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!
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
- Slow Cooker Mexican Shredded Chicken
- Slow Cooker Chipotle Barbecue Chicken
- One Pan Southwestern Pork Tenderloin
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Whole Wheat Tortillas
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
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.
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?
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 ;)).
From a nutritional standpoint, what do you think is the best oil to use? I love coconut, but it tastes too coconutty.
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.