Whole Wheat Tortillas
Save RecipeMy 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.
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.
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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My rustic and hearty Whole Wheat Tortillas recipe is an absolute staple in my house, from breakfast burritos to wraps and so much more!
- 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
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In your stand mixer bowl (or any other large bowl), mix the flours, baking powder and salt together.
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Next, add the oil into the dry ingredients and mix with your hands, rubbing the oil into the flour until the mixture is crumbly.
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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.
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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.
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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.
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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.
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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.
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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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Meet Gemma
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Hi Gemma , can I use whole oat flour or need to add all purpose flour? Thanks.
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 😊
Great recipe! Thank you Gemma.love this site.
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 🙂
That is great Lorie, I am delighted to hear this, thank you for this kind review,
Gemma 🙂
Could spelt flour be used instead of wheat?
Yes Kim but just not that it might absorb the liquid differently. You might need to add more or less.
Best,
Gemma.
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.
YES! Enjoy!
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 😅
Hi, yes, you can use regular flour.
Oh I wanted to say that they do freeze nicely as I will have some defrosted this weekend to make my enchiladas^^ thanks again!
YUM i am delighted to hear that!
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^^
Hi there! I am delighted to hear that, send us a picture!
Can these be frozen and if so the best way to thaw them
They can be frozen then defrosted at room temperature 😀
Thank you so much for all your videos.
It’s my pleasure 😀
Hi Gemma,
Can you make just a few and store the dough for a few days and or freeze the dough balls?
Thanks
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 🙂
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
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 🙂