Homemade Whole Wheat Flour Tortillas

a pile of homemade whole wheat tortillas over a kitchen towel.

Homemade Whole Wheat Flour Tortillas

It's never a bad time to make homemade whole-wheat flour tortillas. The end product are oh-so-soft, fluffy, and addicting tortillas. Plus, they can easily go with any meal--whether it be breakfast, lunch, dinner, or even part of a dessert.

Course Breakfast, Side Dish

Cuisine Mexican

Diet Vegan, Vegetarian

Prep Time 40

Cook Time 25

Total Time 1 35

Servings Tortillas

Calories 309kcal

Author Ryan Gallagher

Equipment

Ingredients

2 1/2 cups (355 g) whole wheat flour
1 teaspoon salt
1/3 + 1 tablespoon cup (90 ml) oil (more for cooking the tortillas)
1 cup (240 ml) water, warm

Instructions

Make the Dough:

Mix the flour, salt, and oil in a large bowl to form a crumbly dough. Then, add water until you can form a ball. If necessary, add a little more water, one tablespoon at a time.
Remove the dough from the bowl and knead for 5 minutes on a smooth, floured surface until soft and elastic. Divide the dough into 12 equal portions. Cover with plastic wrap and let rest for at least 15 - 30 min or up to 1 hour.
After resting, form each one into a ball in the palm of your hand. Then, on a floured surface, now roll out each ball to a size of about 8 inches (or 21 cm).

Cook the Tortillas:

To cook, heat a heavy frying pan until steam rises. Grease the pan with oil. Then place one of the rolled-out tortillas in the pan and cook for 30 seconds until the dough bubbles and is golden brown, then flip and fry the other side for 30 to 45 seconds. Note: Do not let them get hard!!! Tortillas must remain soft enough that you can still roll them!!!
Fry them all one by one and pile them up on a plate.
The tortillas can be served warm or cold.

Notes

Oil: I like to use light-tasting oil, such as vegetables or canola. You can also use light olive oil.

Store tortillas in the refrigerator for up to 7 days.

Freeze: To freeze these tortillas, let them cool completely, place them in a freezer container or bag, and freeze them for up to 6 months.

Reheat: Place the tortillas you want to rehat in a slightly damp paper towel and microwave for 10-20 seconds. If needed, microwave for an additional 10 seconds. They'll be nice and soft again.

Recipe Tips:

Using a mixer with the dough hook is a good way to work this tortilla dough!
Make sure to let the dough rest (at least for a little bit). Shrinking dough when rolling it out means you must let this rest longer.
A rolling pin is the easiest way to spread out the dough properly to the correct thinness and shape.
Let your tortillas steam each other. Stack them up directly after cooking and keep them covered with a kitchen towel. This helps them steam each other and get nice and soft. A tortilla warmer is also a great idea.
Use these tortillas to meal prep breakfast burritos or lunch wraps for the whole week!

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition