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Whole Wheat Tortillas

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Whole Wheat Tortillas recipe by Barefeet In The Kitchen

Success! I am so happy with the way that these tortillas turned out. These tortillas have a great flavor from the wheat and the very mild olive oil. They stayed soft for hours after I made them. I made then right after lunch and then kept them in a ziploc on the counter until dinner. I have the remaining ones in the refrigerator now, so that I can see how they reheat tomorrow. *Updated to add that they keep very well for a couple of days. Probably longer than that, but ours never last that long in the house!

 

Whole Wheat Tortillas recipe by Barefeet In The Kitchen

 

 

 

 

 

 

 

 

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Whole Wheat Tortillas
Ingredients
  • 1 1/2 cups freshly ground whole wheat flour
  • 1 1/2 cups AP flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine grain sea salt
  • 3 tablespoons light olive oil
  • 1 cup warm water
Instructions
  1. Mix together the dry ingredients and then add the wet ingredients. Stir together until combined. Knead on a floured surface until smooth. Divide dough into 12 balls. Cover with a towel and let the dough rest for at least 15 minutes.
  2. Preheat non stick skillet or griddle on the stove-top. Medium high heat worked well for my tortillas. If you toss a drop of water onto the skillet, it should bubble or hiss. To form tortillas, flatten with the palm of your hand and then roll out each ball of dough using a rolling pin.
  3. Place a tortilla in the hot skillet and allow it to cook until it begins to bubble. Turn tortilla and cook the other side. Cooking time for my tortillas averaged 1-2 minutes per side. Stack the tortillas in a towel and cover them to keep them warm.
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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia B says

    I love making all kinds of bread and these look fantastic. Congratulations on another baking success.
    I've tried to find an email for you as I had a couple of questions. Can you email me or leave your email on my blog? Thanks so much!
    Reply

  2. hobby baker says

    Oh, they look so perfect! I haven't had much luck with homemade and it's nearly impossible to find store bought with acceptable ingredients for my food sensitive daughter. I'll try these out. ☺ Thanks for stopping by, I'm having lots of fun looking through your lovely collection of recipes.
    Reply

  3. Cynthe says

    Mary ~ These look yummy. Homemade breads are wonderful and often easy to make. I eat WW tortillas for breakfast. I'll give these a try.

    I'm enjoying your recipes, photography, and kitchen enthusiasm. Thanks for stopping by FigsWithBri!
    Reply

  5. Barefeet In The Kitchen says

    AP Flour is all purpose flour. The tortillas will work with all 100% whole wheat, but they will not be as soft or flexible. I've been happy with this combination. If I find a perfect 100% whole wheat tortilla, I will definitely post it!
    Reply

  7. KD says

    I would like to know what is AP flour and also could a person use Almond or some other glutin free flour?
    Thank you,
    Love your site.
    Kay
    Reply

    • Mary says

      AP flour is all-purpose flour. I have had no luck whatsoever with GF flour options for tortillas. I've tried so many, I've lost count. If I ever do perfect that version, I'll post it with many cheers!
      Reply

    • Mary says

      I haven't tried that myself and I'm guessing that the rest of the ingredients would need to be heavily adjusted as well. If you are looking for a great corn tortilla recipe, I'd recommend trying this one instead: http://www.everydaysouthwest.com/how-to/recipe-for-how-to-make-corn-tortillas-at-home/ Good luck!
      Reply

    • Mary says

      Yes, the flour will be the same. If it seems too sticky, sprinkle more flour into the dough just a tablespoon at a time. Too dry, add a tiny bit of water.
      Reply

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