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Whole Wheat Tortillas

4.69 from 74 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!
By Gemma Stafford | | 82

Last updated on November 11, 2019

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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

4.69 from 74 votes
Print Recipe
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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82 Comments
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Chris
Chris
1 year ago

This is a question. Are the ingredient weights the actual weight used in testing this recipe? Or, are they approximations of the volume measurement used? I want to try the recipe but 142 grams for a cup of flour seems much heavier than most US flours for the average 1 cup measure. I generally only scale all dry ingredients. If it is what was actually tested, that is great and I’ll go with it. Please let me know. Thanks.

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Padma priya Karthikeyan
Padma priya Karthikeyan
2 years ago

This is more like a chappati in India, we don’t add any baking powder to it, just whole wheat plain flour, pinch of salt, pinch of sugar, 1 spoon yogurt, water that’s it those tortilla will be even more crispy when rolled thin and soft when rolled thick.

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Ally
Ally
2 years ago

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

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doron
doron
2 years ago

Looks amazing! Can’t wait to try these.
but I don’t understand how is it only 136 calories, adding up all the ingredients comes up to over 2000 calories: 355g whole wheat * ~3.3 cal/g + 142g ap flour * ~3.4cal/g + 57ml (54g?) oil * 9cal/g. which equals 2140.3 divide that by 10, will give 214 calories per serving, or am I missing something?

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Handi Sandi
Handi Sandi
1 year ago

Made these and I am absolutely in love with this recipe! They freeze nicely, heat up great, easy to make and taste/texture is better then store bought. I learned to make regular flour tortillas from an ex’s Mexican Native mother. She was pro and she would approve of these as well. She used to use a seat post from a bike to roll them out. Best tool ever. Great recipe! My new go to recipe.

Last edited 1 year ago by Gemma Stafford
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Lorie
Lorie
3 years 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 🙂

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Kim
Kim
2 years ago

These wraps are great! I use a mix of ap flour and spelt flour and I sometimes add dried herbs or paprika to give them some pep. Thanks for the recipe!

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Angela Spielbusch
Angela Spielbusch
2 years ago

Great whole wheat tortilla!

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Ana
Ana
2 years ago

Where do you get nutrition fact? Because i made the recipe but the numbers doesn’t fit. I have that for 10 servings every serving will have 196.5 calories but you have 136 cals per serving…

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Gemma Homer
Gemma Homer
2 years 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

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Wendy Dennis
Wendy Dennis
26 days ago

Great recipe! It will be my go-to for wheat flour tortillas. I especially appreciate your noting that the amount of water needed can vary depending on…anything, really – the type of flour, humidity in the air, etc. This was my first time making tortillas, and I had to add just a bit more water than what the recipe calls for, but I will always start with less, as you suggest. BTW, I used a stainless steel frying pan with no oil added and it worked just fine. Yeah, an All Clad so a nice thick base, but SS does work.… Read more »

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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