These Homemade Whole Wheat Tortillas are made with just 4 ingredients. They’re so easy to make and taste way better than store-bought! Perfect for healthy lunches and dinners.
**Posted 7/2013. Updated 3/2025*
Hi Friends!
Today I want to teach you guys how to make a Homemade Whole Wheat Tortilla! Whole-grain tortillas have been on my to-make list for quite a while now. If you’ve been reading my blog for any length of time, you know that I’m semi-obsessed with tortillas because they’re perfect for pretty much any meal. Throw some scrambled eggs and cheese inside for a breakfast quesadilla, add peanut butter and sliced bananas for a snack or turn them into tacos for lunch or dinner.
Are homemade tortillas healthier than store-bought tortillas?
Even though I do my best to buy brands that are 100% whole wheat and low in sodium, it’s rare that I can find a brand with an ingredient list that satisfies me. Often born of necessity, many store-bought varieties have preservatives and higher sodium levels to help give them a longer shelf life.
If you have the time to make your own, you just need a few simple ingredients and they keep for several days in the fridge.
And for the weeks you don’t have time to make your own? Here are the Best Healthy Store-Bought Tortillas.
Whole wheat tortillas versus white flour tortillas
The biggest benefit of choosing whole wheat tortillas is that they tend to be a bit higher in fiber and other nutrients since whole grains are being used. White tortillas are made with refined white flour which means many of the nutrients have been removed.
When I make homemade tortillas I use white whole-wheat flour which is a little lighter than whole-wheat flour but you can also feel free to experiment with things like sprouted wheat flour or some alternatives to wheat flour like chickpea or cassava flour.
How to make whole wheat tortillas without a tortilla press?
Although I’m sure having a tortilla press comes in handy if you make tortillas often, it’s one kitchen gadget that I don’t have. This is the one I would get though. (aff link)
If you don’t have one, there are several things you can use to press the dough flat including:
- A glass pie tin
- A heavy flat-bottomed skillet (if the bottom isn’t totally smooth you can put a large ziploc bag on top of the dough and then press down with the pan
- A dinner plate
- A heavy book
Whole Wheat Tortilla Recipe
Until now. And guess what? They are SUPER easy to make and only require 4 ingredients! Win!
PrintHomemade Whole Wheat Tortillas
With only 4 ingredients, these tortillas do away with the store brand mystery ingredient list. Roll them up and enjoy with breakfast, lunch, or dinner!
- Prep Time: 30 min
- Cook Time: 20 min
- Total Time: 50 minutes
- Yield: 8 1x
Ingredients
- 2 cups white whole wheat flour
- 3 Tbsp extra virgin olive oil
- 1/2 tsp salt
- 2/3 c warm water
Instructions
- In a bowl, mix together the flour, oil and salt.
- Slowly add the warm water while stirring until a rough dough comes together. Add a little extra water if needed.
- Turn the dough onto the counter and knead for about two minutes.
- Return to bowl and let rest for 20 minutes.
- Divide dough into 8 equal balls.
- Roll each ball into a circle (you want them to be pretty thin)
- Heat a pan over medium high heat and grease lightly.
- Drop one dough circle into the pan and let cook until bubbles form- about 1 minute.
- Flip over and cook another minute, pressing down with a spatula if needed. Repeat with remaining dough.
- Use immediately, store in an airtight container in the fridge or freeze.
Whole Wheat Flour Tortillas FAQS
What is the best type of flour for making whole wheat tortillas?
My favorite flour to use is white whole wheat flour. I find it’s lighter and not quite as dense as whole wheat flour. Here’s an article that describes the difference between whole wheat and white whole wheat flour.
Can you make whole wheat tortillas without oil?
If you don’t want to use oil, you could try substituting butter or shortening. Here’s a specific recipe for homemade flour tortillas made with butter.
How do you make soft and pliable whole wheat tortillas?
I’ve found the key to making soft and pliable tortillas is to not make them too thin. If you press them out too thin, they will dry out and crack or crisp up too much while baking.
You also need to store them in a sealed bag or container so they don’t dry out!
How do I prevent whole wheat tortillas from being too dry?
If you find your tortillas are too dry, you likely need to add more water. You could try increasing the water in this recipe to 3/4 cup.
What is the best way to store whole wheat tortillas to keep them fresh?
Let the tortillas cool completely and then store in a ziploc bag in the fridge.
How long do homemade whole wheat tortillas last?
Your tortillas should be fine in the fridge for about 5 days if stored properly
Can I freeze whole wheat tortillas for later use?
