Soft whole wheat tortillas made of wheat flour, coconut oil, salt, and leavening! This is an authentic Spanish recipe for wheat flour tortillas using freshly ground flour! This soft, pliable flatbread makes large burrito-size tortillas perfect for wraps and quesadillas! These whole-grain tortillas will not disappoint! 

whole wheat flour tortillas

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We love our white Flour Tortilla Recipe but were eager to make more nutritious good-for-you tortillas using 100% whole wheat flour by milling our own wheat berries! These homemade tortillas are perfect for making fajitas, spinach wraps, burritos, tortilla pizza, chicken quesadillas, and anything taco!

What is a Whole Wheat Tortilla?

Wheat tortillas are a Mexican flatbread made from wheat flour, because a flour tortilla is soft and thin it’s best to add leavening for flexible tortillas. The tortillas get puffy when cooking but then fall flat to create a chewy and super pliable tortilla! Adding too much flour can make hard tortillas. A soft dough, is key to soft tortillas so, start with a slightly sticky dough and work with greased hands.

These are the best whole-wheat tortillas I’ve ever made! Similar to the sprouted wheat tortillas that I’d buy, but homemade. Whole grain tortillas are rich in fiber and a much healthier option! They are easy to make from scratch and you’ll end up with 18-count fresh homemade tortillas that you can freeze for later! This recipe for whole wheat tortillas makes about 12-inch round tortillas that are perfect for burrito size!

flexible whole wheat tortillas

Wheat Tortilla Ingredients:

Simple ingredients of wheat flour, fat, salt, and baking powder is all you need to begin! You can easily use butter, lard, or palm fruit shortening for the fat here. I recommend using semi-soft fat rather than oil. Traditional recipes from Mexico call for lard.

  • Wheat flour- we milled and used freshly ground flour for our wheat tortillas. This recipe works with store-bought whole wheat flour too, but we are certain the nutrition is all in the flour when using fresh organic grains. A combination of hard red and hard white grains was milled at home to make this flour.
  • Coconut oil- use a solid fat like lard or shortening for Authentic Mexican tortillas. You want some kind of white fat mild in taste.
  • Leavening- baking powder is the only leavening typically used in tortillas. Baking soda requires an acidic ingredient to neutralize any bitterness and tortillas are typically made with simple ingredients such as water.
  • Salt- use an all-natural salt that has minerals like sea salt. You can control your sodium intake when making homemade tortillas!
  • Hot water- from the kitchen faucet is what I used. Since there is no yeast in this recipe it will not harm the dough.

How To Make Whole Wheat Tortillas:

To make homemade whole wheat tortillas, I first mill my own grain using this Grain mill. I buy my grains in bulk and grind them just before making my dough. I used 2 parts hard red and one part hard white, usually, 4 cups of grains will make about 6 cups of flour. My Kitchen-aid mixer does most of the kneading (very important in making tortilla dough), and my tortilla press flattens out the dough in seconds! Keep the cooked tortillas in a tortilla warmer for soft and pliable flour tortillas!

  1. In the bowl of a stand mixer, cut the fat into the flour. I rub it in with my hands, but you can use a food processor or pastry cutter.
  2. Stir in the baking powder and salt.
  3. Make a well in the center and pour in the hot water. Stir with a spoon and with the hook attachment knead the dough for 10 minutes over high. The dough will be sticky, (you can do this by hand for 10 minutes.)
  4.  Lightly grease a large silicone pastry mat. Using a small food scraper, scrap the dough onto the lightly greased mat and knead it into a smooth ball. Cover it with plastic wrap for 30 minutes. Resting the dough is key to a soft dough.
  5. After 30 minutes, cut the dough into 18 equal pieces. I do this by cutting the dough in half first, then each half into 9 pieces.
  6. Cover dough balls with the same plastic wrap and rest for another 30 minutes.
  7. Preheat the tortilla press to maximum heat. Place the dough ball onto the center and press down tightly to flatten, quickly open, and remove using a straight spatula.
  8. Finish cooking each tortilla over a hot skillet.
  9. Line a Lint-free kitchen towel over a tortilla warmer container or inside a plastic bag. Place the warm tortillas into the towel and keep wrapped up until serving.

pliable whole grain tortillas

Can You Freeze Whole Wheat Tortillas?

This whole wheat tortilla recipe can be frozen! Make all the tortillas first, then cool them completely before stacking and freezing. Wrap each stack of 6 for preventing freezer-burned tortillas. Place each stack into a gallon-freezer bag and seal shut. Keep frozen for up to 6 months in a deep freezer.

How Long Do Whole Wheat Tortillas Last?

Whole wheat flour tortillas are best for up to 2 days at room temperature. They can keep in the fridge for up to one week after making. Try freezing any leftovers after a day of making them so they don’t turn stale if you know you won’t be using them.

How To Heat Up Tortillas?

To best reheat the tortillas place as many as you need onto a large dinner plate, cut out a couple of paper towels and wet it, squeeze any excess water out and place the damp paper towels on top of the tortillas. Microwave over high for 1 minute and 30 seconds for every 6 tortillas. This steams the flour tortillas and helps them from drying out. They are also best reheated in a 350°F oven wrapped up in aluminum foil to create the steam effect. Bake for 8 minutes.

What Can I Make with Whole Wheat Tortillas?

