Whole wheat tortillas are one of those magical foods that somehow go with everything. Breakfast? Yep. Lunch? Of course. Dinner? Obviously. Midnight snack while standing in your kitchen? Whole wheat tortilla to the rescue.
Now, do we actually eat them at every meal? No. Should we? Honestly… probably.
Because here’s the thing: when you make a whole wheat tortilla from scratch, you’re not just making a flatbread … you’re making something special. It’s soft, chewy, and full of flavor. It adds that warm, home-cooked magic to whatever you wrap it around. I fell in love with homemade whole wheat tortillas years ago because no matter what else was on the table … they always stole the show.
Yes, we’ve all grabbed that sad plastic bag of tortillas from the store shelf. I get it. It’s convenient. It’s cheap. And if you’re making emergency tacos at 6:15 PM on a Tuesday, it’ll do in a pinch. But let’s be real: store-bought tortillas are usually dry, bland, and taste vaguely like the packaging they came in. They’re the backup singers. A homemade whole wheat tortilla, on the other hand, is the lead vocalist. It’s bold. It’s delicious. And it will absolutely outshine everything else on your plate.
And the best part?
The leftovers turn into homemade “pita” chips. Slice those babies into triangles, pop them in the oven, and voilà: homemade “pita” chips (yes, they’re technically tortillas, but they’re living their best chip life). Want a step-by-step printable? Click here and I’ll send you the free “pita chip” recipe card!
So, if you’re ready to step up your tortilla game, you’re in the right place. In this post, we’re going to walk through exactly how to make the best whole wheat tortillas … step by step. I’ll share some of my favorite tips and tricks, and then we’ll wrap it all up (pun 100% intended) with answers to your most common questions.
Let’s roll! (Okay, last tortilla pun. Maybe.)
Step 1: Mix It Up - Start Your Whole Wheat Tortillas Right
Alright, it’s go time. Grab a medium bowl … or the bowl of your stand mixer if you don’t want an arm workout today.
Start by adding 1½ cups of flour to the bowl. Now, here’s where you get to make a few choices. You can use all-purpose flour, or go with bread flour if you want your whole wheat tortillas to have a little more structure and chew. Bread flour has more gluten, which helps prevent tearing (especially if your tortillas are the overfilled kind). But honestly? All-purpose flour does the job just fine, so use what you’ve got.
Next up, toss in 1½ cups of whole wheat flour. You can use 100% whole wheat flour if you’re feeling extra hearty and rustic. More of a white flour person? Go with all white flour if that’s your thing. (We’ve all made dinner decisions based solely on what’s left in the pantry.) But if you’re here for that rich, nutty flavor and the satisfying chew of a good whole wheat tortilla, at least some whole wheat flour is the move.
P.S. Fresh milled flour is the yummiest way to go (that’s how I roll) … I’ll spill the details on that deliciousness below.
Now let’s spice things up … okay, not really spicy, but we’re adding:
- 1½ teaspoons of salt
- 1 teaspoon of sugar (totally optional, but a pinch of sweetness brings it all together)
- 2 teaspoons of baking powder (the secret to puffier, more flexible tortillas)
Give it all a good swirl. Whether you’re using a spoon, a whisk, or your hands, the goal is to get those dry ingredients cozy with each other before you add the wet stuff. It helps everything mix evenly and prevents surprise salt clumps later on.
Once your dry ingredients are mingling like they’re at a neighborhood potluck, you’re ready to move on to the next step.
Step 2: Add the Wet Stuff
Now that your dry ingredients are living their best blended life, it’s time to introduce the wet crew. This is where your whole wheat tortilla dough starts to come together … literally.
Let’s talk liquid. I almost always reach for milk when making whole wheat tortillas. Why? A few reasons. First, milk adds just extra fat, which makes the dough a bit softer and the tortillas a bit more flexible. Second, there’s a subtle sweetness that makes the final result feel special. And third … well, honestly, I just like it better.