Yes! Cool completely and then stack and store in a freezer-safe bag for up to 3 months. To thaw, simply transfer to the refrigerator.
What are some creative ways to use whole wheat tortillas?
There are tons of things you can make with these homemade tortillas! They’re perfect for:
- Wraps
- Tacos
- Quesadillas
- Easy Layered Taco Bake
- Extra Crispy Bar Style Tortilla Pizza
- Baked flour tortilla chips
- Baked Ranch Taquitos
- Breakfast Enchilada Casserole
Here are 25 things to make when you’ve got tortillas on hand.
How to make vegan whole wheat tortillas?
This tortilla recipe is naturally vegan since the ingredients don’t contain any animal products.
Can I make gluten-free by using alternative flours?
If you need your tortillas to be gluten-free I would look for a recipe that is specifically designed using an alternative flour. Here are some ideas:
- High Protein Lentil Wrap Tortillas
- Gluten-Free Flour Tortillas
- Chickpea Tortillas
- Almond Flour Tortillas
Let’s chat: Do you make your own tortillas? Flour or corn?
If you’re a corn tortilla person check out my Homemade Corn Tortillas recipe here.
Enjoy!
–Lindsay–
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It’s amazing how easy it is to make tortillas. I’ve been making my own quinoa and buckwheat ones and I can’t get over how gosh darn simple they are to make.
Usually, I make them more flatbread style though, since I like them thicker. So good.
I totally agree with you on the crazy ingredient list. Homemade is so much better. Making these next week!!!
Lisa: such a good idea with the buckwheat flour. Yum!
oooho that sounds fab! what recipe to you use?
I use this one: http://www.lisalately.com/buckwheat-quinoa-flatbread ! If I want it thinner, I just add a bit more water too!
Yum! What ratios do you use for quinoa & buckwheat?
Lindsay, thanks for posting this delicious recipe! 🙂
I use this recipe Miachel http://www.lisalately.com/buckwheat-quinoa-flatbread
and you can totally change up the quinoa – buckwheat ratio. It’s pretty cool!
We have been making homemade flatbread for 8 years or so. We have used white flour:-( which was before I knew anything about nutrition), we have used spelt, aramath, all sorts of flours. Our oldest daughter who is now 14 has been in charge of making them for the past two years. She is GREAT at it. She never measures and has to feed a family of eight!!!
that’s awesome! good for her!
Love this!! Pinned and saved for when I can get to it.
This has been on my kitchen to-do list for a while! I want to see if I can make some lower carb ones…thanks for the inspiration!
have fun! can’t wait to see what you come up with!
You are so right about the list of ingredients on a package of tortillas. I’ve seen longer ones than the one you showed too. I think I need to try this. Fresh tortillas are absolutely the best!
When you posted these on instagram I was so excited. They look so easy and the list of ingredients is perfect.
let me know if you give them a try!
LOVE LOVE LOVE THIS as my child is tortilla smitten and DAMN that ingredient list is long even in the best of em!!!!
yay! she would probably love rolling them out with the rolling pin!
you know my initial thought… think GF flour would work?
i haven’t a clue. but def worth a try i’d say 🙂
Thanks for this recipe! They’re simple and yummy. Tips for rolling them thin? They always want to pull back in they aren’t quite as thin as I’d like and take awhile to roll
I haven’t made my own but I might now! I love fresh tortillas – especially corn.
corn is next on my list to try!
Done, done, and done, those look great!
One of my favorite things about “common” breads like tortillas, or naan is that while being delicious, they are so simple!
me too! love it!
I SO need to do this!
go for it! kiddos can help with the rolling pin 🙂
This is something that’s been on my “to make” list for awhile too. These look delicious and so simple too…cannot wait to give this a try!
yay!! enjoy!
Wow, I had no idea tortillas were that easy to make! I’m gonna have to save this one.
Yup. Making these.
enjoy, friend 🙂
wow that’s a whole lot simpler than i thought it was going to be after seeing your picture on ig! very cool!
right?! i thought it was going to be so complicated. but no!
I love this recipe! Thanks for sharing!
you’re welcome!!
I’m seriously going to give this a try today. They look so easy to make – I was thinking the same thing when I read this post, “why haven’t I done this before?!” 🙂
yay! let me know how they turn out!
I JUST said “I need to learn to make tortillas asap” because Im moving to a Mexican food desert. These look perfect!
hope they fill the void for you 🙂
Anyone tried this with quinoa flour? I might give it a go and see what happens
not yet. let me know how it goes!
