4-Component Wheat Grains Tortillas


Homemade Whole Wheat Tortillas Recipe!

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Whole Wheat Tortillas

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Soft Whole Wheat Flour Tortilla Recipe

Video taken from the channel: Simply Mamá Cooks


Homemade Whole Wheat Tortilla | Em’s Kitchen

Video taken from the channel: Em’s Kitchen


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Homemade Whole Wheat Tortillas

Video taken from the channel: Bigger Bolder Baking


Whole Wheat Tortilla Recipe/Soft Wheat Tortilla/Wheat Flour Tortilla

Video taken from the channel: Bincy Chris

As the title suggests, these tortillas only require 4 staple ingredients: White whole wheat flour Extra Virgin Olive Oil Salt Warm water. Ingredients 2 cups white whole wheat flour 3 Tbsp extra virgin olive oil 1/2 tsp salt 2/3 c warm water. 1/2 teaspoon salt. 1/4 teaspoon baking powder.

3 Tablespoons vegetable oil or extra light olive oil. 1/2 cup hot water (Jenny uses hot tap water – 125-130° F) The recipe prep time is 15 minutes and then the same again for cooking. You will yield 8 Tortillas from this recipe. Homemade Tortillas.

DIRECTIONS Combine flour, baking powder, and salt. Add olive oil and stir until well combined. Add in warm water a few tablespoons at a time and until the. In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal.

Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly. Whole Wheat Ditch the bread for a whole wheat tortilla that is ready to wrap up whatever you’re craving into a great tasting meal for breakfast, lunch, dinner and beyond.

NEW. Once it all combined, it seemed too oily/fatty to me, so I added about 3/4 cup additional whole wheat flour and let the cycle complete. After resting 30 minutes the dough felt right and handled well. during the roll out.

Really delicious tortillas!Directions. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed.

Instructions In a medium-sized bowl, whisk together the flour, baking powder, and salt. Add the lard (or butter, or shortening; if you’re using vegetable oil, add it in step 3). Use your fingers or a pastry blender to work the fat into the flour until it disappears.

This recipe is an adaptation of Recipe #43708. You can substitute any flour for some or all of the whole wheat. I have used half spelt or oatmeal; I even stirred in some nutritional seaweed flakes and flax seed.

It takes a little practice to roll out even tortillas, but.

List of related literature:

Simply stack the tortillas on a plate, sprinkle them with a little water, cover them with a paper towel, and microwave until warm and soft, 1 to 2 minutes.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

The wheat tortilla recipe is as follows: Mix 2 cups flour, 1 teaspoon salt, 1% teaspoons baking powder, 1 tablespoon fat and cold water into a stiff dough and knead on a flour-covered board.

“Wildwood Wisdom” by Ellsworth Jaeger
from Wildwood Wisdom
by Ellsworth Jaeger
Shelter Publications, 1999

Whole wheat flour tortillas tend to need a little less baking powder than white flour ones.

“Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles” by Amadea Morningstar
from Ayurvedic Cooking for Westerners: Familiar Western Food Prepared with Ayurvedic Principles
by Amadea Morningstar
Lotus Press, 1995

Look at the ingredients list and choose a tortilla with whole-wheat flour or sprouted whole wheat as one of the first ingredients (not wheat flour or enriched wheat flour).

“Racing Weight Cookbook: Lean, Light Recipes for Athletes” by Matt Fitzgerald, Georgie Fear
from Racing Weight Cookbook: Lean, Light Recipes for Athletes
by Matt Fitzgerald, Georgie Fear
VeloPress, 2014

To bake your own tortilla chips, spray 4 (6-inch) corn tortillas with vegetable oil spray, cut into wedges, and bake in 350degree oven until crisp, 15 to 20 minutes.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Cut the tortillas into 1% cm (1/2-in)-wide strips and place them flat on a rimmed baking sheet.

“What to Expect: Eating Well When You're Expecting” by Heidi Murkoff, Sharon Mazel
from What to Expect: Eating Well When You’re Expecting
by Heidi Murkoff, Sharon Mazel
Simon & Schuster UK, 2010

First make the tortillas: mix together the flour and salt and add enough water to make a soft but not sticky dough probably 300—325ml.

