Homemade Whole Wheat Tortillas: It’s Easier Than You Think

homemade whole wheat tortillas done

Don’t you just hate it when you want to make something, and you find that you’re missing that one ingredient that is indispensible?

We had some shawerma meat leftover from a birthday party we attended, but didn’t bring home enough of the soft lavash bread to wrap it all with. No matter, there are some flour tortillas stored in the freezer that we could use in a pinch, right?. Lemme check the freezer… DUN DUN DUNNNN!

No tortillas.

What to do, what to do? Do I hop in the car and dash off to the store for one measly package of tortillas? If you read the title of the post, you know the answer to that question.

I CAN make my own flour tortillas!

I wasn’t about to waste precious gas going out to the store. Besides, the my last attempt at making tortillas wasn’t a smashing success and I was hoping to try again. So, I fired up the browser and surfed on over to Food Blog Search to look for tortilla recipes. It wasn’t long before I found the recipe that I wanted to try: Homesick Texan’s quest-ending flour tortilla recipe.

She used all white flour in her recipe, but I decided to go with half white and half whole wheat flour to make the tortillas. Everything else I left pretty much the same.

Homemade Whole Wheat Tortillas

adapted from Homesick Texan’s adaptation of The Border Cookbook‘s recipe

5 oz all purpose flour
5 oz whole wheat flour (I used 100% Stone Ground Whole Wheat from Bob’s Red Mill)
1-1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup warm milk

Method

Mix the dry ingredients together.

homemade whole wheat tortilla mixing flour

Slowly add in the wet ingredients.

homemade whole wheat tortilla pouring milk

Stir until the ingredients come together in a loose, sticky ball.

Knead on a floured surface for a couple of minutes. Place the dough ball in a bowl and cover with a towel or plastic wrap for at least 20 minutes.

homemade whole wheat tortilla dough resting

After the dough has rested, roll it out into a thick log, then cut it in half. Cut each half in half again, and then once more so that you now have 8 roughly equal portions. Roll each portion in to little balls and then set it aside to rest for at least another 10 minutes.

NOTE: If you don’t let the dough rest enough, it will pull back on you and won’t roll out very thin. The longer you rest the dough, the more pliable it will be and easier to roll out flat.

Now we’re rolling

Heat a pan over medium heat.

Take a dough ball and press it out into a small patty about 4 inches across.

On a lightly floured surface, roll the dough out with a rolling pin, giving the dough a quarter turn after each pass. When the tortilla is about 8 inches across, it’s ready to be cooked.

Cook the tortilla for about 30 seconds on each side.

When I rolled out the first ball, it didn’t come out all nice and circular. So I abdicated to Annie, who is much better at pie making and wielding a rolling pin in general. Here’s a video I made, capturing the mistress in action:

So, there you have it. Home made whole wheat tortillas. It was easier than I thought, and a lot more satisfying too!

homemade whole wheat tortillas done

Next time, I think I’ll use flax seed oil instead of regular veggie oil. I wonder what would happen if I use all whole wheat flour instead of half and half. Do you have any thoughts, comments, and suggestions?

Aloha, Nate

15 Comments Post a Comment
  1. Jeanine says:

    >Wow, your tortillas turned out beautifully! I’m thinking all whole wheat may be too heavy, but worth the try!

  2. pietra says:

    >I thought WW would be heavy as well but it’s not! So worth the effort IMO.

  3. chow says:

    >Wow, homemade tortillas, they look amazing!

  4. Kevin says:

    >Making your own tortillas sounds like fun and they look good!

  5. Jude says:

    >It’s always fun to make things you normally wouldn’t. Much healthier, too with the whole wheat.

  6. Nate-n-Annie says:

    >@Jeanine – I will try them again with 100% whole wheat, after doing a little more research on how to keep it light.

    @pietra – I agree – it’s definitely worth the effort.

    @chow – thanks!

    @Kevin – it *was* fun – even the kids got involved :)

    @Jude – Looking forward to doing this again.

  7. Chris says:

    >Oooh, I’ll try this!

  8. [eatingclub] vancouver || js says:

    >The tortillas looks good! I’ll be waiting for the all whole wheat tortilla post too.

  9. Nate-n-Annie says:

    >@Chris – please do, and let us know how it turns out for you!

    @JS – Thanks! It might be a little while before we get back to tortillas (we have so many recipes to share). If you subscribe by email, you will be sure not to miss it when it does come out.

  10. Anonymous says:

    >whoa, you are awesome. I have been looking for an “eat clean” tortilla recipe, and there you have it. THANKS THANKS AND THANKS. I actually have another kind of flour I am going to sub for the WW, but the basics are exactly what I need.

  11. Anonymous says:

    >Great recipe. You might want to avoid using flax oil as it goes rancid with heat exposure. I used grapeseed in mine and it was awesome.

  12. Nate-n-Annie says:

    >@Anonymous – thanks for the tip!

  13. Dances with Corgis says:

    >Hi! I made this recipe this weekend and it came out fabulously (see my blog for a write up and some link love to ya).

    Thank you for posting this, they came out AWESOME.

    Cheers,
    Courtney

  14. Sarath says:

    >In India (especially north India), we use complete wheat flour with slight pepper + soya powder + oat bran to make delicious & equally health tortillas called as "Chappati"

  15. Diana says:

    Using all wholewheat is called chapatti.

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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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