That said, if all you have on hand is water, use it! Most recipes out there call for plain ol’ H2O. So you’re definitely not wrong either way … you’ve got options, and both lead to delicious.
To warm the milk, I use my microwave: 90 seconds at 50% power gets me right around 110°F, which is right in the happy range. You want the liquid between 100–115°F … warm enough to help the dough come together, but not so hot it starts cooking things early. (Nobody wants scrambled dough.) Microwaves are mysterious machines. Wattage, power levels, rotating plates … all very technical. Just use this as a starting point and adjust as needed.
Now go ahead and pour that 1 cup of warm milk into your bowl of dry ingredients.
Now it is time for our friend, Oliver Oil. Add 3 tablespoons of olive oil. Or as I personally like to measure it … three glugs. I’ve been doing this long enough to know when it feels right, and if you’re a fellow “eyeball-it” type, you’ll get the hang of it quickly. That oil is going to help keep your whole wheat tortillas tender and help the dough play nicely while you knead.
Now stir it all together. You’re aiming for what I lovingly call a shaggy blob … it’ll look a little rough and rustic at first, but that’s okay. The magic is coming in the next step.
Step 3: Knead It - Strengthen Your Whole Wheat Tortillas
Alright, time to roll up your sleeves (or at least remove your rings) because we’re about to knead. Yes, it’s dough workout time … but don’t worry, it’s easier than a yoga class and way more delicious.
You’ll want to knead your dough for about 8 minutes. This isn’t just busywork … it’s a crucial step that helps develop the gluten in the dough. Why does that matter? Because developed gluten = stretchy dough = whole wheat tortillas that bend, fold, and wrap without tearing like sad ones.
Now, as you knead, pay attention to how the dough feels. If it’s looking dry and crumbly or just not coming together smoothly … go ahead and add a little more warm milk (or water), one tablespoon at a time. On the other hand, if the dough is clinging to your fingers like an overenthusiastic toddler, sprinkle in a little more flour until it calms down.
That said, here’s my pro tip: it’s totally okay if your dough feels just a tad sticky. Why? Because we’re about to let it rest, and during that time, the flour will keep absorbing moisture. This is called hydration, and it’s what helps your dough go from “eh” to “YES, PLEASE.” So I always recommend erring on the side of a wetter dough.
Once your dough is smooth, elastic, and just a tiny bit tacky (like a well-written rom-com), you’re ready for the next step: nap time.
Fresh Milled Flour Notes
For the nerdy, grain-loving souls among us.
If you’ve been around my blog for more than five minutes, you already know I have a deep and abiding love for fresh milled flour. Honestly, it might be my truest kitchen romance. So if that’s your jam too … hi, friend! Welcome to the part of this recipe where we get just a little nerdy about wheatberries.
Now, if you’re not currently baking with fresh milled flour, that’s totally okay. You can jump right ahead to the next section and keep making your whole wheat tortillas the classic way. BUT … and this is a big, buttery tortilla-sized BUT … if you’ve ever been even the tiniest bit curious about grinding your own flour at home, let me just say: it’s not only easier than you think, it’s wildly satisfying and 100% worth it. In fact, I’ve got a whole blog post about the health benefits of fresh milled flour, along with a few not-so-cute truths about store-bought flour (brace yourself, it gets weird). So if you want to know what’s really going into your tortillas … and your body … click here to check it out.
Already Team Fresh Milled? Here’s the Scoop:
For this whole wheat tortilla recipe, you’ve got options when it comes to what to mill. Feel free to use whatever you love, but here are a few combos that will work beautifully.
What to Mill:
- 2 cups (415g) hard white wheat
- OR 1 cup (207g) hard white + 1 cup (207g) khorasan (Kamut) … lately I have been digging this combination
- OR 1 cup (207g) hard white + 1 cup (207g) hard red wheat
- OR 2 cups (415g) of your wheatberry of choice … you do you
Hot tip: Yes, the wheat berries weigh the same before and after milling. I know, I questioned it too.
Feeling overwhelmed trying to decide which wheat berry to use for what? You’re not alone. Check out this simple guide I wrote … no complicated charts or math, just a straightforward formula that you’ll want to pin to your fridge forever.
A Few Extra Steps for Fresh Milled Flour
Now, when it comes to using fresh milled flour for whole wheat tortillas, there are a couple of important bonus steps to add between Step 3 (Knead It) and Step 4 (Divide & Rest). These make a huge difference in the texture and flexibility of your tortillas, so don’t skip them!
- Let the dough rest for 30 minutes.
Fresh milled flour takes its sweet time soaking up moisture. This rest helps hydrate the dough properly. - Knead again for 8 minutes.
Fresh milled flour can be a little stubborn when it comes to gluten development, so give it a second round of kneading love. - Rest again for 15–30 minutes.
This second rest helps the dough relax, which means rolling out your tortillas will be a dream instead of a wrestling match.
After all that? You’re back on track. Head into Step 4 like nothing ever happened and carry on as usual.
Fresh Milled Recipe Card Just for You!
If you’re using fresh milled flour for your whole wheat tortillas, I’ve made a special recipe card just for you! It includes:
- Wheatberry options
- Adjusted steps
- Hydration and kneading reminders
Just scroll down and grab the recipe card labeled “Fresh Milled Homemade Tortillas” at the bottom of this post.
You’re gonna crush this. (And then maybe crush some tortillas straight out of the pan.)
Step 4: Divide and Rest
Now that your dough is smooth and stretchy, it’s time to turn it into perfect little rounds. Follow along:
- Divide the Dough
First, cut your dough into equal-ish sized pieces. Yes, you could eyeball it, but I personally drag out my kitchen scale for this step … because there’s something deeply satisfying about uniform whole wheat tortillas ready to roll. Aim for 75–100 grams per ball; that weight gives you a nicely sized tortilla that’s neither too shy nor too show‑offy. My most recent batch of dough weighed 696 grams, which gave me 8 dough balls at 87 grams each. - Shape the Balls
Next, turn each piece into a snug, taught ball. Rather than dusting with flour (which can dry out the dough), lightly mist your countertop with olive oil. Then, cup each dough piece in your hand and roll it gently into a smooth sphere. It’s oddly therapeutic. - Let Them Chill Out
Once all the dough balls are formed, arrange them on a plate or tray, and cover them with a damp towel or plastic wrap. Then, let them rest for 30 minutes. During this downtime, they’ll hydrate fully and relax … which means your whole wheat tortillas will roll out easily instead of snapping back like tiny rubber bands. If you skip this step, your tortillas might tear or cook unevenly. So give them their well‑deserved spa break, and you’ll be rewarded with soft, pliable tortillas every single time.
One of my favorite things about making tortillas from scratch?
Getting bonus snacks the next day. These homemade “pita” chips are ridiculously easy and the perfect way to use up extra tortillas. If you want to keep the crunchy goodness coming, grab my free recipe card … it’s cute, printable, and makes snack time a breeze.
Alright, your dough balls are rested, relaxed, and ready to fulfill their destiny. Now it’s time to bring the heat and make some magic … whole wheat tortilla style!
Fire Up the Skillets
I like to preheat two cast iron pans on my stovetop. Why two? Because one pan means I’m stuck in the kitchen forever, and four pans turn my stove into an awkward game of skillet Tetris. Two is the sweet spot: quick, efficient, and just chaotic enough to keep it fun.
Let those pans warm up for 5–10 minutes. You want them hot-hot, not just kinda warm. I know my cast iron is ready when it starts to give off a whisper of smoke.
Have an cast iron pan that needs a little TLC … check out this blog.
Pan Possibilities
Wondering if you have to use cast iron? Nope. Let’s run through your options:
- Blackstone griddle? Heck yes. A dream for batch cooking.
- Stainless steel skillet? Totally works.
- Ceramic-coated pan? Go for it, friend!
To Oil or Not to Oil?
Technically, traditional tortilla recipes don’t call for oil in the pan. Buuuut I like to give my pans a quick spritz of oil. It helps prevent sticking, adds a slight golden edge, and my cast irons basically give me a high-five every time I do it.
- Is it traditional? No.
- Does it work like a charm? Absolutely.
Step 6: Roll It Out - Flatten Those Whole Wheat Tortillas
Okay, time to take those little dough balls and transform them into glorious, rustic, lovingly-imperfect tortillas. This is where your whole wheat tortilla dreams really start to take shape.
First Up: Prep the Surface
I mist my countertop with olive oil. Is that standard practice? Honestly, probably not. Most folks toss flour on the counter like they’re making snow angels. But here’s the deal:
- That flour? It burns in the hot pan and smells weird.
- That oil? It keeps things smooth and adds just a touch of richness.
So yeah, it’s a little unconventional, but it works. And your pan (and your taste buds) will thank you.
Now Grab a Dough Ball and Get Artistic
Take a little tortilla blob and start rolling. I use a regular ol’ rolling pin and aim for a circle … but “circle” is a very loose term around here. Listen, you aren’t in school right now … your geometry teacher isn’t going to fail you. If it’s mostly round-ish, you’re doing great. In fact, the wobbly edges and funky shapes? That’s the charm. That’s the “I-made-this-from-scratch” badge of honor. No store-bought tortilla can compete with that handmade soul.
Keep It Thin(ish)
I like to roll my tortillas on the thinner side … because they puff up a bit in the pan as they cook, and you don’t want them turning into little pita pockets (unless that’s what you’re going for…in which case, proceed, rebel chef).
What About a Tortilla Press?
You can use one, absolutely.
Would I use one for flour tortillas? Personally, nope. I’ve owned a press. It’s somewhere in the land of Forgotten Gadgets along with the banana slicer and the avocado cuber. It’s more hassle than it’s worth for flour dough. A rolling pin gets the job done beautifully.
Step 7: Cook ‘til Bubbly - Whole Wheat Tortillas Hit the Pan
Okay, your tortilla is all rolled out and ready to sizzle. Let’s turn that doughy disk into warm, golden deliciousness.
The Roll-and-Transfer Trick
I use my rolling pin like a tortilla taxi … just drape the tortilla over the pin and gently roll it into the hot pan. It’s like giving your tortilla a red carpet entrance. This little move:
- Keeps the shape intact
- Avoids weird folding or stretching
- Makes you look extremely tortilla-pro
How Long to Cook?
Cook it on the first side for 45–60 seconds. If your pan is nice and hot (remember Step 5 and that tiny puff of smoke?), you’ll start to see bubbles form and golden-brown spots appear.
That’s your signal to flip it like a pro (or awkwardly with a spatula).
Don’t Overdo It
This is a big one: don’t overcook your tortillas! If you let them go too long, they’ll turn into stiff little frisbees. Sad. Flat. Frisbees. Instead, aim for slightly undercooked. Why? Because while they sit in their cozy little stack … waiting for the rest of dinner to be ready or for someone to yell “Dinner’s readyyyyy!” … they’ll continue to cook a smidge from residual heat.
Softer is better. Always.
Step 8: Flip and Finish - Whole Wheat Tortillas
Alrighty, your tortilla has bubbled like a champ … now it’s time for the grand finale.
Flip it over and cook the second side for just about 30 seconds. This side is like the overachiever of the two … it cooks faster, browns quicker, and doesn’t need much attention… unless you want a smoke alarm serenade.
This is not the moment to check your phone, wipe the counter, or “just peek” at your email. This is a stay-put, eyes-on-the-tortilla moment. A little too long and you’ll go from soft & dreamy to crunchy & regretful.
And just like that… you’re basically the tortilla whisperer.
Step 9: Stack and Steam
You’ve rolled, flipped, and worked that stove like a pro. Now it’s time for a steamy little tortilla spa moment.
As each tortilla comes off the pan, stack it on a plate and immediately cover it with a tea towel.
