These whole wheat tortillas are soft, flexible, and made from a few simple pantry ingredients. Ready in under an hour, they’re ideal for tacos, wraps, quesadillas, or meal prep.
If you’re used to store-bought tortillas, homemade ones are noticeably different: tender, pliable, and with a fresh wheat flavor that works equally well for savory dinners and breakfast wraps.
This batch yields 8 tortillas. You can make them with 100% whole wheat flour for a heartier taste, or use a 50/50 mix of whole wheat and all-purpose flour (or white whole wheat) for a milder flavor and softer texture.
What’s To Love
- Made with simple pantry ingredients
- Soft and pliable — folds without cracking
- No mixer required
- Freezer-friendly
- Can be made 100% whole wheat or half whole wheat
Ingredient Notes
Scroll to the recipe below for exact measurements. These notes explain how ingredient choices affect texture and flexibility.
- Whole wheat flour – 100% whole wheat produces a robust wheat flavor and denser texture. For a gentler taste and softer tortilla, use half whole wheat and half all-purpose flour, or try white whole wheat if you can find it.
- Butter – Unsalted butter adds flavor and pliability. You can substitute a neutral oil if you prefer; different oils slightly change color, texture, and taste.
- Warm water – Warm (not hot) water helps hydrate the flour and makes kneading easier.
- Salt – Essential for flavor — don’t skip it.
How to Make Them
- In a large bowl, stir together the whole wheat flour, salt, and baking powder. Add the butter.
- Work the butter into the flour with your hands or a fork until the mixture resembles coarse sand.
- Add the warm water and mix until a dough forms. Knead about 5 minutes until smooth. Cover and let rest at room temperature for 20 minutes.
- Preheat a dry skillet over medium heat. Divide the dough into 8 pieces. On parchment, roll each piece into a thin circle, flipping and rotating as you go.
- Cook in the hot skillet about 60 seconds, flip, and cook another 30–60 seconds until cooked through.
- Keep finished tortillas warm in a towel and repeat with the remaining dough.
Tips for Success
- Use a heavy skillet—cast iron or heavy stainless steel gives more even heat and better browning than thin pans.
- Use the first tortilla as a test. If it browns too fast, lower the heat. If it’s still pale after about 60 seconds, raise the heat slightly.
- Don’t overcook. Overcooked tortillas become dry and brittle, especially with whole wheat flour.
- Stack cooked tortillas and keep them covered with a clean towel. Trapped steam keeps them soft and flexible.
Why Do My Tortillas Crack?
If tortillas crack when folded, they were likely overcooked or the dough needed more water or fat. Reduce cook time slightly or add a splash more warm water to the dough next time.
Can the Dough Rest Longer?
For best texture, roll and cook after a 20–30 minute rest. Whole wheat dough is more temperamental than all-purpose dough because the bran continues to hydrate and can interfere with gluten development if left too long. Refrigerating is possible but the dough will keep absorbing moisture and may become denser. If you chill the dough, bring it completely back to room temperature before rolling.
Vegan Option
To make vegan tortillas, use vegan butter, refined coconut oil, or a neutral oil such as avocado, light olive, or vegetable oil.
Storage and Freezing
Store cooled tortillas in a resealable bag at room temperature for up to 2 days. Refrigerate for up to 1 week. To freeze, separate tortillas with parchment paper and place them in a freezer-safe bag for up to 3 months.
How to Reheat
Reheat on a dry skillet over medium-high heat (cast iron works best). If tortillas are stiff from refrigeration, flick a few drops of water on the surface before reheating to rehydrate the bran. Heat about 15–20 seconds per side, then place in a tortilla warmer or wrap in a clean towel so steam softens them.
For reheating a full stack, the microwave is effective: place tortillas on a plate, cover with a slightly damp paper towel, and microwave in 20-second bursts until warm and steaming. The damp towel prevents the whole wheat fibers from drying out.
What To Do with Them
- Use for quesadillas, wraps, or tacos.
- Swap them in place of corn tortillas for baked or fried taquitos to make flautas.
- Slice into strips for topping soups or salads.
❤️ Have you tried these whole wheat tortillas? ❤️
Please leave a review and rating to let me know how they turned out. I appreciate it!
Whole Wheat Tortillas
Ingredients
- 2 cups (250 grams) whole wheat flour or white whole wheat or 50/50 whole wheat and all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons (42 grams) room temp unsalted butter or oil
- 3/4 cup (177 ml) warm water
Instructions
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In a large bowl, combine the whole wheat flour, salt, and baking powder until evenly mixed.
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Add the butter or oil and work it into the flour with your hands or a fork until the mixture resembles coarse sand.
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Add the warm water and mix until a dough ball forms. Knead for about 5 minutes until smooth.
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Return the dough to the bowl, cover with a damp towel or lightly oiled plastic wrap, and rest at room temperature for 20 minutes.
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Preheat a skillet over medium heat; do not oil the pan. Divide the dough into 8 pieces and keep them covered until you roll each one.
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Flatten a small dough ball with your palm, then roll it thin on parchment, flipping and rotating to encourage even stretching.
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Cook each tortilla in the hot skillet about 60 seconds, flip, and cook another 30–60 seconds until no longer raw.
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Keep cooked tortillas warm between damp towels while you finish the batch.
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Store in a resealable bag at room temperature for up to 2 days, refrigerate up to 1 week, or freeze with parchment between tortillas for up to 3 months.
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To reheat, warm in a dry skillet 15–20 seconds per side, or microwave a stack covered with a slightly damp paper towel in 20-second intervals until steaming.
Notes
- Nutrition data is an estimate provided as a courtesy. For precise values consult a nutrition professional or your preferred calculator.