Homemade Whole Wheat Tortillas

Tortillas are something I’m pretty picky about.  As most grocery store tortillas have partially hydrogenated oils (trans fats) in them, it’s not often I find one that I’m willing to purchase.  We’ve been able to find some good ones that are pretty high in fiber from Sam’s Club, but we only get those every once in a while, if one of our parents picks them up for us, since we don’t have a membership.  Otherwise, the tortillas I find suitable for us at the grocery store are a bit too pricey for the 10 tortillas usually in the package.  So, as I usually do when I can’t find something to be satisfied with from the store.. I made my own!

As luck would have it, these were super easy and so delicious.  Alex had one of his childhood friends over for dinner the other night, and I made these for tacos.  Knowing they were whole wheat, Alex was a little worried they wouldn’t be good enough for company, but he ended up being pleasantly surprised.  They’re just what you would expect from a flour tortilla, with subtle flavor and a hint of nuttiness, being whole wheat.  And no chemicals or hydrogenated oils!  Excellent.

I love how few ingredients these have, and how customizable they are.  All it takes is flour, water, a bit of salt and olive oil.  They’re so customizable, too!  Add in some spices/herbs to change up the flavors, or even purée some spinach and throw it into the batter.  I can see some good garlic wraps coming into my kitchen soon – I always have been a crazy garlic fiend.  Maybe even some sweet cinnamon tortillas?

These are a pretty awesome way to wow your guests with a purely from scratch meal for a taco night with friends.  You don’t have to let them know just how simple they are to make.  😉


Homemade Whole Wheat Tortillas

yields about 10 medium tortillas

Homemade Whole Wheat Tortillas

  • 2 cups whole wheat flour
  • 3/4 tsp salt
  • 3 Tbsp olive oil (or other neutral oil)
  • 2/3 cup water

In a medium bowl, stir together the flour and salt. Add the olive oil and water, and stir to combine, forming a wet dough. Cover the bowl with a towel, and allow to rest for about 20 minutes so the water is all absorbed.

After resting, turn out onto a lightly floured surface and divide into 10 pieces. Roll each piece into a ball. Set aside.

Heat an ungreased skillet over medium high heat. On the lightly floured surface, roll out one ball of dough into a thin round, and then transfer it to the heated skillet. Cook for about 1 minute, flip and cook the other side until it has lightly browned spots, about 30 seconds to a minute. Roll the next tortilla out while the first one is cooking. Repeat with the remaining dough balls until all are cooked.

Serve immediately, or store in an airtight container in the refrigerator (or freeze for up to 2 months).