Evergreen Recipes, Savory Pastries, Side Dishes, vegetarian

Homemade Whole Wheat Tortilla

These homemade whole wheat tortillas are soft, flavorful, packed with fiber and made with just four ingredients. They are a staple for homemade tacos, burritos, wraps, quesadillas, enchiladas and more.

Homemade whole wheat staples are your jam? Then, make sure to check out my whole wheat pita bread or my 100% whole wheat no knead bread. I’m sure, you’re gonna love them!

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A stack of whole wheat tortillas on a plate, partially covered with a kitchen towel.

Is a Wrap the Same as a Tortilla?

Since I spent a couple of weeks in Los Angeles, flour tortillas have become one of my absolute favorite foods. Granted, I’ve always been a sucker for flatbread, but the taste and texture of a real tortilla is just incomparably delicious! 

But what are these tortillas anyway and are they the same as a wrap? Well, actually they are, even though a wrap and a Mexican tortilla actually refer to something different.

Tortilla is the name of the flat bread that can be eaten either plain or with a filling rolled inside. A wrap, in turn, refers to a tortilla that is filled and rolled. The same means a burrito, but unlike the wrap, it is filled with Mexican ingredients.

Therefore, the tortilla is what all of this is based on, which is a thinly rolled out flatbread consisting of four ingredients. It originated in Mexico, but now it’s hard to imagine American cuisine without it. 

There are two kind of tortillas, corn and flour tortillas. Maybe it’s my European taste buds, but I think the flour tortilla is much better. 

Besides flour, you only need three other ingredients for the recipe, and they are salt, baking powder, some butter, and hot water. Alright, actually it’s four ingredients, but I don’t think water really counts. 

About this Recipe

Instead of making the classic flour tortilla today, I want to show you how to make the Mexican national recipe a little healthier and more nutritious. So, we will use whole wheat flour instead of all-purpose flour.

Whole wheat flour not only contains more fiber than white flour, but it is also richer in vitamins and minerals. And it satiates us much longer.

But apart from the type of flour, we won’t change much regarding the original recipe. This way, despite the healthy whole wheat flour, it still tastes almost like the classic Mexican homemade flour tortilla and therefore so much better than the store-bought whole wheat wraps.

In addition, with this recipe you can be sure that it is really 100% whole wheat flour. Many of the seemingly healthier tortilla alternatives are just multi-grain wraps. Just like the classic version, they consist only of white flour with a few grains added. The health benefits of such versions are therefore very limited.


Photo of the ingredients going into this recipe with a text label for each ingredient.

Besides of whole wheat flour, you only need three other ingredients for the recipe, and they are salt, baking powder, some butter, and hot water. Alright, actually it’s four ingredients, but I don’t think water really counts. 

For the butter you can use salted or unsalted butter or even vegan butter. But make sure it’s at room temperature and therefore really soft.

As least as important as soft butter is boiling hot water. So, don’t add lukewarm or just hot water to the dough.

You’ll find the exact quantities in the recipe card further down. Feel free to adjust the servings to your needs and let the recipe card recalculate how much of each ingredient you’re going to need. 

Required Kitchen Equipment

All you need for making homemade tortillas are a bowl, a pan, and a rolling pin.

If you have cast iron pan, feel free this one. Alternatively, you can also use a regular coated pan.

In Mexico, tortillas are often formed with a tortilla press. And to test if such a press is necessary for the perfect whole wheat wraps, I got one and tested it for you.

Well, the result was a bit disappointing. Because even though the press makes the patty wonderfully round, it doesn’t get really thin. But that’s what a tortilla is all about, right? After all, the tortilla is supposed to be really thin so that you can wrap a delicious filling into it.

So I ended up pre-pressing the dough pieces with my tortilla press and then I used my rolling pin to make them nicely thin. Therefore, I don’t think you need to have one at home. Instead a rolling pin is all you need.

A small ball of dough placed in a tortilla press.

How to Make this Recipe

All right let’s make some delicious whole wheat tortillas. First, in a bowl, add the flour, salt and baking powder and give it a stir. Then, cut the soft butter into small pieces and add it to the bowl.

Now grab a spoon and slowly add the boiling hot water while stirring. Once the dough has started to combine and has cooled down enough to touch it with your hands (this should only take a few seconds), you can start kneading the dough by hand until the dough is well combined, soft and smooth.

Then divide it into four equal pieces. Form them to balls, place them on a plate and cover them with some plastic wrap. Let them rest for about 10 to 20 minutes.

Now, it’s time to roll out the dough and bake the tortillas in a pan. The smartest way to do so it to roll out all the dough pieces first and then bake one after the other. Since they only need to bake for a very short time, this process goes pretty fast, so there’s really no time for rolling out in between flipping the tortillas.

All right, now take one dough piece at a time and roll it out as thinly as possible. Stack the rolled-out dough pieces on top of each other by simply placing a piece of parchment paper between them. 