Why? That gentle steam will keep them soft, flexible, and totally foldable, perfect for burritos, tacos, or just sneaking one plain while no one’s looking.
Bonus Tip: If you want to keep them warm for a while, you can put the whole plate in a low oven (around 170°F) while you finish cooking.
Stack ‘em, steam ‘em, and try not to eat ‘em all before dinner.
FAQ - Your Whole Wheat Tortilla Questions Answered
Now that you’ve mastered the art of whole wheat tortillas, let’s tackle some of your most burning questions!
How long do tortillas last? How long are tortillas good for?
- On the counter: A few days. Just keep them in an airtight container
- In the fridge: About a week. They taste even better if you warm them back up in a pan or microwave with a damp rag.
- In the freezer: A few months. Pro tip: Freeze individual tortillas separated by parchment paper so you can grab one at a time!
Do whole wheat tortillas taste good?
They sure do! They are soft, nutty and totally the best part of the meal … and maybe even the healthiest (unless you are filling your whole wheat tortilla with brussel sprouts. Then brussel sprouts might win.)
What can you make with tortillas?
So much more than just bean burritos! Here are some ideas to inspire your tortilla creativity:
- Wraps
- Quesadillas
- Pinwheels (perfect for a party)
- Pizza (yes, you can make quick pizza with these babies)
- Breakfast burrito
- Pita (swap a whole wheat tortilla for a pita anytime!)
- Pita chips (slice, oil, salt, bake. Yum! FREE recipe here.)
- Naan (keep ‘em a little thicker and voilà—naan!)
Do I need a tortilla press?
Not at all! While you can use a press, I personally find it more hassle than it’s worth for flour tortillas. A good old rolling pin does the trick just fine, and hey … it’s easier to clean.
Can I make them ahead?
You sure can! If you want to prep them in advance, finish Step #4 (where you divide the dough into balls), then wrap them tightly and store them in the fridge for up to 2 days. When you’re ready to cook, just let them come to room temperature for an hour before rolling them out. Easy peasy.
Final Tortilla Thoughts
These whole wheat tortillas are ridiculously easy to make … and trust me, once you try them, you’ll be sold on how simple, delicious, and versatile they are. Not to mention, they make the perfect addition to any meal. The leftovers? Oh, they’re a great midday snack. I mean, who can resist a little warm tortilla all on its own?
There’s literally no reason not to make these. Your belly will thank you, and so will your family … who will probably beg for more.
Give this recipe a shot and let me know how it goes! Drop a comment below to share your tortilla triumphs. Better yet, if you snapped a pic of your beautiful, golden whole wheat tortillas, tag me on Instagram @hopethiswerksdiy so I can give you a virtual high-five and cheer you on!
Love your homemade tortillas? Don’t let the leftovers go to waste! With just a few snips and a sprinkle of salt, you can turn them into crunchy, golden pita chips. I made a simple printable recipe card to walk you through it—click here to grab it for free!
And if you want to make sure you never miss a fun, new post (and who wouldn’t want to?), subscribe right here. As a thank-you, I’ll send you a FREE gorgeous recipe card for the best pancakes on earth. Trust me, you’ll want them in your life.
Happy cooking and tortilla-making, friends!
Homemade Tortillas
Soft, chewy, and made with simple ingredients ... these homemade tortillas are here to rescue your meals from boring carbs. Tacos? Covered. Pita stand-in? You bet. Naan imposter? Oh yes. Wraps, quesadillas, or just hot off the pan with butter? Absolutely. Basically, they're your new favorite sidekick.
Ingredients
- 1½ cups (180g) flour (bread or all-purpose ... choose your own adventure)
- 1½ cups (180g) whole wheat flour
- 1½ tsp salt
- 1 tsp sugar
- 2 tsp baking powder
- 3 tbsp olive oil (substitute: butter or lard)
- 1 cup warm milk (I microwaved it at 50% power for 90 seconds ... landed right at 110°F! You can use water instead if that’s more your vibe.)