This is awesome…I hate all the extras in commercial tortillas, too! Will be making these, for sure.
Doesnt get much simpler than that! I live in Texas, aka home to the best Mexican food ever, and have never made tortillas. It’s intimidating! But this doesnt look so bad…Ill def have to try it out!
I have looked up several recipes over the years and have yet to try to make my own tortillas. Thanks for sharing!
Wow I can’t believe how simple these look! I live alone and don’t have a freezer so I never eat tortillas as there are always so many left. Problem solved!
This is soooo awesome! I can’t wait to try it out!
So simple, so amazing! How long will they keep for do you think?
Thank you for this! So much! Very simple.
I am totally trying this!! Thanks for the recipe!
Wow – genius! Did they stay soft in the fridge?
I’ve never made my own tortillas, but they sure do sound simple enough! These look great!
I’ve never made my own but these look so easy! I can’t wait to try this.
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Awesome! Been trying to eat more whole foods & cut down on ingredient lists. Thanks for sharing this!!
Wow how simple!! Great idea
NICE way to simplify that messy list of unnecessary ingredients!
I love this!! I always thought it was super hard to make my own tortillas…. This seems so simple!
These look incredibly easy even though I’d probably end up with tortillas in very odd shapes. But hey, that makes them fun to eat right?!
Can’t wait to try these!! Thanks so much for the recipe!
Genius! We’ve tried to make our own flour tortillas before but the ingredient list was a lot longer and a lot more labor intensive. Definitely trying this!
I used to make something very similar but now that I am not eating grains, I make mine with cauliflower and they are soft and lovely.
Nice pics!
These look so good! I’ve been striking out in the stores for cleaner/healthier versions of tortillas and wraps, so these would be perfect! Thanks 🙂
This makes me really happy! I’ve been wanting to make my own tortillas but haven’t been willing to experiment; this seems pretty straight forward!
Genius!
I tried making some about a month ago and they turned out stiff. Are these soft? I should try this one. My recipes didn’t use any oil or butter so maybe that is why.
I’ve made my own before mainly because I realized I was out of them and wanted a quesedilla really bad. LOL so I had looked up a recipe but I feel like I had to put more into it than this, I really like that there are only 4 ingredients. Going to have to try this next time!
I’ve always thought the SAME thing about the ingredients list with tortillas! I never find one that’s remotely short. I’ve been eating corn tortillas for breakfast tacos lately though.
I’m definitely giving this recipe a try!
Oh this is awesome!!! Can’t wait to try! Thanks girl <3
Well lady, it’s time to BAG those puppies up and SELL EM! That is what we WANT & NEED to see on shevles! 🙂
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I love tortillas – especially the wheat ones!
These look way easier than I would have thought.
Pinned to try SOON!!
Thanks for sharing!
These look fantastic! I can’t eat wheat otherwise I’d definitely be giving these a go.
Who knew that it could be so easy to make your own tortillas and that they would use so few ingredients! I am loving this.
Love it! I made these once in Ithaca with a friends tortilla press… as we were ready to leave Houston, we bought one for ourselves… this is the perfect motivation to actually use it!
LOVE!!!! SO EASY!!! Even for me! 😉 I am thinking you can add cinnamon (dessert tortilla) or other flavoring is you want to change the taste of the tortilla – what do you think?
i think that sounds fabulous!
I finally was able to check out your recipe today and mine is basically the same. http://onceamonthmom.com/homemade-flour-tortillas-recipe/ I think I need to roll them out better when I make them so that they turn out thinner. They are delicious but I haven’t made them for awhile. Now I’m in the mood to make them again, thanks!!
I really want to try to make my own corn tortillas. The ingredients on some of these things are sketchy, and I’ve got a bag of corn flour sitting in my pantry…
me too! that’s next on my list!
Your recipe calls for White Whole Wheat? That flour is still brownish correct? Not completely white?
I have never used white whole wheat, what I have done instead is mix in some white all purpose with all natural whole wheat flour. I guess I gotta check out the “white whole wheat” flour.
yeah it’s still brownish..it’s just lighter than regular whole wheat flour!
Lindsay, you are a life saver. I’m allergic to almost all cereal grains (except, weirdly, wheat), and i can’t find a straight-up wheat bread option (everything has barley, oats, rye, corn, potato, etc.).
Thanks for sharing!
awesome! hope you like them!
Lindsay, how did you know?! I’ve been searching around for an easy whole wheat version. Thank you!
Is that really all that goes into them??? I need to make my own ASAP!
