Breads & Doughs

Whole Wheat Tortillas

4.59 from 41 votes
My rustic and hearty Whole Wheat Tortillas recipe is an absolute staple in my house, from breakfast burritos to wraps and so much more!

Hi Bold Bakers!

Sometimes the most unassuming things are the tastiest.

My Whole Wheat Tortillas are a great example of a recipe with not too many bells and whistles that I just cannot live without. My rustic and hearty Homemade Whole Wheat tortillas are an absolute staple in my house, from breakfast burritos to wraps and so much more. They are the very definition of a quick and healthy vehicle for any toppings you’d like.

Are Whole Wheat Tortillas Healthier Than Corn or Flour Tortillas?

Tortillas are Mexican flatbreads that are usually made of cornmeal, water, and shortening. Many cultures have their own version of these bendable slices of bread, but this recipe is by far one of my favorite variations.

Made with a mixture of whole wheat flour, all-purpose flour, a little oil, water, and salt, these homemade whole wheat tortillas have a bit more of a bite while still being super flexible, perfect for filling to the max with goodies and rolling. The whole wheat actually adds fiber and flavor, making these a heartier option. My tortillas are not lower in calories, but they do have added nutrition, thanks to the nutty whole wheat flour.

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How Big Can I Make My Tortillas?

These whole wheat tortillas are the real thing, they are not smaller than store-bought, and they’re easily rolled by hand into a nice 8-9 inch circle. I love that these require no special equipment to be shaped, as I simply roll the dough into little balls in my hand then using my palms I press them into large discs.

There’s really no special technique required after they are shaped. I just let them rest, then cook them off in a dry hot pan. The finished whole wheat tortillas are golden brown with just the right amount of chew and bend. These are savory and delicious and can be as big, or as small, as you’d like.

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What’s the Best Way to Warm a Tortilla?

To warm up my tortillas after they have been cooked, I either heat them in a pan over low heat or, to be honest, I just throw them in the microwave. Another benefit of the whole wheat is that these hold up super well, so I love to make a big batch and keep them on hand, covered in the fridge, as when re-heated they are just as tasty as when made fresh!

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Whole Wheat Tortillas Recipe

4.59 from 41 votes
My rustic and hearty Whole Wheat Tortillas recipe is an absolute staple in my house, from breakfast burritos to wraps and so much more!
Author: Gemma Stafford
Servings: 10
Prep Time 20 mins
Cook Time 4 mins
resting time 15 mins
Total Time 24 mins
My rustic and hearty Whole Wheat Tortillas recipe is an absolute staple in my house, from breakfast burritos to wraps and so much more!
Author: Gemma Stafford
Servings: 10

Ingredients

  • 2 1/2 cups (12 1/2oz/355g) whole wheat flour
  • 1 cup (5oz/142g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup (2floz/57ml) vegetable oil (or any oil)
  • 1 1/4 cup (10oz/282ml) warm water

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. 

Recipe Notes

Nutrition Facts
Whole Wheat Tortillas Recipe
Amount Per Serving (1 tortilla)
Calories 136 Calories from Fat 45
% Daily Value*
Fat 5g8%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 194mg8%
Potassium 1mg0%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Calcium 20mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Gemma Homer

40
Comments & Reviews

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Lorie.CH
Member
Lorie.CH
1 year ago

I’ve been looking for a whole wheat tortilla recipe that uses part all purpose white flour, and this recipe fits the bill! I’ve been making my own homemade tortillas lately, and it doesn’t get any easier (or cheaper or tastier!) than this! Thanks for the recipe 🙂

Ally
Guest
Ally
7 days ago

Excited to make these! Can you make these using only whole wheat flour?

Laurie
Guest
Laurie
20 days ago

These were fantastic! I do have a question about freezing them. Do you happen to have any suggestions for freezing them without using materials like wax or parchment paper (i.e. a zero-waste option)? I wanted to make them from scratch in order to avoid any waste but I’m concerned if I try to freeze them without anything between the tortillas that they will stick together. Thanks for any suggestions!

Member
Gemma Homer
1 month ago

Yet again another beautiful recipe ! 5 weeks running i have been making these. I have tortillas once a week and the idea is to make the batch to freeze in advance but every time my family indulge and I have to make them again ! We all love your recipes Gemma Xx

David C.
Guest
David C.
1 month ago

Can I use Whole-Wheat Pastry flour instead of the Whole-Wheat Flour?

Rookie
Guest
Rookie
2 months ago

I’ve tried so many whole wheat tortilla recipes but this one gave me the softest ones! If only it had a little less oil in it.

Carl
Guest
Carl
6 months ago

Super thanks Gemma! My wheat flour is quite coarse and it didn’t had much bubbles during cooking but still turned out very good.. my toddler loves it!

Jae Gregory
Guest
Jae Gregory
7 months ago

Going to make these today as is, then experiment adding in additional whole grains and goodies, to see if I can make them even healthier and chewier. Have you tried adding sprouted grains like Red Wheat Berries, Quinoa, Millet, Oat Groats, Barley, Rye Berries, or Amaranth? The Angelic Bakehouse sells a tortilla that includes these. If I can, I’d rather make then buy online.

Cat
Guest
Cat
7 months ago

I’ve been making APF tortillas for a few years, but my husband’s diabetes has escalated and I’ve been slowly making changes in the kitchen. Just tried this recipe and finished a batch and they turned out really, really nice. Of course the problem with whole wheat flour is the cost. Also, vegetable oil is a lot more expensive than the tub of vegetable shortening that I used to use for regular flour tortillas. Can I use vegetable shortening in this recipe?

Crystal
Guest
Crystal
10 months ago

Hi Gemma , can I use whole oat flour or need to add all purpose flour? Thanks.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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