These Whole Wheat Tortillas are the best I’ve tried. Perfect for wraps, quesadillas, burritos, or as a side for your favorite tortilla soup.

If you’re looking for traditional flour tortillas, try these Best Ever Flour Tortillas. I also love this corn tortillas recipe!

Whole Wheat Tortillas in a stack on a plate

I have tried several tortilla recipes before but can’t find one that beats this! Try it you won’t be disappointed!

What to serve with whole wheat tortillas

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Whole Wheat Tortillas

Prep: 30 minutes
Cook: 20 minutes
Total: 50 minutes
Servings: 12 tortillas
Calories: 167 kcal
Whole Wheat Tortillas are a must for any Mexican dish. These tortillas make a great way to top off any meal that you could possibly enjoy. 

Ingredients
 

  • 2 1/2 cups whole-wheat flour
  • 1/2 cup oil
  • 1 teaspoon salt
  • 1 cup warm water

Instructions
 

  • In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil, and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. Scrape the sides as needed.
  • With the mixer running, gradually add the warm water and continue mixing until the dough is smooth; about 3 minutes.
  • Take out the dough and divide it into 12 equal-sized pieces. I do this by making the dough into a big log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.
  • Using the palms of your hand roll each piece into a round ball and flatten it out on a baking tray. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.
  • Heat a cast-iron skillet, griddle or 12-inch skillet over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.
  • On a lightly floured board or countertop, use a rolling pin to turn each ball into an 8 to 10-inch flat circle (measure against your recipe if printed on an 8.5X11 sheet of paper). Be careful not to use more than a teaspoon or two of flour when rolling out each ball into a tortilla because too much excess flour will burn in the pan.
  • Grease the pan with a touch of oil and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly.

Notes

Recipe adapted from this website
Calories: 167kcalCarbohydrates: 17gProtein: 3gFat: 9gSodium: 195mgPotassium: 90mgFiber: 2gCalcium: 8mgIron: 0.9mg
Tried this recipe?Let us know what you think!

Kids review: They love these!!!!

Husband note: He says he never wants to return to store-bought after having these… I agree.

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9 Comments

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  2. Mmmm! These look great. I have done whole wheat and white and sometimes think the whole wheat are a little heavy. Do you always do ALL whole wheat, or have you tried half and half?

    1. I have tried the 1/2 ww and 1/2 white but with this recipe I only go whole wheat and don’t find them heavy at all. I roll my super thin though and I love Bob’s Red Mill Stone Ground Whole Wheat flour (and they didn’t pay me for that advertisement ;)).

    1. Well, I think that the right kind of oil to use is totally dependent on what you are making. I love walnut oil too!!! But you have to be careful on using that because it can greatly over power (in my opinion). In this case for the whole wheat tortillas, I still use canola oil but buy organic because canola oil is made from rapeseed, which is often sprayed with pesticides. So try to find a brand that is organic and pesticide free.

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