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Whole Wheat Tortillas Recipe

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3.8 from 7 reviews

This recipe guides you through making soft, pliable whole wheat tortillas from scratch using simple ingredients. The dough is kneaded and rested for optimal texture, then cooked on a skillet to produce warm, flexible tortillas perfect for wraps, tacos, or burritos. The method is straightforward and yields eight servings, with tips for storage and reheating included.

Ingredients

Dry Ingredients

  • 2 cups whole wheat flour (or white whole wheat or 50/50 whole wheat and all-purpose flour)
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder

Wet Ingredients

  • 3 tablespoons room temperature unsalted butter or oil
  • 3/4 cup warm water

Instructions

  1. Combine dry ingredients: In a large bowl, mix the whole wheat flour, salt, and baking powder thoroughly until the salt is evenly distributed.
  2. Add butter or oil: Incorporate the butter or oil into the flour mixture using your hands or a fork. Using your hands is recommended to ensure the fat is fully mixed and the texture becomes sandy with no large pieces of butter.
  3. Add warm water and form dough: Pour the warm water into the flour and fat mixture, mixing with your hands until a dough ball forms. Knead the dough for approximately 5 minutes until smooth, either in the bowl or on parchment paper.
  4. Rest the dough: Place the dough ball back into the bowl if needed, cover with a damp clean linen or oiled plastic wrap, and let it rest at room temperature for about 20 minutes to relax the gluten.
  5. Preheat skillet: Heat a skillet over medium heat without greasing it.
  6. Divide the dough: Cut the dough ball into 8 equal pieces using a bench scraper or knife. Keep the portions covered to prevent drying, placing one piece to roll out on parchment paper.
  7. Shape each tortilla: Flatten each dough piece with your palm into a small disk. Roll the dough with a rolling pin, flipping and rotating it frequently to create an even, thin circle almost translucent.
  8. Cook the tortilla: Place the rolled tortilla onto the preheated skillet. Cook for about 60 seconds, gently sliding it occasionally to prevent sticking and ensure even cooking.
  9. Flip and finish cooking: Flip the tortilla and cook for an additional 30–60 seconds until fully cooked and no raw dough remains.
  10. Keep tortillas warm: Remove the cooked tortilla and cover with a clean, damp kitchen towel or place in a tortilla warmer to keep soft and warm.
  11. Repeat: Continue cooking the remaining tortillas using the same process until all are cooked.
  12. Storage: Use immediately, or store in a resealable bag for up to 2 days at room temperature, or refrigerate up to 1 week. For longer storage, freeze with parchment paper between tortillas in a freezer-safe bag for up to 3 months.
  13. Reheating: To reheat, warm a dry skillet over medium-high heat. Flick a few drops of water on refrigerated tortillas to rehydrate bran, then cook each side for 15–20 seconds. Keep warm wrapped in a towel or use a tortilla warmer. Alternatively, microwave tortillas stacked with a damp paper towel in 20-second bursts to maintain softness.

Notes

  • Using your hands to mix the butter into the flour ensures better texture and even distribution.
  • Resting the dough for 20 minutes helps gluten relax, making tortillas easier to roll and softer.
  • Do not grease the skillet; cooking on a dry pan delivers the best texture and light browning.
  • Flipping and rotating the dough while rolling promotes gluten stretch and prevents shrinkage.
  • Keep dough portions covered to prevent drying before cooking.
  • Store cooked tortillas between dampened linens to maintain softness.
  • Water flicking before reheating revives refrigerated tortillas by rehydrating the bran.
  • Freezing tortillas separated by parchment paper prevents sticking and eases thawing.

Find it online: https://simpleplatter.com/whole-wheat-tortillas-recipe/