Whole wheat flour tortillas come together quickly with just a few ingredients. They are perfect for soft tacos, burritos, wraps, or eating with soups.
Probably the “hardest” part of making whole wheat tortillas is rolling them out. And as long as you’re willing to accept the funny shapes that often come out, you’ll be just fine. There’s an art to rolling out round tortillas and I’ve yet to perfect it….but that’s how we know they’re homemade.
Ingredients
- Whole wheat flour (I use freshly ground soft white wheat)
- Vegetable oil (I use avocado oil)
- Hot water
- Salt
- Baking powder
- Ground flax seed
Tips for making tortillas
- Mix dough until it just comes together, don’t overmix
- Let dough rest for 10 minutes before rolling out
- Don’t worry about funny shapes – just go with it
- Use a hot, dry skillet to cook the tortillas. The skillet should be a little hotter than it is to make pancakes.
- Let the tortillas cook on one side until then start to bubble all over. Then flip and cook the other side.
- Stack tortillas on a plate lined with a clean towel.
- Cover the tortillas with a towel to keep them warm and soft.
How to use whole wheat tortillas
We are a serious tortilla eating family, in fact, someone in the family eats them everyday. They are great for snacking on plain or with a little bit of butter. But there are many other things you can do with them.
- bean burritos
- quesadillas – add cheese, tomatoes and onions and melt
- a side for taco soup
- spread with hummus and roll up
- spread with cream cheese mixed with salsa (my kids love this)
- soft tacos
- fill with scrambled eggs and vegetables for a breakfast taco
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Whole Wheat Tortillas Recipe
These whole wheat flour tortillas come together quickly with just a few ingredients. They are perfect for soft tacos, burritos, wraps, or eating with soups.
Ingredients
- 3 3/4 cups freshly ground whole wheat flour (I grind 2 cups of grain to get this)
- 1/2 cup oil (I use avocado oil)
- 7/8 cup hot water
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 cup ground flax seed (optional)
Instructions
- Mix all of the ingredients together in a mixer until well mixed. Don't over mix them, tortilla dough doesn't like to be handled a whole lot.
- Let rest for 10 minutes with a towel over the bowl.
- Pinch off ping pong ball size pieces and roll out on a floured surface. I like mine pretty thin, when my children make them they roll them out thicker, they are good both ways so don't stress out about it.
- Cook on a hot skillet.
- Stack on a plate with a towel to cover them.
Notes
To store them in refrigerator, wrap them in a cloth napkin and put in a zip lock bag.
I have always wanted to make homemade tortillas. Thanks for the recipe. How many tortillas does this make?
Alison: it makes about 8-10 depending on how big a ball you pinch off. We usually double this for our family and then have a couple left over.
We like tortillas too and mine never come out in a circle, but at least they taste good!
Angi, I am going to try this recipe. We love the whole wheat tortillas. We even freeze them. I wrap them up in plastic wrap and ziploc bag. Sure do miss you guys! Christy
Patty: with tortillas its all about taste not looks.
Christy: I think you’ll like these. That’s a good idea to freeze them. We might have to have a marathon tortilla making day soon. We miss you guys, too.
thanks so much for a wonderful recipe!!
I recently found a tortilla press at a Goodwill (actually thought it was for crepes at first) – and have been nervous about trying to make my own tortillas – Virginia does not make tortillas like they do in Texas. I am going to try this recipe! Thanks so much! I love your blog site! Great job!
What kind of wheat berries are recommended? I have hard and soft white wheat berries, hard red, durum, spelt, khorasan, einkorn and emmer (farro).
I’m just learning how to bake with the freshly milled ancient grains. I’ve used the others for years now.
Also, you have recipes in you book for salsa that uses fresh tomatoes. I’ve made the same salsa my mother and grandmother made for 50 years that uses only canned tomatoes, jalapeños or serranos, fresh garlic salt and lime juice. I only use it fresh or freeze it. If I have extra jars, I use the FoodSaver with jar attachment and seal the jars, to be kept refrigerated, for about a week. It would be nice to be able to pressure can this recipe. I currently have the Presto Precise Digital Canner, 17 Qt. I had to give up my All American Canner when I got an induction range.
Thank you. I have thoroughly enjoyed your book!
I use hard white and soft white wheat berries. Hard wheat is for anything with yeast as it has more gluten and soft is for breads without yeast and pastries.
Without knowing the exact recipe I don’t know if you can pressure can it. I will say that if you pressure can it, the flavor will change since it will now be a “cooked” salsa and not a fresh salsa. If you really want to can it, you’ll need to find a tested recipe or one that is based on a tested recipe (like the ones in my books). You can safely substitute canned tomatoes for fresh tomatoes. I’m so glad you like the book!