Homemade Whole Wheat Flour Tortillas
- Brianne Thomas
- Aug 17
- 3 min read
These whole wheat tortillas are crafted from scratch using affordable, wholesome ingredients, resulting in a perfectly soft and chewy texture that boasts a nutty flavor.
Creating tortillas from scratch may seem a bit daunting at first, but trust me, with this straightforward recipe, you'll be whipping up tasty homemade whole wheat tortillas in no time at all! These tortillas are incredibly versatile, making them ideal for everything from tacos and wraps to serving alongside your favorite dishes. Not only are they delicious, but they also pack a nutritional punch, thanks to the whole wheat flour that lends a delightful, nutty flavor while boosting the fiber content. You'll find that these tortillas are not just soft and pliable, but they also provide a satisfying base for all your culinary creations.
Why You’ll Love This Homemade Whole Wheat Flour Tortillas Recipe
No Junk. Unlike pre-made store-bought versions, these are made with wholesome ingredients
Affordable. Budget-friendly pantry staples are all you need.
Ease. These tortillas come together in just a few simple steps, perfect for a novice baker.
How to Serve Homemade Whole Wheat Flour Tortillas
Use as a vessel to hold One Pan Tex-Mex Rice Casserole, Slow Cooker Chili Lime Pork Carnitas, and Hatch Chile and Lime Chicken Tacos!
Helpful Tips for Making Homemade Whole Wheat Flour Tortillas
Whole Wheat Flour: Mill your own or use a high quality store version.
Consistency: The dough should be soft but not sticky. If it's too sticky, add a bit more flour; too dry, add a few drops of water.
Rolling Technique: For round tortillas, rotate the dough a quarter turn after each roll. This helps maintain an even shape.
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More Made From Scratch Staples
Yield: Approximately 12, depending on size and thickness
Ingredients
2 cups whole wheat flour
½ teaspoon salt
3 Tablespoons olive oil or vegetable oil
¾ cup warm water
Directions
In a large mixing bowl, mix the whole wheat flour and salt together until well combined.
Pour in the olive oil and stir until the mixture resembles coarse crumbs.
Gradually add the warm water, stirring continuously, until the dough begins to come together. You might not need all the water, so add it slowly.
Transfer the dough onto a lightly floured surface. Knead it for about 5-7 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
After resting, divide the dough into 8 equal pieces. Roll each piece into a ball.
Using a rolling pin, roll each ball into a circle about 8 inches in diameter. Try to keep them as thin as possible for the best texture.
Heat a dry skillet or cast-iron pan over medium-high heat.
Place one tortilla in the hot skillet. Cook for about 30-60 seconds on one side, until bubbles form and the underside has golden brown spots. Flip and cook the other side for another 30 seconds.
Continue this process with the remaining dough balls, stacking the cooked tortillas on a plate and covering with a clean kitchen towel to keep them warm and pliable.
How to Store Homemade Whole Wheat Flour Tortillas
Store leftover tortillas in an airtight container or zip-lock bag in the refrigerator for up to a week.
How to Freeze Homemade Whole Wheat Flour Tortillas
Store in a freezer-safe bag or airtight container for up to 2 months. Thaw and reheat in a skillet for a fresh taste.
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