“The River Cottage Fish Book” by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
from The River Cottage Fish Book
by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
Bloomsbury, 2007

Second, the tortillas likely contain reduced amounts of mycotoxins as compared to tortillas made from conventional or organic

“Tomorrow's Table: Organic Farming, Genetics, and the Future of Food” by Pamela C. Ronald, R. W. Adamchak
from Tomorrow’s Table: Organic Farming, Genetics, and the Future of Food
by Pamela C. Ronald, R. W. Adamchak
Oxford University Press, 2008

Divide the mixture between two 6” corn tortillas and top each with 1 tablespoon finely chopped onion,

“The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love” by Anne Alexander, Julia VanTine
from The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love
by Anne Alexander, Julia VanTine
Rodale Books, 2013

The advantage of the flour tortilla is that it remains soft eating and has a blander flavour than the maize version.

“Baking Problems Solved” by S.P. Cauvain, L S Young
from Baking Problems Solved
by S.P. Cauvain, L S Young
Elsevier Science, 2001

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I am surprised Gemma lives in Cali but is not gluten free! Irish background:)
    I have realized if the flour is ORGANIC, no chemicals whatsoever, I have no issues. Of course, it is more expensive if you live in states, but if you incorporate more “food” veggies and other grains, you won’t eat bread daily.

  • Hi bincy thanks for this been making this but turns hard it should be kept under a moist towel as you’ve said 😉
    By the way how do we store left over tortillas? Or the remaining dough? Appreciate your reply. Thanks

  • Thank you so much for this recipe. For a while my arepas or tortillas keot coming out dry. Now i know not to add flour. I just prepared the flour and I’m waiting the 15 minutes you said to wait. I got excited just looking at the flour knowing it’s not hard and I’m going to get a soft tortilla yayyyyyy. Thank you again btw you have an amazing voice for this. It was very easy following you step by step

  • I made this recipe today. WoW, super soft, light and tasteful! I never liked store bought ��. Thank you from the bottom of my heart ����

  • Would it make any diff if I just used olive oil all the way through? I don’t always have coconut oil, but I am always stocked up on olive oil.

  • I almost gave up making home made tortilla since I end up making a hard one and couldn’t shape/flatten it in circle. Until I’ve tried your recipe. (also tried your cinnamon rolls and its perfect) I just added half cup of wheat flour because its too sticky (maybe its the quality of wheat flour that I used) Thank you so much for sharing your recipes!

  • Great recipe, I used a combination of rye and plain flour, it needed less water and they turned out great! They’ll be perfect for my work lunches with left over roast lamb. Thank you:-)

  • Hi bincy. Just wanted to say thank you for sharing the recipes.

    Please stay safe wherever you are in these worrying times. Love from Ireland. X

  • My doctor told me no more flour so I have to make the wheat ones. Thank you very much by the way I follow your recipe for the flour tortis and it came out delicious!!!

  • Whole wheat alone can be used to make a soft dough which can be flattened using a rolling pin. At first I felt like you were going to make roti��…

  • Oh my goodness! These tortillas are so soft and tasty. I only switches the baking powder to yeast. This one will be my only and forever tortilla recipe! Thanks a lot, 고추장마마!!

  • Great recipe! Second time I am making this. This time I didn’t overcooked them like last time, so they are flexible now. I undercooked them instead because I wasn’t planning to eat them yet. Is that ok? Can I cook them a little bit later?

  • This is my first time enjoying your YouTube channel. Great work! I’m looking forward to more great content from you. Thank you so much for this informative video! I got so much out of it.

  • That’s the way I make my tortillas. But I use hot water and I do use whole wheat flour most of the time, yes it is a little harder but still very good haha

  • how are these 136 calories each?

    100 grams of flour is 364 calories. 1/4 cup of oil is 480 calories. there are 500 grams of flour in this recipe. so 5×364 = 1820. 1820 in flour plus 480 in oil. 1820+480= 2300. divide by 10 because it makes 10 tortillas. 230 calories per tortilla. really curious how you came up with 136 per tortilla.