Instructions
- Mix it up: In a medium bowl, mix the dry ingredients together. (1½ cups flour, 1½ cups whole wheat flour, 1½ tsp salt, 1 tsp sugar, 2 tsp baking powder). Or go all in ... 100% white flour for a classic vibe, or 100% whole wheat if you're feeling wholesome.
- Add the Wet Stuff: Pour in the warm milk (or water) and oil. Stir it up until it starts looking like dough. (1 cup warm milk, 3 tbsp olive oil)
- Knead it: Give it a good knead for 8 minutes, or until the dough is smooth and bouncy like your favorite ’90s jam. While you are kneading, if you find ... the dough is too sticky? Add a sprinkle of flour. Too dry? A splash more milk. Trust your gut. Remember: the dough will continue to hydrate as it rests, so it's better to lean slightly wet than dry (same for most houseplants).
- Divide and rest: Cut that dough into equal-ish sized pieces (if you are the precise type ... aim for 75-100 grams each). Roll them into cute little balls and let them hang out for 30 minutes ... yes, dough needs naps too.
- Heat things up: Get your cast iron pan hot over medium heat. It needs to heat up for 5-10 minutes to get it hot enough to have a little smoke coming off the pan. Add a little spritz of oil. Pro tip: Use two pans if you can. It's faster and feels like a tortilla party.
- Roll it out: Lightly oil your counter (no sticky situations here), then roll each piece into a nice round-ish circle. We’re aiming for rustic, not geometry class.
- Cook 'til bubbly: Toss a tortilla onto the hot pan. Cook until you see bubbles and golden brown spots (about 45–60 seconds).
- Flip and finish: Flip it! The second side cooks faster ... in about 30 seconds. Don’t wander off!
- Stack and steam: As they come off the pan, stack those beauties and keep them covered with a tea towel ... so they stay soft and cozy.
Notes
Tortilla Troubleshooting & FAQ
Tortillas taking forever to cook? Crank up that heat. Your pan’s probably napping.
Tortillas cooking too fast (or burning)? Turn the heat down, chef. Or double-check your rolling ... too thick or too thin can mess with cook time. (Good news: you can reroll them.)
How long do they last?
- On the counter: a few days (covered, of course)
- In the fridge: about a week
- In the freezer: a few months (hello, meal prep hero!)
Can I make them ahead? Yes! After dividing the dough, pop the dough balls in the fridge for up to 2 days. Let them come to room temperature for about an hour before rolling and cooking.
What can I make with them? Oh, just everything: burritos, wraps, quesadillas, pinwheels, pizzas, breakfast burritos ... Make them a little thicker for a naan-style side, or swap them in for pita. You can even slice, oil, salt, and bake them into crunchy pita chips. Here is the recipe for pita (secretly tortilla) chips.
Do I need a tortilla press? Nope. Save your money. I actually prefer using a rolling pin ... plus, it’s oddly satisfying.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Fresh Milled Homemade Tortillas
Soft, chewy, and full of rich, nutty flavor ... these tortillas are made with 100% fresh milled flour for the ultimate from-scratch experience. You can have warm, wholesome tortillas on the table in no time. Bonus: they’re freezer-friendly and make killer chips the next day.
Ingredients
- 2 cups (415g) hard white wheat berries, ground finely (or a mix of hard red, khorasan/Kamut, etc. - choose your own adventure)
- 1½ tsp salt
- 1 tsp sugar
- 2 tsp baking powder
- 3 tbsp olive oil (substitute: butter or lard)
- 1 cup warm milk (I microwaved it at 50% power for 90 seconds ... landed right at 110°F! You can use water instead if that’s more your vibe.)
Instructions
- Mix it up: In a medium bowl, mix the dry ingredients together. (2 cups ground wheatberries, 1½ tsp salt, 1 tsp sugar, 2 tsp baking powder) ... you can use a mix of hard white, hard red, khorasan/kamut, etc.)