I JUST made these and they turned out great. They were so quick. I used regular whole wheat flour and so far they are pretty soft. I am going to reheat them in the skillet before dinner and hope they stay as yummy!
Hey…loved to know that u like and make tortilla’s so well..
Actually i am from India and here we this our staple food and we make it for lunch and dinner daily…its called “ROTI OR CHAPPATI” here in india…:)
Trying these with multigrain pastry flour. The dough is a little sticky but I will add a but more flour after it rests. So excited to do this recipe
Do you use hard white wheat or soft white wheat?
Thanks!
I’m not sure? I just buy the white whole wheat flour at the store!
I often buy tortillas or pitas and make chips, but if I can make them myself even better! I’m making these today.
hope they turned out well!
They are fantastic! Won’t need to try any more recipes. They work great for chips. I cut the rounds into eighths and freeze them in a bag so the chips are precut and ready to bake. Thanks!
Hi – Do I have to use white whole wheat or can I just use whole wheat?
i’ve never tried with regular whole wheat. it should work. might just be a little denser.
I recently saw a commercial tortilla made from whole wheat and black beans. A friend wants to try them so I suggested we make some. (I do make flour tortillas regularly.)
Any ideas on the ratio of black beans to flour? Because the beans will add some moisture, I’ll add water in small increments.
Other thoughts or ideas on this?
Hmmm, i’d maybe start with like 2/3 flour, 1/3 beans? If that turns out well maybe you could even work up to half and half?
This is a good start point. Thank you.
This is awesome. Maybe this has been mentioned, but I’m wondering about freezing them uncooked. I think it would work to roll them out and stack them in a round Tupperware with wax paper in between. That way I could pull out what I need, and I think I could probably cook them straight from frozen, if I used low heat. What do you think?
I think it would work. You could also try cooking them, letting them cool completely and then freezing them and just defrosting when you need them!
i was searching for a good recipe on wheat olive oil tortillas and I came across yours….I am trying them now and it just seems like maybe the baking powder would help to make them soft? well, I am using a iron cast tortilla grill…it makes them especially quick to get brown on both sides fast….so maybe this would be another venture to try with your recipe…anyhow thank you and I will let you know about the taste…..
hope they worked out well. i’ve figured out mine stay soft as long as i don’t roll them too thin!
This recipe and post is fantastic! My only question is: does any know the nutritional facts that go along with this recipe? Ie : calories, fat calories, carbs and protein per serving and the amount a serving is?
I don’t post the nutrition info but if you want it, you can always put the recipe into a free recipe calculator like spark people or my fitness pal!
Thanks for the quick response! And I didn’t even know such calculators existed! Will do! Awesome! Thank you again for the great recipe!
I just gave these a try, and they look nothing like the picture… I did use regular whole wheat flour, so I wasn’t expecting them to be the same as store-bought, but they are pretty stiff, despite following the recipe. They also don’t have any of the dark brown spots, and when I tried cooking it longer, it turned crispy like a taco shell! Any thoughts on what I did wrong? I really want this recipe to work for me because it was very simple, and I love how few ingredients are required!
make sure you don’t roll them too thin. the thinner they are, the stiffer they get and they crack easier. Also if your dough was too dry you may need to add a little water. The dark brown spots come from when the tortilla bubbles up in the pan so make sure you have your pan hot enough and don’t flip before it starts bubbling. Sometimes the first one or two don’t bubble as much but the rest should.
Thank you for the tips! I will try it again…mine never bubbled, so I think adding more water would have helped!
We generally cook with spelt flour in the home, so I tried this with spelt. I’ll need to tweak the recipe a bit, but my oldest (who’s not that old) exclaimed that the quesadillas I made with this recipe were terrific and that he wished Dad were here (he’s at work) because he would certainly like these. And this coming from a kid who rarely eats my chicken and doesn’t like cheese too often anymore. Thanks!
i’m so glad to hear that!
Hi, I come from Taiwan.
I just want to tell you that this is my first time making tortillas, and I’m happy to say it was a big success!! Never felt so proud of myself haha 😉
And my family love these too. Thank you so much for sharing this recipe, can’t wait to try another one!
yay! i’m so glad they worked out for you!
These turned out great. Better than any I have made before. I used the dough setting on my bread machine to knead them. Tastes good too!
yay!!! so glad to hear it!
I googled a recipe for homemade tortillas and found this one. Trying these now! Love all the ideas in the comments. This was extremely simple. The hardest part is allowing the dough to rest for 20 minutes.