  • It is like roti but we use 100% wheat flour. The texture is crunchy like khakras frm gujarat india but khakras r rolled very thin along with some spices.

  • I know you said to use the fat of our choice but wondering if you’ve ever tried using animal fats other than butter or lard, for example duck fat, chicken schmaltz or tallow and if so do you use the same amount?

  • I really missed watching your videos. Oh tortillas! I know these though these are hmmm… Not my favorite because they’re kinda rough and have like an odd texture.

  • I got fed the “Three Ingredient Flatbread” video, and instantly subbed. Your presentation is engaging, and naturally, you make baking look like fun! I am not much into all the sugary stuff, so I’ll see how I go: ) BTW, I use olive oil in every loaf I bake: it certainly does change the texture for the better.

  • Tortilla the cousin of our Indian ������daily bread called chappatis which we Indians make so simply with only two ingredients wheat flour, salt n room temperature water just add salt to taste n enough water to any amount of flour make a smooth dough, rest it for ten mnts n then roll out like tortillas n fry it on a thick bottom pan needed can add butter eat it with jam, vegis, chicken curry left for the imagination. Luv from India ��

  • Hi, I tried it today during quarantine but I wonder why it’s not bubbling out. Please advise. Thanks a lot for the very helpful recipe!

  • Good tips. We make roti/ chapati with whole wheat flour, oil, she and water. I will give a try with your tortillas recipes and make quesadillas.

  • As an Indian I would like to inform u that these ‘whole wheat tortillas’ r called rotis. N we make it without any all purpose flour, n thus its healthy��

  • We knead the dough at least 5 to 10 minutes

    After that if we feel there are no cracks,it means the dough is done

    We make the balls in the same way that there should be no cracks

    The dough should be soft.sometimes we add a little bit of milk to make even softer dough

    The water quantity and kneading should determine the softness

    We use flour,water,oil but no baking powder

    The dough should be roll in such a way that it thickness should be equal from all sides

    We use the whole wheat flour.but the flour bought from the store should be extremely fine

    And we normally serve chapatis or whole wheat tortillas with extremely delicious daals,curries,karahi,dry cooked vegetables etc etc there is a long list

  • Hii.. Recently I came to see ur channel.. Will definitely try your dinner rolls first.. Wanted to know whether flour can be measured in 250 ml cup.. Plz reply. Thank you

  • In India most of us eat this during our dinner time with some curries or something. Thank you Gemma for spreading this receipe world wide. This is known as Roti in India

  • Simply Mama Cooks, these tortillas look delicious. I have tried your white flour tortilla recipe and they came out perfect! (and I’ve been making tortillas for many yrs:) I grind my own wheat so I will try this recipe tomorrow. Thank you & God Bless! Keep up the great work!

  • I make my dough with just 100 percent whole wheat, a little salt and water plus I roll them into rectangles because I can put my filling onto the tortilla, fold the narrow bottom end up and then fold the sides over onto each other. This way, the filling never falls out because the bottom is folded up.

  • I love these Gemma, I miss tortillas as I don’t eat white breads and white carbs anymore. I’m going 5K make these, thank you very much ❤️

  • I like all the tips. It makes it so much more easier to know about the different flours. You always explain it so well. Other bakers leave out important tips. That leave you asking why it didn’t turn out. Beautiful recipe ������������

  • I always make these with 100% wholewheat flour, some salt/spices and water. My trick is using hot water. I find that tortilla’s without oil are much lighter

  • I wonder if I can use oatmeal flour for this? It’s just that I make it at home so maybe it would do as well and I wouldn’t need to buy the whole-wheat flour:)

  • In Pakistan, we call it Roti.. its made like 99% times…. n is yummmmzzz

    Thanks gemma for sharing the nerdy info about Dough Making. ❤��
    Love your work.. stay blessed

  • Haha, I was watching this while eating a Roti/ Chapati dinner and just thought “wow, I’m eating Whole Wheat Tortilla”. Hi from India!

