Whole Wheat Flour Tortillas

Published June 14, 2012 by jenmatteson

Flour tortillas was one of the very first things on my 30 Before 30 list, and Jessy at Gourmet: Day to Day inspired me to build up the courage and actually try it.  Exactly as she says, it was so super easy.

I doubled the recipe right off the bat because I knew we’d eat them up.  However, I was doing so many things at one time, I forgot that I doubled it when dividing the dough, and ended up making 8 super large tortillas.  Oh well.  It’s not like we’re not going to eat them anyway!  My arms got a little tired rolling out all the tortillas, but it was totally worth it.  I think next time, I may..quadurple it?  Tortillas are easy to keep in the freezer and take up almost no space.  I love always having backups, so I will for sure be keeping these as a staple in my freezer.  Next time I might use all all-purpose flour just to try it out, but this time I used half whole wheat flour, half all-purpose.

I had Nate sample a little while I was cooking and he was playing baseball.  He didn’t believe they were mine at first because the flavor was so good.  Great compliment!  If you think you can’t make flour tortillas, think again.  These are a cinch!

Whole Wheat Flour Tortillas

Source: Gourmet: Day to Day
Servings: Makes 8 tortillas


1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp salt
2 tsp olive oil
3/4 cup warm milk


1. In a large mixing bowl, combine both flours, baking powder, salt and oil.  Slowly add warm milk. Stir until a loose, sticky ball begins to form.  Dump out onto lightly floured surface and knead for 3 minutes, until firm and soft.  Place dough in a bowl and cover with damp cloth or plastic for 20 minutes.

2.  After dough has rested, divide into 8 even sections, and roll into balls.  Place on a plate or baking sheet, making sure they do not touch one another.  Cover with damp towel or plastic wrap for 10 minutes.

3. Once dough has rested, one at a time, place dough balls on lightly floured surface, and pat out into four inch circles.  Then, using a rolling pin, roll out from center until its about 8 inches in diameter.  Do not overwork the dough or it will become stiff.  Keep rolled out tortillas covered with damp cloth until ready to cook.

4. Heat large dry skillet over high heat.  Place rolled out dough in pan, cook for 1-2 minutes, until it begins to puff up, then flip, and cook for another 1-2 minutes.  Repeat for reamining tortillas.  Keep cooked tortillas wrapped in napkin until ready to serve.  If freezing, let cool, then place in large freezer save zip top bag.  To reheat, place in oven wrapped in foil or in dry skillet to warm through.

3 comments on “Whole Wheat Flour Tortillas

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