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Whole Wheat Tortillas


  • 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


  • 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.
  • 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.
  • 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.