If you're looking for a healthier way to enjoy tacos and burritos, try making your own tortillas at home. Whole wheat tortillas are a great alternative to store-bought varieties, and they're easy to make with just a few ingredients.
These fresh, soft tortilla wraps are perfect for our Chili's Steak Fajitas as well as Lamb Kofta Wraps, and our Keto BLT's.
Why you will love this recipe
Making your own whole wheat tortillas is a great way to control the ingredients and quality. Whole wheat tortillas are a healthier alternative to store-bought tortillas, and they are easy to make at home. You can make homemade salsa also with our Easy Pico de Gallo recipe!
You can substitute a gluten free flour mix for the whole wheat flour and have fresh, gluten free wraps! This recipe for flour tortillas doesn't use butter or lard, just olive oil, so they are naturally dairy free and vegan.
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Ingredients
In this tutorial, we will show you how to make whole wheat tortillas from scratch. You will need some basic kitchen supplies and ingredients, including flour, water, oil, and salt. With just a few simple steps, you can have delicious homemade tortillas ready to eat!
- Whole wheat flour - you can use all purpose flour or a gluten free flour blend also.
- Boiling water
- Olive oil
- Salt
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Homemade Tortillas
You can easily double or triple this recipe and make plenty to store or freeze.
Mix the ingredients
- Mix the salt into the flour in a mixing bowl. Make a well in the center.
- Add the boiling water and the oil into the middle of the bowl of flour.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Roll out the tortillas
- While the dough is hot, form six equal sized balls. Flatten into discs. Heat a skillet to medium.
- Flatten the discs on a lightly floured surface using a rolling pin. Roll thinly to about 9" diameter.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Cook the tortilla wraps
- Place a tortilla in the pre heated skillet. Cook 2 minutes on each side.
- After removing from the skillet, either spritz with a mist of water, or cover with a cloth.
Using Fresh Made Tortillas
The tortillas will be hot and firm when first removed from the skillet. The trick to have soft pliable tortilla wraps is for them to soften as they cool, then store in a bag. You can do this several ways.
- Layer the wraps with dish towels. This will cause them to release steam that is trapped and will naturally soften them.
- You can let them cool, put them in a plastic bag, and they will have naturally softened after a few hours.
- Place them in a covered tortilla warmer. The trapped steam will soften them.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve these flour tortillas while still warm with our Chili's Steak Fajitas or use them for quesadillas, sandwich wraps, or anything you would normally use store bought tortilla wraps. They make the best soft tacos also. And, don't forget the Pico de Gallo!
They are so good, you may need to quadruple the recipe!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
Substitute the flour with a gluten free flour blend such as gluten free oat flour, rice flour, tapioca, etc. Don't substitute almond flour or coconut flour with this recipe though, as there is not enough elasticity to hold the dough together.
Variations
These bright variations will make your family smile!
- Spinach Tortilla Wraps - Add three tablespoons of spinach powder to the flour mixture. Dried, powdered vegetables are available in many grocery stores.
- Beet Tortilla Wraps - Add three tablespoons of beet powder to the flour mixture. You can also add Ube powder, a Japanese purple sweet potato.
- Carrot Tortilla Wraps- Add three tablespoons of carrot powder to the flour mixture.
Equipment
You want a non stick skillet or a seasoned cast iron skillet to cook the rolled out dough. The water mister lets you soften the crisp tortilla wraps faster than they soften on their own.
Storage
Store your tortilla wraps in a plastic bag in the refrigerator for up to a week. You can also freeze them for up to a month.
Tips for Success
- Wait for the tortillas to soften before rolling them up as burritos or sandwich wraps. They will soften naturally on their own, or quickly with a light mist of water.
Frequently asked questions
Preheat your oven to 300 degrees. Wrap your tortillas in aluminum foil and place in the oven for 10-15 minutes until fully heated through.
Covered tortillas will last a few days at room temperature. They will stay fresh for a week sealed in a ziploc bag in the refrigerator, or a month in the freezer.
Yes! Easily. You can simply put them in a ziploc bag and lay them flat in the freezer. If you want to only pull a few out at a time, place a piece of wax paper in between each tortilla wrapper.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Whole Wheat Tortillas
Ingredients
- 1 cup whole wheat flour
- ½ teaspoon salt
- ½ cup boiling water
- 2 teaspoon olive oil
Instructions
- Measure the flour into a mixing bowl. Add the salt. Mix well. Make a well in the center of the flour.1 cup whole wheat flour, ½ teaspoon salt
- Pour the oil and boiling water into the center of the bowl of flour. Use a spatula and mix the hot dough until it is smooth and forms a ball.½ cup boiling water, 2 teaspoon olive oil
- Divide the ball of dough into six equal portions. Flatten them into small discs.
- Roll each small disc of dough out into a circle about 8 to 9" diameter. Preheat a skillet to medium high.
- Lay out a tortilla wrap onto the hot skillet. Lower the heat to medium and cook for 2 minutes on each side or until they are bubbly and lightly browned.
- Set cooked tortilla wrapper on a cloth dish towel or plate. Repeat process with remaining rolled out tortilla wrappers.
- If needing softened wrappers quickly, use a spray mister of water and spritz them lightly. They will soften for rolling naturally though if let to sit covered with a clean cloth dish towel. Serve with fajitas, make soft tacos, use a sandwich wraps.
Notes
- Wait for the tortillas to soften before rolling them up as burritos or sandwich wraps. They will soften naturally on their own, or quickly with a light mist of water.
Nutrition
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