These are really great tortillas!! My family is obsessed!!! Thanks for the recipe
yay! i’m so glad you like them!
me too! love it!
OMG thank you so much for this recipe! I had never tried homemade tortillas before and I love these! I’m never buying tortillas again 😛 yummy yummy yummy!
so glad you like them!
These were so fabulous! I added a wee dollop of my sourdough starter for extra flavour and it worked perfectly. They were soft and puffy and flavoursome. Perfect with some homemade falafel and salad.
so glad you liked them!
My fiancé makes these all the time now. We love them. Thanks for the recipe!
I’m definitely gonna try this. I have made the flour tortillas several times. I have found once u make like 5 or so& cook. put them in a closed ziplock bag & let them sit in the microwave for a bit. It steams them & makes them soft 🙂
Fabulous! I really wanted a nutritious alternative to the store brand chemical concoctions, and this is it. I was really surprised at how quick it was to turn out a batch that will last us the week.
Thanks so much!
Great recipe! Any chance you know of a gluten free version of a minimally processed tortilla made from rice flour or another flour, other than corn tortillas?
i don’t, sorry!
I tried this recipe and froze the tortillas after cooking them. They looked great straight after cooking. However, I defrosted one the next day in the microwave and it hardened before I had chance to eat it! Any suggestions on how to keep them soft, even though i am freezing them?
i’ve noticed that mine get hard if i roll them too thin. make sure you aren’t rolling them paper thin, instead make them compareable to storebought in thickness…and make sure they’re all the way cool before freezing? i’ve never tried freezing them so i’m not sure if that affects it or not?
Freezing works fantastic. I pull out what I need, and they thaw quickly and are fresh.
i just tried my own all purpose gluten and corn free flour and made awesome tortillas. 200g, 2 T oil and about 150ml water. 1/2t baking powder and salt. easy peasy. used them for wrap. made 6.
thanks for directions.
glad they turned out well!
Ummm how easy is this?!?! I had no idea making your own tortillas was this simple. I’m making tacos tonight— next time I’ll try your tortillas to go along with them!
I’m super stoked try these, they have to be so much cleaner and tastier than what’s in the shops. Should be perfect for some breakfast burritos. Nice one!
hope you like them!
When you say you use white whole wheat flour for your tortillas are you referring to hard white or soft white? I believe that the original flour tortillas used a soft white (low gluten) which grew well in northern Mexico and the southern U.S. but I’m not sure about this.
honestly i’m not sure. i just buy the bag that says white whole wheat
I love this recipe. I must admit I was skeptical about so few ingredients tasting good. I was very pleasantly surprised! Thanks.
so glad you like them!
Always wanted to try making my own tortilla shells so I tried your recipe the other day. I used Bob’s Red Mill organic whole wheat flower and they came out great!
I make the majority of the corn tortillas that we eat, my husband is really good at helping me with these. He has been in Mexico for a year and says he misses our tortillas, they don’t make them at home in Mexico, they are all store bought. I’ve had a few experiments with flour tortillas and when he gets home I’m gonna get better at them.
I’ve always wanted to try making my own tortillas – thank you for sharing!
Oh my gosh, I have ALWAYS wanted to make my own tortillas! For some reason, they always seem so intimidating. Thanks for the inspiration!
What would the measurement for coconut oil be on this recipe?
i’m not sure since i don’t use it all that often. you could try with just equal parts liquid coconut oil and see how they turn out!
This is my go to tortilla recipe. I usually make taco bowls but if I ever crave legit tacos, then I always make these tortillas! And the rest of my family loves them too!
yay! so glad you like them!
Hi there!
I really love wholewheat tortillas for lunch because possibilities are endless!
My question is, how long to keep them refrigerated in a ziploc bag before they turn dry or mouldy?
Thanks a lot.
they should be fine for 4-5 days
Thank you! Will make some tomorrow 🙂
These are awesome! I used a little more water than 2/3 to get a good consistency. I’ll be making these often!
so glad you liked them!
I followed your recipe exactly, except I added 1/2 tsp aluminum-free baking powder as well. I realized too late that I did not have a rolling pin to roll the eight portions out, so I “pet” them out with my hands. They turned out puffy, tender and delicious! Thank you!
glad you enjoyed!
I have pretty low quality olive oil (it’s in a clear bottle even though olive oil doesn’t like light) would the recipe also work with coconut oil? I know it might taste a little tropical but I think it shouldn’t be too different
I think it should work!
