Homemade Whole Wheat Tortillas are an easy, healthy, and delicious flatbread that you can make at home! They only require 4 ingredients, but they have amazing texture and flavor! Skip the store-bought and make these easy, flavorful, and super soft whole wheat tortillas for your next taco night!
Between all the recent books on eating and healthy diets, documentaries, and news media lately, I am just kind of sick of everything that can be found in a grocery store. It really makes me want to move to a commune and make all of my own food (anyone want to join me?) Just thinking of all the crap that is in my food that I don’t want to be there gives me the heebee-jeebee’s. (Is that how you spell that word? Spell checker actually accepted it, so I’m going to go with it.)
How to Make Homemade Whole Wheat Tortillas
- First, mix together the dry ingredients in a large bowl.
- Then, mix in the olive oil. You could also substitute avocado oil, vegetable oil, or lard.
- Then mix in your warm water until you form a dough.
- Cover your dough with a cloth and allow to sit on the counter for 20 minutes.
- Remove the cloth and dump the dough onto a well floured counter . Knead for a few times and then divide into 12 pieces.
- Cover the dough balls with the cloth and allow to sit for 20 minutes again.
- Heat a flat cast iron skillet over medium heat.
- Roll each dough ball into a 6-8″ circle.
- Cook on the hot griddle for 1 minute, then turn and cook for another 1 minute.
- Remove the tortilla to a plate, keep warm with a cloth, and repeat for the rest of the tortillas.
The hardest part of this recipe is the timing – you need to make sure you have plenty of time to allow the dough to rest for the full 40 minutes, and to roll them out. You cannot roll the tortillas out ahead of time, so you need to make sure you give yourself plenty of time to do it right before you are ready to eat.
Tips to Make Homemade Whole Wheat Tortillas
This was a super simple recipe. The tortillas come together so quick, and so easily!
The only snafu was when I thought I would be clever and pre-roll my tortillas and place them between layers of waxed paper, so I could cook them up faster. Yeah, that doesn’t work. Twelve beautiful, perfectly thin, perfectly round tortillas become sticky blobs indiscernible from the waxed paper between them, resulting in 40 minutes of carefully picking the dough off, trying not to get any waxed paper, and then re-rolling only 6 tortillas.
Just make them one at a time, or lay them one by on on the counter.
These tortillas are amazing. Totally worth it! They are soft and very flavorful, and perfect. The texture and taste are both far superior to what you can get at the store.
Need some easy bread ideas to serve with dinner? Try these:
- Quick Skillet Focaccia – This easy focaccia recipe delivers a crisp crust and a tender crumb! It’s perfect every time.
- Cheddar Cornbread with Pepitas – Crumby and moist, with a great cheddar cheese flavor and crunch from pepitas, this cornbread recipe is perfect for fall!
- Sourdough Naan – This sourdough naan recipe is so easy its foolproof! Delicious and flavorful naan is right around the corner with this great recipe!
- Lemon Thyme Cornbread – This easy savory cornbread with lemon and thyme is a quick but delicious quick bread recipe that will pair equally well with any main entree or with a slab of butter and a drizzle of honey for an afternoon snack.
- Easy Cheddar Beer Bread – This easy homemade cheddar beer bread is a great quick bread recipe to serve with stews, chili, and more! Hearty and flavorful, this beer bread recipe has many variations.
- 2 cups whole wheat flour
- 1/2 tsp salt
- 3 TBSP olive oil
- 2/3 cup warm water
- In a medium bowl whisk together the flour and salt.
- Add the olive oil and mix until combined thoroughly.
- Mix in the warm water slowly, until you have a soft dough.
- Cover the bowl and allow to sit for 20 minutes.
- Turn the dough out onto a lightly floured surface and knead a few times.
- Pat the dough into an even disc and cut into 10-12 pieces.
- Roll each piece into a ball.
- Cover the balls with plastic wrap and allow to sit for 20 minutes.
- Working with one ball at a time, squash each ball into a flat disc.
- Using a floured rolling pin, roll the tortillas into very thin, 6-8" round circles.
- Heat a heavy ungreased griddle over medium-high heat.
- Toss a tortilla onto the griddle and heat for 1 minute.
- Turn and heat on the other side for 1 minute.
- Remove the tortilla, place on a plate, cover with a towel, and cook another tortilla.
The tortillas will keep in the refrigerator for 1 week, or will freeze in an airtight container for 2 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 98 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 98mg Carbohydrates: 14g Fiber: 2g Sugar: 0g Protein: 3g