Once all the tortillas are rolled out, you can heat up a large pan over high heat. If you use a non-stick pan, you don’t need to put any oil in the pan. If using a cast iron pan, put a little bit of oil or butter in there and spread it with a silicon brush.

Now place one of the tortillas in your pan, let them bake until there are small bubbles all over the surface. Then it’s time to flip it over and bake it for another 20 to 45 seconds. 

Remove the tortilla from the pan, stack the baked tortillas on top of each other and wrap them in a kitchen towel. This way they stay nicely soft and warm. 

How to Serve this Recipe

Honestly, I could eat tortillas as they are without anything else. No joke, they are my favorite food. But of course, they can also be turned into healthy wraps, quesadillas, burritos, enchiladas, or fajitas. 

Furthermore, you can serve them as tacos by simply making smaller tortillas. Therefore, instead of dividing the dough into four servings, divide them into eight. The process remains the same. 

But in case you prefer hard shell tacos, you can easily brush the finished taco tortillas with a little oil, hand them over an oven rack, and bake them briefly in the oven until crispy. 

You can also serve these healthy homemade flour tortilla as a side dish for soups, stews and chilis.

Here’s How to Save this Recipe or Make It in Advance

Simply stack them on top of each other and store them in a zip bag. They will keep for at least a week in the refrigerator. 

You can reheat them either in the microwave, on the toaster or in a pan. For a burrito or quesadilla, you can then fill them with your ingredients and brown it in the pan on both sides to melt the cheese.

Your Common Questions Answered

In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.

How to serve whole wheat tortillas?

You can use whole wheat tortillas to make nutritious burritos, wraps, enchiladas, fajitas or quesadillas. You can also serve them with soups and stews like a chili con carne. In addition, the dough can also be used to make smaller tortillas, which are perfect for homemade tacos.

What’s the difference between a tortilla, wrap and a burrito?

The tortilla is the flatbread that is used to prepare a wrap or burrito. A burrito, which is usually eaten warm, has a typical Mexican or TexMex type of filling made with rice, meat, beans, salsa, cheese or guacamole, while a wrap can be filled with anything and is mostly served cold.

Do you need a tortilla press to make tortillas yourself?

No, a rolling pin is all you need.

Save for Later

Click the pin button and add the recipe to one of your Pinterest boards. This way you can also easily bookmark the recipe for later. The pin button will appear as soon as you hover over the picture. 

A stack of whole wheat tortillas on a plate with a text overlay saying "homemade whole wheat tortillas".
Save for later!

You Might Also Like

I hope you like this easy recipe and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at contact@julesbalancedrecipes.com or Instagram (@julesbalancedrecipes). 

In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do and it would mean the world to me.

And if you loved this recipe, you may also like some of my other whole wheat recipes like …

Have fun trying it out and bon appétit,

A stack of whole wheat tortillas wrapped inn a kitchen towel.

Whole Wheat Tortillas

Julia Schmitt
These easy and healthy whole wheat tortillas are made with just four ingredients and can be served in a many ways like wraps, burritos, quesadillas, enchiladas, tacos or as a side dish with soups and stews.  
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Resting Time 25 mins
Total Time 45 mins
Course Side Dish
Cuisine Mexican
Servings 4 tortillas
Calories 159 kcal


  • 1 mixing bowl
  • 1 Rolling Pin
  • 1 large skillet (non-stick or cast iron*)


  • 150 g whole wheat flour (1 cup)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 20 g salted butter ** (at room temperature) (1.5 tbsp)
  • 90 ml boiling hot water (equals 90 grams or 1/3 cup + 2 tsp)



  • In a bowl, add the flour, salt, and baking powder and mix well. Cut the butter into pieces and add it the bowl. Mix the dough with a wooden spoon while slowly pouring in the hot water. As soon as the dough is cold enough to touch it knead it by hand until it is smooth and well combined.
  • Divide the dough into 4 equal sized pieces, shape them into balls and place them on a plate. Cover them with plastic wrap and let them rest for 10 to 20 minutes.


  • Roll out the dough pieces with a rolling pin as thinly as possible. Stack them on top of each other with some parchment paper between each tortilla.
  • Heat up a pan over high heat and make sure to add some oil or butter to the pan if using a cast ion skillet. Place one tortilla in the pan and let it fry for 30 to 60 seconds or until small bubbles form on the surface.
  • Then flip the tortilla and let it fry for another 25 to 45 seconds or until there are light brown spots on the second side. Then remove it from the pan. Stack the finished tortillas on top of each other and wrap them in a towel to keep them warm and soft while repeating the process for all the tortillas.


*If using a cast iron pan, put a little bit of oil or butter in there and spread it with a silicon brush.
**Feel free to use vegan butter instead.


Serving: 1tortillaCalories: 159kcalCarbohydrates: 22.3gProtein: 4.3gFat: 5gSaturated Fat: 2.5gFiber: 3.8gSugar: 0.3g
Keyword homemade, tortillas
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