  • Tortillas flour or corn are from Mexico..they use lard.. here in Egypt they have palm oil and I don’t like palm oil.. not healthy.. palm oil is used to liberate machinery

  • I loved the recipe! I’m a newbie at making flour tortillas. I used to made them with my grandma but they always came out looking like the 50 states! This brought back so many memories! I think I’ll cut down the recipe in half since it’s only my husband and myself. Thank you!

  • how are they high in protein? the only ingredient in there that had protein was flour. they have about as much protein as a donut.
    you could substitute flour with coconut flour and pea protein powder.

  • Afternoon good vid. is this safe 4 diabetic people and can you add a different type of flower. If yes how long could they last in the refrigerator

  • If you are making a tortilla I recommend you to make them thinner and make them of corn is very important to make them of corn (they taste better ��)

  • Any chance for measurements in grams? Conversion from cups, tablespoons, etc. is often inconsistent and they’re a general headache.

  • You know, in india, this is what most people eat! Except they use any kind of oil and they don’t add baking soda.
    Really well explained!

  • Great video I have been looking for a recipe this good I had made some before and they came out like tortilla chips but now I know not to add flour when it’s gooey.

  • Hi Gemma, just watchg. I don’t like to use all purp flour, & I don’t have any! is there an alternative, e.g. I have cocon flour? also, I have self raising wholem, I assume that’s gd to use! I’v been going thru’ wholem type breads to make, as this is my new flour, if u have any other v simple recipes, no yeast or knead, w/o mixer, I’d be grateful for? tks, Mona

  • Try making corn tortillas it’s amazing and 10x better than regular tortillas. And make it using hominy u won’t be disappointed. It’s a traditional Mexican tortilla.

  • Finally, 100 percent wheat tortillas with out cheating by adding white flour. It would be a good idea if you use a tortilla presser for fast making tortillas. I need to buy mine fast.

  • I tried you recipe yesterday, it turned out AMAZING, me and my boyfriend love it a lot, he also told me to make it again. Thanks for your contribution.

  • Nice.!!.can we prepare them in bulk and store them in the refrigerator and thaw when required?.if yes then how long do they stay fresh?

  • Oh these will go wonderful with your potato and I’ll use vegan cheese sans the egg Chile Rellenos in a burro and just plain with some avocado. Ejola!

  • I just love your recipes and voice. I don’t make them, I just look, get hungry and eat whatever is in my kitchen.❤️�� I live alone so if I cook too much I’m stuck.


  • Greetings from Mexicali, where there’s a corn tortilla shop on every other corner. But no whole wheat ones can be found. We are going to try your recipe with manteca or real butter with low salt. Anything in a bottle or can with preservatives? I don’t think so. Thanks for your great video..

  • How do you get 58 thumbs down on this video? These look wonderful and are exactly what I was hoping to find. Thanks for giving me the confidence to keep kneading and not to add more flour…you’ve proved it!

  • I’ve tried these and your tortillas made with non-whole wheat (white) wheat flour a total of four times, and I can’t get them to puff up; therefore, they’re not as soft and flexible as they should be. I don’t know what the problem is. I have to use a hot plate or an electric skillet, so adjusting the temperature to “medium high” has been a challenge. The dough always comes out perfect-no problems there. Anyone have any ideas what the problem could be?

  • It would have been nice for continued verbal description as you cooked….temperature, how long on each side, etc. Otherwise you did great and I enjoyed. Tks��

  • I though whole wheat flour didn’t have gluten that’s why in whole wheat bread making recipes they use a little bit of white flour or xanthan gum insteas but you said it does have. I am really confused now…

  • These tortillas were amazing!!! I was looking for a healthy alternative to make my hubby his burritos for lunch and this is it! They are soft and chewy, I just had some right now with chicken mole and OMG!! So good! Thank you for this recipe. God bless you!

  • Well i think originally it was Called rotli then other countries changed little bit of the recipe but originally it is called rotli

  • Hello from France! Thank you so much for sharing your recipe, I have long searched for a recipe to make whole wheat tortillas and yours is just amazing. I wish you a happy holiday season. ������������

  • When I got notification of your this video without watching them I press like n share already to my sister.bcus I trust all your recipe.thank you so much Sach nice recipe u fulfill your promise 100%.

