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Homemade Whole Grain Tortillas

By Skinny Ms.

Homemade Whole Grain Tortillas
Homemade Tortillas are easy to make and tastes delicious with our recipe for Soft Chicken Tacos and other favorite recipes. Try adding shredded cheese as the tortillas cook, top with a little salsa, fold over and you’ve got one yummy treat.

This recipe has 5 ingredients, unlike commercially made tortillas which can have up to 30 or more.

Homemade Whole Grain Tortillas

Homemade Whole Grain Tortillas

Yields: 20 tortillas | Serving Size: 1 tortilla | Calories: 106 | Total Fat: 4 g | Saturated Fat: 0 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 3 | Cholesterol: 0 | Carbohydrates: 14 g | Sodium: 31 mg | Dietary Fiber: 1 g | Sugars: 0 g | Protein: 2 g |


  • 3 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher or sea salt
  • 6 tablespoons canola oil
  • 1 cup hot water


Combine in a medium bowl, flour, baking powder and salt. Add canola oil and work into flour with hands, until well combined. Add water a little at a time until dough is moistened.

Turn dough out onto a lightly floured work surface and knead 2 to 3 minutes or until an elastic consistency. Place dough in a bowl, cover with a towel and let rest for 15 minutes.

Turn dough out onto a lightly floured work surface and divide into 20 balls, depending on the size of tortillas preferred. Roll each ball with your hands until smooth and round.

Use a rolling pin and roll each ball, rotate 45 degrees, continue rolling and rotating until approximately an 5" circle is formed. Roll dough until fairly thin, but not paper thin. Dough should be easy to handle and not overly sticky.

Preheat a 10" ungreased skillet or griddle to medium-high heat and begin cooking tortillas. Be careful not too over cook, as they should be soft enough to easily fold. Tortillas are ready to flip when air bubbles begin to appear. Flip and cook on the other side. Cook approximately 45 seconds on each side.

Note: As the tortillas cook, add them to either a tortilla warmer or a stoneware type casserole dish with a lid.

TIP: Lightly dust a large piece of parchment paper and roll out balls. Parchment paper helps prevent sticking.

To Freeze Tortillas: Layer parchment between each tortilla. Place the tortillas in a ziplock freezer bag and remove as needed.
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17 Responses to Homemade Whole Grain Tortillas

  • I am so excited to have this recipe! I plan on making a ton and freezing them to pull out as needed!

  • dellob says:

    When ever i make or need to heat Tortillas in a large amount i get out my electric griddle…It is amazing how much faster you get done….Let me know how it works for you>>>>

  • Skinny Ms. says:

    Yields: 8-10 | Serving Size: 1 tortilla | Calories: 298 | Total Fat: 10 g | Saturated Fat: 1 g | Trans Fat: 0 g | Previous Points: 6 | Points Plus:7 | Cholesterol: 0 | Carbohydrates: 40 g | Sodium: 129 mg | Dietary Fiber: 7 g | Sugars: 2 g | Protein: 9 g |

  • Skinny Ms. says:

    Brittany, The data has been updated with the correct info.

  • Skinny Ms. says:

    Nicole, No, the data was from a different recipe. It’s been updated with the correct info. Thanks!

  • riley says:

    But whole wheat isn't necessarily "whole grain".— I was hoping for something else. Although I'm sure these are good, I want the added metabolic impact of whole grain.

  • sasha says:

    Whole wheat.. is a whole grain. Wheat is a type of grain, and as long as it is whole, you're getting the benefits. The terms to avoid are "multi-grain" and made with "whole grains/wheat", or just plain "wheat". If you read the ingredients label, the first should be an ingredient that lacks the words "enriched" of "bleached" etc., such as whole wheat flour.

  • Jeannie says:

    Can you use olive oil in place of canola oil?

  • imyself says:

    can i use coconut oil instead of canola oil?

    • SkinnyMs says:

      Hi, Coconut oil should work in equal amounts. I wouldn’t recommend using virgin coconut oil, because they will taste too much like coconut. If dough is too dry add a touch more.

      • Ginger says:

        Just made these with coconut oil. They were INCREDIBLY dry! To the point where they were difficult to roll out, couldn't use as tortillas, they broke and crumbled when you tried to fold, there was no chance of rolling.

        • SkinnyMs says:

          Ginger, Sorry to hear that!! At the hot water stage the dough should be quite wet. You can add in more water at that point if it is too dry.

  • Lindsay says:

    How did you calculate your nutrition facts? Even with 10 servings the lowest calorie count I could get was greater than 200 kcals per tortilla; the oil alone contributes around 70 kcals. Any clarification is appreciated! The tortillas look great.

  • Maria says:

    These are fantastic. Easy and delicious. I used my electric skillet to cook them. I weighed out the dough and divided it according to weight and was able to get 17 tortillas. I am really enjoying this website. Thank you for this recipe.

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