Whole Wheat Flour Tortillas

These homemade whole wheat tortillas use a simple blend of whole wheat and all-purpose flour with warm water, oil, and salt. No yeast, no lard, no mixer needed. The dough comes together by hand and rests for just 15 minutes before rolling.

The mix of both flours is smart. Pure whole wheat tortillas tend to be stiff and crumbly. Adding all-purpose flour gives the dough enough gluten to roll thin and stay flexible without tearing. Oiling the dough balls before resting keeps the surface from drying out and makes them easier to flatten.

Cook each tortilla on a dry, preheated skillet until bubbles form on top and brown spots appear underneath. You want them pliable, not crisp. Stack them under a towel as they come off the pan so they steam slightly and stay soft.

Kitchen Tips

• Roll the dough as thin as you can. Thick tortillas puff up too much and turn bready instead of soft.
• Don’t grease the pan. A dry skillet gives you those characteristic brown spots without making the tortillas greasy.
• Keep cooked tortillas in a stack under a clean towel. The trapped steam keeps them from drying out.
• These freeze well. Layer parchment between each tortilla and store in a zip-top bag for up to a month.

Variations

• Cut into wedges and bake until crispy for homemade tortilla chips.
• Add a pinch of cumin or chili powder to the dough for flavored tortillas.
• Use all whole wheat flour for a nuttier, heartier tortilla. Roll a little thicker since it’ll be less pliable.