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Whole Wheat Tortillas

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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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4.29 from 14 votes
Whole Wheat Tortillas Recipe
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!

Course: Dinner
Cuisine: Mexican
Servings: 10
Calories: 136 kcal
Author: Gemma Stafford
  • 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
  1. In your stand mixer bowl (or any other large bowl), mix the flours, baking powder and salt together. 

  2. Next, add the oil into the dry ingredients and mix with your hands, rubbing the oil into the flour until the mixture is crumbly.

  3. 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.

  4. 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. 

  5. 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. 

  6. 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.

  7. 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.

  8. Cover and store at room temperature for up to 2 days. They also freeze really well for up to 8 weeks. 

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Nutrition Facts
Whole Wheat Tortillas Recipe
Amount Per Serving (1 tortilla)
Calories 136 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 194mg 8%
Potassium 1mg 0%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 1g
Protein 3g 6%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.


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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Crystal on July 6, 2019 at 2:05 pm

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

    • Gemma Stafford on July 8, 2019 at 9:53 am

      Hi Crstal. You will will need to add all purpose flour as oat flour does not have the gluten to hold the tortilla together. It will crumble. If you do want to go gluten free, you can try an all purpose GF blend. Hope this helps 😊

  2. Mariana on July 1, 2019 at 4:48 am

    Great recipe! Thank you this site.

  3. Lorie on April 26, 2019 at 11:35 am

    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 🙂

    • Gemma Stafford on April 27, 2019 at 8:17 am

      That is great Lorie, I am delighted to hear this, thank you for this kind review,
      Gemma 🙂

  4. Kim on March 30, 2019 at 1:19 pm

    Could spelt flour be used instead of wheat?

    • Gemma Stafford on March 30, 2019 at 5:01 pm

      Yes Kim but just not that it might absorb the liquid differently. You might need to add more or less.


  5. LadyIreland on March 23, 2019 at 3:02 pm

    Hi Gemma, I have whole wheat pastry flour I need to use up. Can I use it with this recipe? Can’t wait to make breakfast burritos.

    • Gemma Stafford on March 25, 2019 at 11:59 am

      YES! Enjoy!

  6. Kristhine Magz on March 4, 2019 at 4:51 am

    Hi Gemma, what can I use as substitute to Wheat flour? It’s not available in our local super market 😔 But I will try ordering online if it can’t be substituted 😅

    • Gemma Stafford on March 5, 2019 at 12:40 pm

      Hi, yes, you can use regular flour.

  7. Lauren K. on February 21, 2019 at 2:27 pm

    Oh I wanted to say that they do freeze nicely as I will have some defrosted this weekend to make my enchiladas^^ thanks again!

    • Gemma Stafford on February 21, 2019 at 9:14 pm

      YUM i am delighted to hear that!

  8. Lauren K. on February 21, 2019 at 2:26 pm

    It was such an easy recipe to follow and I have used it now for most of my breakfast burritos I make for my husband when he has to rush off to work! He really likes it! Trying to get the perfect circle, well that is still a work in progress hahaha Ty Gemma for all your recipes! Aloha from Texas^^

    • Gemma Stafford on February 21, 2019 at 9:15 pm

      Hi there! I am delighted to hear that, send us a picture!

  9. Jennifer on January 24, 2019 at 11:02 am

    Can these be frozen and if so the best way to thaw them

    • Gemma Stafford on January 24, 2019 at 9:31 pm

      They can be frozen then defrosted at room temperature 😀

  10. Ginette Pasteris on January 24, 2019 at 10:38 am

    Thank you so much for all your videos.

    • Gemma Stafford on January 24, 2019 at 9:31 pm

      It’s my pleasure 😀

  11. Connie on January 24, 2019 at 9:04 am

    Hi Gemma,

    Can you make just a few and store the dough for a few days and or freeze the dough balls?


    • Gemma Stafford on January 27, 2019 at 12:51 am

      Hi Connie,
      I would not freeze these dough balls. You can refrigerate them for a day or so, this will make the process of rolling them easier too. Easy enough to mix up the night before you are going to need them too, then refrigerate the whole dough ball, divide, allow to rest for a little time at room temperature before rolling. You will get used to this process,
      Gemma 🙂

  12. Cynthia on January 24, 2019 at 8:21 am

    Hello Gemma hope u well I wish I can make it I’ve given up I tried so many times but I just can’t get it right

    • Gemma Stafford on January 27, 2019 at 12:47 am

      Hi Cynthia,
      Are you saying the tortilla? I think I can figure this out. When you mix a flatbread it is important not to have it too wet if you wish to knead it. VITAL to the process is to rest the dough. Mix it up, knead it a little, then back into the bowl and leave it at room temperature for at least 30 minutes, or longer if you can. When you shape it into portions you can rest it again for a few minutes, this all helps to give you a dough which can easily be rolled thinly and baked.
      I hope this is of help to you,
      Gemma 🙂

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