Clean eating tortillas that are easy to make and delicious.
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
These guilt-free homemade tortillas have only five ingredients and are quick and easy to make.
Yield 20 people
Serving Size 1 tortilla
Ingredients
- 3 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 6 tablespoon canola oil
- 1 cup water hot
Instructions
- 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 8-inch 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.
Notes
As the tortillas cook, add them to either a tortilla warmer or a stoneware type casserole dish with a lid.
TIP:Â Lightly dust a large piece of parchment paper and roll out balls. Parchment paper helps prevent sticking.
To Freeze Tortillas:Â Layer parchment between each tortilla. Place the tortillas in a ziplock freezer bag and remove as needed.
Nutrition Information
Serving: 1tortilla | Calories: 106kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Sodium: 31mg | Fiber: 1g |
SmartPoints (Freestyle): 3
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I am so excited to have this recipe! I plan on making a ton and freezing them to pull out as needed!
Rebecca Odell
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>>>>
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 |
Brittany, The data has been updated with the correct info.
Nicole, No, the data was from a different recipe. It’s been updated with the correct info. Thanks!
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.
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.
Can you use olive oil in place of canola oil?
Yes, but don't use extra virgin.
can i use coconut oil instead of canola oil?
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.
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.
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.
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.
Lindsay, This has been correct, thanks for noticing.
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.
please let me know where can i buy whole grain tortilla.thanks
MICHAEL
Michael, You can purchase whole grain or whole wheat tortillas at any major grocery store, just look in the International food section.
Can you use Whole Wheat PASTRY Flour? It is a little lighter flour for anything without yeast in it. You may already use WW Pastry Flour. I am not fond of just whole wheat flour and wondered if you have tried to use oats, or any other flours.
Nina
Nina, Actually we used White Whole Wheat flour which is also lighter than regular whole wheat. I haven’t used ww pastry flour for this recipe so I can’t say for sure how it would turn out. 🙂
Can these be stored in the fridge? If so, for how long? Also, is there a preferred type of canola oil. I always wonder with all the GMOs. Thanks.
Melanie, Yes they can be stored in the fridge for at least one week. Please use the canola oil you prefer. 🙂
Fantastic recipe! Very soft and delicious tortillas. Love them and will make them whenever I need tortillas for my meals. TQ very much for sharing the recipe.
Margareta, I’m soooo happy you like the tortillas!!! Thank you so much for the feedback.