Soft, warm, and irresistibly fresh, these whole wheat tortillas are a game-changer for any meal. With just 20 minutes of prep and a quick 4-minute cook time, you’ll have a stack of golden, pliable wraps ready to elevate your tacos, wraps, or quesadillas. The nutty aroma of whole wheat flour pairs perfectly with a hint of salt, creating a wholesome flavor that’s both hearty and satisfying. Let the dough rest for 15 minutes, and you’ll be rewarded with a tender, melt-in-your-mouth texture that’s far superior to store-bought versions.
These tortillas are not just delicious—they’re versatile, healthy, and made with simple ingredients you likely already have. Whether you’re rolling them up for a quick lunch or serving them alongside a hearty dinner, their rustic charm and soft, chewy bite will make every bite memorable. Plus, the satisfaction of making them from scratch is unbeatable. Once you try these, you’ll never go back to the packaged kind!
Ingredients for Whole Wheat Tortillas
- 2 1/2 cups (12 1/2 oz/355g) whole wheat flour
- 1 cup (5 oz/142g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 cup (2 fl oz/57ml) vegetable oil (or any neutral oil like avocado or canola)
- 1 1/4 cups (10 oz/282ml) warm water (adjust as needed for dough consistency)
Step-by-Step Instructions
- Mix dry ingredients: In a stand mixer bowl or large mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, and salt.
- Add oil: Pour in the vegetable oil and use your hands to rub it into the flour mixture until it becomes crumbly.
- Add water: Start by adding 3/4 cup of warm water and mix until the dough comes together. Add the remaining water gradually, if needed, to form a smooth dough ball. Mix for 4-5 minutes until the dough is smooth and elastic.
- Divide and rest: Cut the dough into 10 equal pieces (about 2 oz each). Roll each piece into a ball, cover with a towel, and let rest for 15 minutes.
- Roll out tortillas: On a floured surface, roll each dough ball into an 8-inch x 8-inch circle. Rotate the dough as you roll to keep it round.
- Heat skillet: Place a skillet over medium heat and let it warm up for 5-7 minutes until hot.
- Cook tortillas: Place one tortilla in the hot skillet and cook for 2 minutes or until the top starts to puff and the underside is golden. Flip and cook for another 1-2 minutes. Repeat with the remaining tortillas.
- Serve and store: Enjoy immediately, or store covered at room temperature for up to 2 days. For longer storage, freeze for up to 8 weeks.
Perfect Pairings: Sauce and Topping Ideas
These whole wheat tortillas are incredibly versatile! For a quick snack, spread them with hummus or guacamole and add fresh veggies. For a heartier meal, fill them with grilled chicken, black beans, and salsa. If you’re feeling adventurous, drizzle with a cilantro-lime crema or spicy chipotle sauce for an extra flavor boost.
Storage and Reheating Tips
Store your tortillas in an airtight container at room temperature for up to 2 days. To freeze, separate them with parchment paper and place in a freezer-safe bag for up to 8 weeks. When reheating, warm them in a dry skillet for 30 seconds per side or wrap them in a damp paper towel and microwave for 15-20 seconds. They’ll taste just as fresh!
Time-Saving Tricks for Busy Cooks
To save time, prepare the dough in advance and refrigerate it for up to 24 hours. When ready to cook, let it come to room temperature before rolling. Alternatively, roll out all the tortillas at once and stack them with parchment paper in between. This way, you can cook them in batches without stopping to roll each one.
Recipe Variations to Try
Experiment with different flours like spelt or oat flour for a unique twist. For a richer flavor, substitute the vegetable oil with melted butter or coconut oil. If you’re feeling creative, add a pinch of garlic powder or dried herbs to the dough for an extra layer of taste.
Common Questions Answered
Can I make these gluten-free? Yes! Swap the flours for a gluten-free blend, but you may need to adjust the water slightly. Why do they puff up? The baking powder creates air pockets, which is normal and helps them cook evenly. Can I use a tortilla press? Absolutely! A press can make rolling easier, but a rolling pin works just fine too.
Whole Wheat Tortillas
Equipment
- stand mixer bowl
- skillet
Ingredients
Dry Ingredients
- 2 1/2 cups whole wheat flour (12 1/2oz/355g)
- 1 cup all-purpose flour (5oz/142g)
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1/4 cup vegetable oil (2floz/57ml) (or any oil)
- 1 1/4 cup warm water (10oz/282ml)
Instructions
- In your stand mixer bowl (or any other large bowl), mix the flours, baking powder and salt together.
- Next, add the oil into the dry ingredients and mix with your hands, rubbing the oil into the flour until the mixture is crumbly.
- Start by adding 3/4 cup of the warm water and keep mixing until the dough is smooth, about 4-5 minutes. Add the remaining water if needed to bring your dough to a smooth ball.
- Cut the dough into 10 pieces about 2 oz. each. Roll each piece into a ball, and let them rest for 15 minutes, covered with a towel.
- Once rested, roll out the tortillas into 8-inch x 8-inch circles on a floured surface. If you move around the dough while rolling it makes it easy to get it round.
- Put a skillet over medium heat and let it warm up for 5-7 minutes before adding your first tortilla. The pan needs to be hot to brown the tortilla and cook it quick.
- Place the tortilla into the hot pan and let it cook for 2 minutes on the first side or until the top side starts to puff and the under is golden. Flip over and cook for another minute or 2. Repeat with the rest of your tortillas.
- Enjoy immediately. Cover and store at room temperature for up to 2 days. They also freeze really well for up to 8 weeks.