  • Keep in mind if you are prone to high cholesterol or high triglycerides do NOT use coconut oil or ghee for anything. Personal experience. 😉 The so called healthy oils made my triglycerides shoot up to over 300! I switched back to avocado and grape seed oils and now my cholesterol and triglycerides are back to normal range. Scary!

  • We call it roti. When we roast directly on flame its called phulks. Roti or phulka dough is 100% wheat flour & salt. Our rotis r soft though. The tortillas looks like khakras from gujarat which r crunchy.

  • Hello! I just wanted to leave a comment and say I tried out this recipe and it’s so good! I ate them with a little bit of apple butter and it was great!

  • Today I was having tacos and hated the taco seasoning that came in the kit. So like anyone I researched a taco seasoning recipe. Then I began to think ��, how are tortillas made? Can you make it at home. And I found this channel. It’s been down the rabbit hole since. I watched the classic flour one, then the corn one, now the whole wheat one. I’m going to make all three. My question is what are the variation for oils. Because shortings and butters are solid. I plan on using avocado oil.

  • Just wanted to say how great I thought your whole wheat tortilla video was, l’m hoping to try making these this week as I want my husband eating tastier packed lunches with a lot less bread lol these look great and super easy so first gets crossed they work for him xxx

  • I like your style! I never let dough rest or bother kneading for a specific time and my pizza dough, etc always comes out just fine. Dough’s a simple thing and people complicate it so much.

  • Thanks! I made your flour tortillas the other day and they came out FLAWLESSLY!!! Can’t wait to give these whole wheat ones a go! Thanks again! Oh, and I subscribed to your channel!;-)

  • Being from northern México, where flour tortillas are an every day bread for our meals, I want to congratulate you for your recipe, it is exactly the way I prepare them! Now enjoy delicious beans with cheese burritos!

  • Spelt flour is not quite as heavy as whole wheat. You can also purchase sprouted spelt flour which has reduced the anti-nutrient effects of phytic acid and releases the minerals within the wheat kernel. Blessings, Denise

  • Thanks a lot. I need to use tortillas the day before. Is it possible to frozen, or something like that to have the same texture?
    And is better to made tortillas before to frozen?

  • I let my dough balls rest in the fridge overnight in between some parchment paper. Next day warm them in your hands and they are not sticky.

  • I’m prepping up the fillings now:D Thanks for sharing Em’s Kitchen. We are now thinking of cooking beef or chicken shawarma.:D Cheers and keep it up our new friend:) See you later!

  • Great job! I learned a lot…never knew this was an art and a science…well art, yes…anyhow this should bring me a step closer to making tortillas instead of tostadas ☺…Thanks millions…Peace.

  • My grandmother and I followed every step did the exact measurements but resulted in very sticky dough even when we rolled it with flour

  • That’s one of the problems with the coconut oil everybody wants to add fats into something that has no fats from nature real cooking oil does not need fats added to it

  • That was pretty amazing! I have failed miserably on making tortillas for years. I really appreciate the step by step detailed instructions.

  • I rather use lard or vegetable shortening. Roti is already a tortilla like product that uses ghee. Mamma G you are way too nice. I would not have not substituted anything aside from the whole wheat hence whole wheat tortilla.

  • In your written recipe, there is no baking powder added, as there is here in this video. It’s also helpful to use parchment paper both below and above, for rolling out the dough.

  • Just tried making these:) I used canola oil instead (1/3 cup), and the dough came out VERY wet and sticky:S But I still managed to get it into a ball (I cheated and used just a tiny bit of extra flour). I also added a bit of garlic powder to the flour mix. I’ve made flour tortillas before, but this dough was SUPER soft and the tortillas turned out really good:) Thanks for sharing!

  • Hi Gochujang. For how long can one store these tortillas? I so love the recipe and I plan to try it and have it will the chorizo…
    Sending you so much love. XoXo

  • This is an excellent video. Not only you give precise instructions you also show what the touch and feel of the end product looks like. Extremely well done. Thanks