Wondering what to eat with Whole Wheat tortillas? Make all your favorite Tex-Mex foods! Use them as you would a flour tortilla! Here are some ways to serve whole wheat tortillas;

  • Beans and eggs for a southwest breakfast! (We had them with scrambled eggs and fried sausage)
  • Quesadillas, burritos, chimichangas (baked tortillas)
  • Fajitas or Beef Taco
  • Dipped into a hot sauce (Cholula)
  • As a flatbread side to a bowl of white chicken chili soup
  • Cut into triangles to make whole-grain tortilla chips
  • Drizzle this homemade Taco bell sauce over your favorite sandwich wrap



When To Flip Tortillas?

Cook pancakes until bubbles form on the edges or top. Flipping the pancakes too soon can be a mess to work with, always wait for those bubbles it is a sign the pancakes are cooking thoroughly.

How Many Calories?

One serving of this Whole Wheat flour tortilla is 210 calories. This is for a large size 10-12-inch tortilla.

Homemade Tortilla Tips:

  1. A tortilla press is handy for making uniform rounds. Since the dough is sticky to work with a press makes it so easy to stretch! I only use it as a handy tool for my rolling pin. You can roll out the dough on a lightly greased surface instead. When using a press I will have the skillet on to easily transfer the flattened dough and cook.
  2. Make thin tortillas, thick tortillas will be too chewy and dense. About 10-12-inches round is a good size for large tortillas.
  3. Tortilla dough is slightly sticky, a silicone pastry mat makes it so much easier to handle the dough. I like to lightly grease my hands and mat before handling the dough. A tacky dough is Key, to soft tortillas!
  4. You can cook the tortillas in the tortilla press to avoid extra equipment. I like the texture of the tortillas on the skillet.
  5. Kneading the dough well is key to developing the gluten. If you don’t have a mixer with a hook attachment, knead it by hand for 10 minutes. The dough comes more together towards the 8-minute kneading mark.
  6. Hard wheat varieties are recommended for tortillas. You want a grain high in gluten like hard red or hard white. Gluten makes these super flexible, making it easy to roll up fillings.
  7. For smaller (fajita-style) tortillas roll the dough out into 6-inch circles. For medium-sized tortillas roll them into 8-9-inch circles. The best way to cut smaller tortillas is to cut each dough ball in half of the standard recipe.
  8. When you rest the dough it becomes much easier to stretch and handle.
  9. Flour tortillas are made from wheat and corn tortillas are prepared from cornmeal. For a gluten-free option try a corn tortilla recipe using Masa Gluten-free corn flour.


Have you tried this Whole Wheat Tortilla recipe? I would love to hear from you, be sure to leave a review down below! 

How To Make Whole Wheat Flour Tortillas:

Whole Wheat Tortillas

Prep Time: 15 minutes
Cook Time: 25 minutes
Resting time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 18 large tortillas
Soft whole wheat tortillas made of wheat flour, coconut oil, salt, and leavening! This is an authentic Spanish recipe for wheat flour tortillas using freshly ground flour! This soft, pliable flat bread makes large burrito-size tortillas perfect for wraps and quesadillas! These whole-grain tortillas will not disappoint! 


  • 1 5-quart stand mixer (I use a Kitchen-aid stand mixer)
  • 1 tortilla press (to flatten tortillas)
  • 1 tortilla warmer or plastic bag
  • 1 kitchen towel (lint-free to wrap tortillas up)
  • 1 pan or skillet to finish cooking tortillas



  • 6 1/4 cups whole wheat flour (freshly ground hard red and white*)
  • 2/3 cup coconut oil (solid not melted)
  • 4 tsp baking powder
  • 2 1/2 tsp salt
  • 3 cups hot water



  • Cut the coconut oil into the flour. Stir in baking powder and salt. Make a well in the center and add the water. Knead over high speed for 10 minutes. Transfer to a lightly greased pasty mat and rest covered for 30 minutes.
  • Cut the dough in half then each half into 9 pieces to make 18 dough balls in total. Cover and rest for another 30 minutes.
  • Place a dough ball into the center of a preheated tortilla press and press down to flatten.
  • Remove the uncooked tortilla and set aside. Repeat flattening the other dough balls.
  • Finish cooking tortillas on a preheated griddle over high for 30-50 seconds on the first side then flip and cook another 20 seconds on the other side.
  • Transfer tortillas onto a kitchen towel and keep them wrapped up in a tortilla warmer or plastic bag until serving.


**If using grain berries, mill about 4-5 cups of hard white or hard red, this makes about 6 cups of flour. I like to use about 2 parts red and one part hard white. You can also use whole wheat flour from the store. 

Nutrition per serving

Serving: 1large tortillaCalories: 210kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 327mgPotassium: 241mgFiber: 4gSugar: 0.2gVitamin A: 4IUCalcium: 54mgIron: 2mg

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5 from 2 votes

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    • Christina

    Can the dough be made ahead, and rest in the fridge?

      • Alyona Demyanchuk

      Hi Christina, haven’t tried that yet.

    • Abigail

    Will butter give the same effect as the coconut oil. Also do you know if sprouted wheat will work as well as unsprouted?

      • Alyona Demyanchuk

      I think sprouted wheat flour will work, and yes you can probably use lard or softened butter without much of a difference.

    • Paula

    Thank you for this recipe. It turned out great! I used all whole white fresh ground wheat and a cast iron pan because I did not have a tortilla press.

      • Alyona Demyanchuk

      Wonderful, Paula! I appreciate your feedback.

    • Daniela

    I tried this recipe with a high fiber all purpose flour, it was delicious thank you! I can now enjoy food again as a diabetic

      • Alyona Demyanchuk

      That’s wonderful!

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