Whole wheat flour tortillas come together quickly with just a few ingredients. They are perfect for soft tacos, burritos, wraps, or eating with soups.
Probably the “hardest” part of making whole wheat tortillas is rolling them out. And as long as you’re willing to accept the funny shapes that often come out, you’ll be just fine. There’s an art to rolling out round tortillas and I’ve yet to perfect it….but that’s how we know they’re homemade.
- Whole wheat flour (I use freshly ground soft white wheat)
- Vegetable oil (I use avocado oil)
- Hot water
- Baking powder
- Ground flax seed
Tips for making tortillas
- Mix dough until it just comes together, don’t overmix
- Let dough rest for 10 minutes before rolling out
- Don’t worry about funny shapes – just go with it
- Use a hot, dry skillet to cook the tortillas. The skillet should be a little hotter than it is to make pancakes.
- Let the tortillas cook on one side until then start to bubble all over. Then flip and cook the other side.
- Stack tortillas on a plate lined with a clean towel.
- Cover the tortillas with a towel to keep them warm and soft.
How to use whole wheat tortillas
We are a serious tortilla eating family, in fact, someone in the family eats them everyday. They are great for snacking on plain or with a little bit of butter. But there are many other things you can do with them.
- bean burritos
- quesadillas – add cheese, tomatoes and onions and melt
- a side for taco soup
- spread with hummus and roll up
- spread with cream cheese mixed with salsa (my kids love this)
- soft tacos
- fill with scrambled eggs and vegetables for a breakfast taco
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- 3 3/4 cups freshly ground whole wheat flour (I grind 2 cups of grain to get this)
- 1/2 cup oil (I use avocado oil)
- 7/8 cup hot water
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 cup ground flax seed (optional)
- Mix all of the ingredients together in a mixer until well mixed. Don't over mix them, tortilla dough doesn't like to be handled a whole lot.
- Let rest for 10 minutes with a towel over the bowl.
- Pinch off ping pong ball size pieces and roll out on a floured surface. I like mine pretty thin, when my children make them they roll them out thicker, they are good both ways so don't stress out about it.
- Cook on a hot skillet.
- Stack on a plate with a towel to cover them.
To store them in refrigerator, wrap them in a cloth napkin and put in a zip lock bag.