- Add the Wet Stuff: Pour in the warm milk (or water) and oil. Stir it up until it starts looking like dough. (1 cup warm milk, 3 tbsp olive oil)
- Knead it: Give it a good knead for 8 minutes. Remember: fresh milled flour takes a long time to hydrate ... it will continue to hydrate as it rests, so it's better to lean slightly wet than dry (same for most houseplants). Rest it: let your fresh milled flour rest for 30 minutes. Knead again: Knead for another 8 minutes.
- Divide and rest: Cut that dough into equal-ish sized pieces (if you are the precise type ... aim for 75-100 grams each). Roll them into cute little balls and let them hang out for 30 minutes ... yes, the dough needs a second nap.
- Heat things up: Get your cast iron pan hot over medium heat. It needs to heat up for 5-10 minutes to get it hot enough to have a little smoke coming off the pan. Add a little spritz of oil. Pro tip: Use two pans if you can. It's faster and feels like a tortilla party.
- Roll it out: Lightly oil your counter (no sticky situations here), then roll each piece into a nice round-ish circle. We’re aiming for rustic, not geometry class.
- Cook 'til bubbly: Toss a tortilla onto the hot pan. Cook until you see bubbles and golden brown spots (about 45–60 seconds).
- Flip and finish: Flip it! The second side cooks faster ... in about 30 seconds. Don’t wander off!
- Stack and steam: As they come off the pan, stack those beauties and keep them covered with a tea towel ... so they stay soft and cozy.
Notes
Tortilla Troubleshooting & FAQ
Tortillas taking forever to cook? Crank up that heat. Your pan’s probably napping.
Tortillas cooking too fast (or burning)? Turn the heat down, chef. Or double-check your rolling ... too thick or too thin can mess with cook time. (Good news: you can reroll them.)
How long do they last?
- On the counter: a few days (covered, of course)
- In the fridge: about a week
- In the freezer: a few months (hello, meal prep hero!)
Can I make them ahead? Yes! After dividing the dough, pop the dough balls in the fridge for up to 2 days. Let them come to room temperature for about an hour before rolling and cooking.
What can I make with them? Oh, just everything: burritos, wraps, quesadillas, pinwheels, pizzas, breakfast burritos ... Make them a little thicker for a naan-style side, or swap them in for pita. You can even slice, oil, salt, and bake them into crunchy pita chips. Here is the recipe for pita (secretly tortilla) chips.
Do I need a tortilla press? Nope. Save your money. I actually prefer using a rolling pin ... plus, it’s oddly satisfying.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
portions of this content may have been generated or refined using AI assistance
12 responses to “How to Make Whole Wheat Tortillas (optional: fresh milled flour)”
You are a genius! Putting olive oil on the counter to roll them out… game changer! I kept trying to make homemade tortillas and even bought a press. They were just not coming out. Thank you, thank you!!
Right?! I’m so glad the oil trick worked for you … enjoy those perfectly round(ish) homemade tortillas!
I’ve been doing something wrong with my tortillas! This one looks so much easier to follow, now I won’t have to buy those nasty store tortillas! Thanks!
Glad to help you escape the cardboard aisle at the store!
Winnie, your vid was great and made the process look easy. I am not quite ready to jump into the milled flour world, but the day may come. Thanks for all the recipes you that have configured for those of us who still buy our stuff off the shelves.
Haha, no worries … fresh milled flour isn’t a requirement for delicious tortillas. I’ll keep churning out recipes for both the grind-curious and the grocery faithful!
Well, that looks easy peasy. Thanks for the step by step. I love that you give options for other flours and other pans.
Yay! I’m so glad it looks easy-peasy … that’s the goal! Thanks for reading and taking the time to leave such a kind comment!
As a consumer of the tortillas made in this recipe with fresh milled flour, I can say, “thank you, Ma’am. May I have another?”
Haha! You’re welcome—and yes … you may absolutely have another (and another… and maybe a few with some melted cheese while you’re at it).
Love how approachable your site makes homemade tortillas seem! I’m working up the courage to try it myself.
You’ve got this … even lopsided tortillas still taste amazing!