Made with four simple ingredients, these homemade whole wheat tortillas are high in fiber and free of preservatives. Find out how to make them now.
Homemade whole wheat tortillas have been on my cooking bucket-list for a while now, and I’m kicking myself for not making them sooner! Seriously, if you’ve been hesitant to make any homemade breads, tortillas are the perfect place to start.
Unlike yeast breads, you don’t have to worry about activating yeast or multiple resting times. Plus, since tortillas are flat, they’re hard to mess up.
Yes, making your own tortillas takes more time than buying a package at the store, but they really are easy to make. The longest part is waiting 20 minutes for them to rest.
After that, it’s just rolling out the dough and cooking each tortilla on the stove.
And trust me, the extra time spent rolling and cooking the tortillas is so worth it once you bite into one fresh off the stove!
If you can roll out sugar cookies and flip pancakes, then you can make these tortillas – in fact, I’d say these are easier to make than pancakes. And require way fewer ingredients.
As the title suggests, these tortillas only require 4 staple ingredients:
That’s it. See? Super easy.
Note: To make these even easier, I used my stand mixer to do all the heavy lifting, but these are still very simple to make by hand.
Step 1: Simply combine the first three ingredients (flour, oil, and salt). It should resemble a sandy texture.
Step 2: Next, slowly stir in the water until the mixture starts to form a smooth ball. I recommend pouring a little in, mixing, then pouring another splash and repeating until the dough is the right consistency.
It should be somewhat moist, but not sticky. If it’s sticky, try adding a little extra flour, 1 tablespoon at a time.
On the other hand, if your dough is too dry, add extra water, 1 teaspoon at a time. You can tell if it’s too dry when it cracks and wont hold together.
Step 3: Using a hook attachment or your hands, lightly knead the dough for 2 minutes. Then let the ball of dough rest for 20 minutes.
Step 4: Once your dough is nice and rested, divide it into 8 equal-sized balls.
I did this simply by using a knife to cut the large ball in half, then kept cutting halves until I had 8 equal pieces. You could also weigh out the dough to get equal balls.
Using your hands, start to form each ball into a thin disk.
Step 5: Place each disk on a very lightly floured surface – you want just enough flour so that the dough doesn’t stick to the rolling pin, but you don’t want your tortillas covered in flour.
Roll dough into a thin circle (or as close to circle-shape as you can get). If the dough is springing back while rolling, it may need a few more minutes to rest at room temperature.
Step 6: Now the fun part: cooking the tortillas!
Heat a skillet over medium-high heat and lightly grease with oil or cooking spray. Place a rolled out tortilla in the skillet and cook until it starts to bubble and the bottom side gets slightly brown, about 1-2 minutes.
Flip and cook the other side until brown, about 1 minute. Set aside and repeat with remaining dough.
I used these tortillas in my favorite Veggie Enchilada Casserole with Homemade Enchilada Sauce, but they’d also be delicious for quesadillas, wraps, or burritos.
Let me know what you uses these tortillas for in the comments below!
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You did a great job! Homemade tortillas are the best. They’re still a challenge for me.
Thanks Cindy! I’d never made them before but now I’m hooked. They’re also delicious just to snack on.
These look perfect! It’s not easy getting the ratios right with homemade tortilla! Def pinning!