Easy Wheat Tortilla Recipe
This easy wheat tortilla recipe makes soft, flexible tortillas with simple pantry ingredients. Using whole wheat flour adds a nutty flavor and extra nutrition, while still keeping the tortillas tender enough for tacos, burritos, and wraps. Ready in just 30 minutes, they’re healthier and fresher than store-bought.
Servings 10 tortillas
Equipment
- 1 Tortilla Press
- 1 Cast Iron Skillet
Ingredients
- 2 cups whole wheat flour or use half whole wheat + half all-purpose for softer tortillas
- ½ teaspoon salt
- 3 tablespoons neutral oil like canola or avocado or melted butter
- ¾ cup warm water add more if dough feels dry
Instructions
- Mix dry ingredients – In a large bowl, whisk together flour and salt.
- Add fat – Drizzle in oil or melted butter and rub into the flour with your hands until crumbly.
- Add water – Slowly pour in warm water, mixing until a soft dough forms.
- Knead – Turn dough onto a lightly floured surface and knead for 2–3 minutes until smooth.
- Rest – Cover with a towel and let the dough rest for 20 minutes (this helps gluten relax).
- Divide & roll – Cut dough into 10–12 equal pieces. Roll each into a thin circle.
- Cook – Heat a dry skillet over medium-high. Cook each tortilla 30–45 seconds per side, until bubbles form and golden spots appear.
- Keep warm – Stack cooked tortillas in a clean towel to stay soft and pliable.
Notes
Tips for Perfect Homemade Tortillas
If the dough feels sticky, dust lightly with flour. If too dry, add 1–2 teaspoons more water.
Roll as evenly as possible so they cook consistently.
For extra soft tortillas, cover the stack with a towel immediately after cooking to trap steam.