- 2½ cups whole wheat flour*
- ½ cup extra virgin olive oil
- 1 tsp salt
- 1 cup warm water
- *I grind my own flour in my Blendtec, but store bought will work fine too.
- In a heavy-duty mixer, with a dough-hook {I use and love my KitchenAid}, mix together the flour, salt, and olive oil until crumbly, about 3 to 5 minutes.
- With the mixer running, gradually add the warm water and continue mixing until smooth.
- Remove the dough and cut into 12-16 equal pieces. I just roll it into a long log shape then I cut it in half and each of those pieces in half, etc, until I have 16 equal pieces.
- Roll these pieces into balls and slightly flatten each of them on a cookie sheet. Cover the sheet with plastic and let rest for 15 minutes.
- While the dough is resting, heat a 12-Inch Skillet over medium-high heat. You want it to be pretty warm before you start cooking the tortillas.
- The easiest way I have found to roll out the dough {besides the awesome new Tortilla Press my husband just surprised me with!! :)} is to flatten or roll each piece of dough between two pieces of parchment paper one at a time. You can use a heavy pan to flatten the dough, or a rolling pin. Either way, keep the dough between those two pieces of parchment. That way you can get it nice and flat and it will just peel right off into the pan with out sticking to the counter top. Roll each piece of dough until it is an 8 to 10 inch circle. I just roll each piece as I am cooking the previous one.
- Carefully transfer one tortialla into the pan and cook until puffy, this should take only about 30-45 seconds if your heat is correct. Flip and cook for another 30-45 seconds. The dough should have light brown spots, but still look slightly wet, you don't want to over cook it or it will become crispy.
- Eat within an hour, refrigerate, or freeze. 🙂
1. Blendtec Blender: I freshly grind wheat into flour in my Blendtec. I love that I can make it as course or fine as I want and I don’t have to add another bulky gadget to my kitchen counter. If you’ve ever debated investing in one of these, do it! Mine gets used multiple times a day, and you can’t beat the 7 year warranty.
2. KitchenAid Mixer: This is another kitchen appliance that you’ll quickly wonder how you ever lived without. This beauty saves me so much time in the kitchen and is perfect for mixing up this tortilla dough.
3. 3. Cast Iron Tortilla Press: Once you start making your own tortillas, you’ll never want to go back to store bought! I don’t like storing many extra kitchen gadgets, but I LOVE my tortilla press. Definitely worth the cabinet space! I have this brand and it has been going strong for almost 2 years.
Recipe slightly adapted from 100 Days of Real Food.
* Some link are affiliates. When you purchase a product through one of these links the cost for you is the same, but I receive a small commission. Thanks for your support!
What press do you use? All the descriptions I’ve read seem to indicate that they are intended for corn tortillas. Does the one you use work well with wheat flour? Thanks!
This is almost the exact one I have. I don’t know if it is made for flour tortillas, but it works great on these whole wheat ones for me!
Thanks!
How sticky should the dough be? Mine looks about like muffin batter – lol. I’m going to add some more flour, because I’m assuming it should be about like pizza dough… but I just wanted to check, since I’ve never made them before.
Sorry I didn’t get back to you sooner Whitney! Yes, it should be more like a dough that you can form into a ball. Did they work out in the end?
Instead of oil could melted butter be used? More specifically, I Can’t Believe It’s Not Butter?
Hi Emily! Melter butter would probably work fine, but health-wise you are better off with the healthy fats in olive oil than you are with the hydrogenated oils in I Can’t Believe It’s Not Butter. 🙂
How long do they last in the fridge?
Hi Vanessa! I’ve had them in the fridge for a week, or even 10 days before. I just wrap them in a damp paper towel to warm them in the microwave and they are delicious!
Hi there. This recipe sounds great but I was wondering if it could it be made without the salt or with a lesser amount? Is the salt funtional or is it for taste?
The salt is just for flavor, so you could definitely lessen it or cut it out all together. 🙂
Do you happen to have the carb count for the wheat tortillas? I am diabetic and have to watch my carbs, so I usually buy carb balance brand tortillas…but these look and sound much better.
Thank you!
Hi Laura! The carb count on one tortilla is 13.6g – and nothing beats the taste of homemade! 🙂
These are a winner in my house! My 3 & 1 year olds won’t quit coming back for “one more!” 🙂 I was making them for the cinnamon chips for salsa for my niece’s bridal shower….i think I’ll be making a second batch right before the shower! Haha! Thanks for the great recipe!
You are so welcome Katie! I LOVE hearing that!! 🙂