Homemade Whole Wheat Tortillas

Usually on Mondays, I love to dig into what we did on the weekend. Those are actually my favorite types of posts to write. Ones that document our day to day, where even the smallest, simplest memories become special. But sometimes I feel the need to put down the camera, and be more in the moment, you know?

That’s what this weekend called for. Nathan and I both needed a weekend of rest, and rest is what we got. We ran some errands, did a killer team workout on Saturday (not really rest, I know, but still so good), spent time at the pool and watched some NBA finals. I love that guy. It was an awesome weekend.

Last night, though, I decided to throw on my apron and make some whole wheat tortillas to go with a dinner that I am taking to a couple and their sweet new baby, tonight. Oh, baby snuggles.

I have made these tortillas twice, and they are simply the best. SUPER easy and quick to make. Good for you. And durable….meaning that all your burrito/fajita goodness doesn’t fall out everywhere as you try and take a bite. That’s the worst.

They are just perfect, and I think you’d really like them!



3/4 cup unbleached all-purpose flour
3/4 cup whole-wheat flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup oil (grape seed oil, canola oil). I used melted coconut oil.
1/2 cup plus 2 tablespoons boiling water
In a large bowl, whisk together flours, baking powder and salt. Then add the oil and mix with hands until well-dispersed throughout the flour mixture.
Add boiling water and continue to knead until water is incorporated. The dough will be slightly wet and soft. 
Cover with plastic wrap and allow to sit for 30 minutes- 1 hour.
When the time is up, break apart dough and form 1 1/4 inch balls. You should be able to make 8-10.
Heat a large skillet over medium-high heat. Lightly flour a surface and roll each ball into a flat tortilla using a 6 inch rolling pin if you have one. //the tortillas may not be perfect circles, if they are, I am really impressed!//
Transfer your first tortilla to the hot skillet. Let sit until bubbles start to form. Then flip. When bubbles form on that side, remove from skillet, transfer to plate, and cover with a tea towel. Repeat until there is no more dough :)
Serve hot. Or refrigerate up to one week in an air-tight container or ziplock bag. Or freeze. Lots of options.
So, there you go. Homemade tortillas! Easy peasy. –Ashley

8 thoughts on “Homemade Whole Wheat Tortillas

    1. they are pretty dang good! And you can use them for just about anything…hummus wraps, egg wraps, tacos…it’s a good recipe to keep on hand for sure. Thanks for coming by, jenna!

  1. Yum! Looks just like the recipe we use (though I haven’t tried with whole-wheat flour yet) and I have to agree that they are delicious! Have you ever tried putting in spinach or sun-dried tomato to make flavored wraps? That’s what I want to do!

    1. You really should! I think they are better than store-bought, personally, and you know everything that goes in them so BONUS! Thanks for stopping by!!

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