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tortillas stacked on top of each other on a blue plate on the counter.
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Whole Wheat Tortillas

Homemade whole wheat tortillas are soft and pliable with a nutty, wheat flavor and just the right amount of chewiness. They are perfect for wraps, tacos, quesadillas, breakfast burritos, and more!
Prep Time10 minutes
Cook Time16 minutes
Additional Time30 minutes
Total Time56 minutes
Course: Breads
Cuisine: American
Keyword: whole wheat tortillas
Servings: 16 tortillas
Author: Lisa Bass

Ingredients

  • 3 cups whole wheat flour
  • ¼ cup oil
  • 1 teaspoon salt
  • 1 ⅓ cup water
US Customary - Metric

Instructions

  • Add all ingredients to the bowl of a stand mixer with a dough hook attachment. Knead for 7 to 10 minutes until a smooth ball forms and the dough is elastic and not sticky. Cover with a tea towel and let the dough rest for 15 minutes to one hour.
  • Divide the ball of dough into 16 pieces, keeping them consistent in size. A bench scraper is helpful for this part. On a lightly floured surface, roll each piece into a thin tortilla with a rolling pin.
  • Heat a large, cast iron pan over medium-high heat with a little oil. Place the first tortilla in the pan and cook for 30 - 45 seconds on each side. You're aiming for golden patches on the tortillas while keeping the cook time short. Adjust the heat if needed on the next tortilla. The key to soft, foldable tortillas is not overcooking them.
  • Place cooked tortillas on a clean tea towel, folded over to trap the heat and moisture. Enjoy!

Notes

  • Please double-check amounts when using the multiplying feature in the recipe card. 
  • If you are looking for gram measurements, toggle to the “metric” version in the recipe card.
  • A rolling pin works better for flour tortillas, while a tortilla press works well with corn tortillas. 
  • The rest period relaxes the gluten in the flour, making the dough easier to roll out. Warm water in the recipe makes rolling the dough easier, as well.
  • Roll the tortillas thinly so that they cook quickly and completely, and resemble a tortilla. However, if they are too thin, they may scorch or burn. 
  • This recipe makes a pretty big batch, so plan to use them through the week in other ways!

Nutrition

Serving: 1tortilla | Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 147mg | Potassium: 82mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 2IU | Calcium: 8mg | Iron: 1mg