These tortillas are great fresh, but get dried out when I make ahead and freeze breakfast burritos and quesadillas for my kids breakfasts/lunches. Any tips? Also when making quesadillas, do you think I could cook tortilla on 1 side, flip over onto a plate, top with cheese and beans then cook on the other side, to minimize drying out?
i think you could do that. have you tried making them a little bit thicker? i’ve noticed mine dry out and crack more when i roll them a bit too thin.
this just inspired me to try making my own tortillas! you make it look so easy and it is probably easy, i have never really tried it.
I haven’t made homemade tortillas in forever! Yours are beautiful!
My husband typically cooks, but this is one I actually think I could do!!
I love this recipe! So easy and so many meal options with them!! I’m definitely trying these this week 🙂
Genius! I’ve been wondering how hard it is to make tortillas – this sounds pretty easy. Thanks for sharing this – perfect for dinner tonight. I have all the ingredients on hand! Score!
hope they were a hit!
How have I never done this?! So easy and healthy! That’s what I am all about. Thanks for sharing!
You’re welcome! Hope you enjoy them!
I’ve always wanted to make my own tortillas but have always found it intimidating. This looks like something I could totally do though. I will have to try it!
Can I use avocado oil instead of olive oil?
that should be fine!
Hello, I am looking forward to making these soon!
What is the cooking surface diameter of the pan you use? About how big are the tortillas once done? A quesadilla recipe I’d like to use these for calls for 10 inch tortillas. Sorry if silly questions… I’m a kitchen rookie!
I think i have a 12 inch skillet. You can make them whatever size you want but I’d say most of mine are smaller than 10 inches….probably closer to 8 inches. If you want 10 inch tortillas, just use a little more dough for each one and you’ll make fewer total tortillas.
Really easy to make and delicious!! I used whole wheat brown flour. I am going to make these all the time!!!
Love this recipe! Thank you, I live in Russia and you can only get white flour tortillas here! And my husband and I have swamped to healthier eating life style. I also tried 1.5 cups of while wheat flour with 1/2 a cup of buckwheat flour which was also great! Thank you! Was my last food to change!
yum! love the buckwheat addition!
I made these tortillas todays as I live in Germany and the closest supermarket doesn’t sell any. They were very soft and perfect when I made them. We used them a few hours later for quesadillas and then one cracked, but I believe that was because I had rolled them out very thin and we only had whole wheat flour at hand, but regardless, they were really yummy. I like that it is almost impossible to screw up the recipe. Will definitely try it again with different flour!
I lived in mexico for almost 4 years and I’ve never made my own since over there all I had to do was pop down to the corner store and buy them hot off the press. If you wrap them in a tea towel they will perspire a bit and keep soft. I’m going to try this recipe with stoneground brown flour. In South Africa we don’t have a huge range of flour options available. Will let you know how they turned out. Got my beans already soaking so tomorrow I will make bean tacos!
we loved these fresh off the griddle and found it was best to put extras pretty directly into a zip-top bag. That kept the moisture in them, so they remained pliable and delicious even when reheated.
I am so spoiled now. I try really hard to use whole grains but in the case of tortillas I have come up empty handed in my quest for a tasty whole wheat one. This little recipe is a game changer. Thank you from the bottom of my ( healthy) heart.
I don’t have white whole wheat and I don’t want to use white all purpose. Do u think a combo of spelt and regular whole wheat will work?
haven’t had a lot of experience baking with spelt but i think so!
Simple ingredients with easy-to-follow instructions. Thank you for posting this.
1st time ever making and they were so easy. Family loved ‘em! Thank you!
Thank you so much for the recipe. I am on the Daniel Fast and really wanted some tacos but the whole wheat tortillas at the store had a laundry list of additives in them! I tried your recipe and they turned out great. I used a little more water and lightly floured my rolling surface ( since I used more water the dough was a bit sticky). I didn’t have a rolling pin so I just used the handle of my whisk lol. I have an electric stove and heat setting 6 and a light spray in the pan of avocado oil was the winning combo for me. It took a few tries, but I ended up with 6 useable tortillas. I will be making these again and again!
I don’t have any white whole wheat flour, just regular whole wheat flour. Will that work for this recipe? How will it be different?
it should still work. Whole wheat flour is just a little denser than white whole wheat. They might need a little extra liquid.
İ just tried the reciept and it turned out very nice and easy, thank you so much, but İ see them getting harder after a while..how can i prevent them from getting crispy and how do i keep them soft?
store them in a ziploc bag with a paper towel and then microwave or heat in the oven before eating