangles, season and bake until crisp.

Whole Wheat Tortilla FAQs

• Can I use all purpose flour? Yes. You can sub any or all of the whole wheat flour for all purpose. Mixing the two gives the tortillas a nice color.
• Do I need a tortilla press? No. A press makes it faster, but you can roll them out by hand for a rustic, homemade look.
• How long does this recipe take? About 1 hour total, between making the dough, resting it, rolling and cooking.
• How many tortillas does it make? The dough is cut into 16 pieces, so you’ll get 16 tortillas.
• Why are my tortillas stiff? They were likely cooked too long or not kept covered. Cook only 1 minute on the first side and 30 to 40 seconds on the second, and stack them in a covered container right away.
• How do I store homemade tortillas? Let them cool, wrap them well in plastic and keep them in the fridge for up to 4 days. Warm them in a dry skillet before serving.
• What can I do with leftover tortillas? Make chips! Cut them into triangles, toss with a splash of olive oil and a sprinkle of salt, pepper, paprika and garlic powder, and bake for 5 to 8 minutes in a preheated 375°F oven.

Whole Wheat Tortillas Recipe

These 100% whole wheat tortillas use just flour, salt, baking powder, oil and warm water. They cook in under 2 minutes each in a hot cast iron pan and taste so much better than store bought.

5 from 1 vote

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Ingredients

  

• 3 cups of whole wheat flour
• 1 teaspoon salt
• ½ teaspoon baking powder
• ¼ cup vegetable oil
• 1 cup warm water

Instructions

 

• Mix the flour, salt and baking powder. Add water and oil. Mix until incorporated, form a ball and knead by hand for 2 minutes or 1 minute on low speed on stand mixer. Transfer to lightly floured counter and cut into 16 equal pieces. Roll each piece into a ball and try to flatten each ball into a disc by pressing down with your fingers. Cover with a clean towel and let them rest for 15 minutes.
• Heat a cast iron pan. Use a tortilla press to make the tortillas or roll out by hand into a 8 or 9 inch circle. Cook each tortilla for one minute on hot pan, flip it over and cook for another 30 or 40 seconds. Remove the tortilla and fry the next one. I roll out a couple of tortillas and then start cooking them, the time to roll out a tortilla is exactly the time it takes to cook the first side, so I roll out as I cook them. Keep the tortillas in a tortilla warmer or a covered container while they all cook. Keep it in the refrigerator for 4 or 5 days.

Made these tortillas? Leave a star rating in the recipe card and tell us how they turned out in the comments below. Your feedback helps other cooks, and we love hearing what you filled them with.

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This recipe was shared by Camila.