Whole Grain Tortillas

Yield: 10 to 12 tortillas

Prep Time: 20 minutes

Cook: 24 minutes

Whole grain tortillas can be made with spelt or whole wheat flour and are ultra tender, soft, and simple!

Tessa's Recipe Rundown...

Taste: Nutty, slightly sweet, and so much more flavorful than the white, store-bought kind.
Texture: Slightly thicker than the store-bought kind, chewy, soft.
Ease: This recipe is a bit more hands-on but none of the steps are difficult. It would be a fun recipe to make with children.
Appearance: Rustically beautiful.  
Pros: Healthy, tastier than store-bought, can be refrigerated or frozen.
Cons: You really have to keep an eye on the tortilla as it baked and monitor the temperature if you have a finicky cooktop.
Would I make this again? Yes. I’ve got a batch in the freezer!

A Homemade Kitchen series includes recipes that feature homemade versions of your favorite store-bought meals, snacks, treats, condiments and more. Homemade is better for your budget, body, and taste buds.

Store-bought, packaged tortillas are a sad fare. They’re flavorless, practically textureless, and often times don’t add anything to the dish unless they’re fried. Once you’ve had homemade tortillas, it’s hard to go back to the bland store-bought variety. Homemade tortillas actually taste like something on your tongue. They have a remarkable texture which makes you want to get down on your knees and thank our ancestors who first invented flatbreads.

You might also want to thank our ancestors who first utilized spelt as a flour. Although tortillas have been traditionally made with maize, spelt makes these tortillas a health food. Spelt flour is easier to digest than wheat and is a fabulous source of fiber, protein, vitamin B12 and also of manganese, niacin, thiamin, and copper. Spelt actually has four times the fiber of whole wheat flour.  It also has a lovely mild, sweet, nutty flavor and can be used in place of wheat flour in many recipes. It can be found at natural food and health food stores such as Whole Foods or wherever you buy your grains in bulk. 

Have I sold you on spelt yet? Now, before you think you can’t make this recipe, think again. It can be made with white whole wheat flour which might be easier to find. But if you can find spelt, I highly recommend trying it out! Your body will thank you. 

Whole Grain Tortillas

000
Yield 10 to 12 tortillas     adjust servings
Prep Time 20 minutes Cook Time 24 minutes Total Time 44 mins

Whole grain tortillas can be made with spelt or whole wheat flour and are ultra tender, soft, and simple!

Ingredients

  • 2 cups (8 ounces) whole spelt flour or white whole wheat flour
  • 1/2 teaspoon salt
  • 3 tablespoons (1 1/4 ounces) vegetable oil
  • 1/2 cup warm water is using spelt flour, 2/3 cup warm water if using whole wheat flour

Directions

  1. Combine the flour and salt in a medium mixing bowl or food processor and mix together. Add the oil and mix into the flour thoroughly. Mix in the warm water (with the machine running, if using food processor). You’ll want a dough that’s soft, the spelt or whole grain flour will absorb liquid as it sits. Once the dough is mixed, let sit, covered, for 20 minutes. 

    Turn out the dough onto a lightly floured surface, knead it a couple of times, and pat into an even disk. Cut the dough into 10-12 pieces, and roll each piece into a ball. Cover the balls with plastic wrap or a dish towel and let them rest for 20 minutes. If you have a tortilla press, use it to flatten each ball. If you’re rolling the tortillas by hand, take one of the balls and flatten into a small disk. Using a floured rolling pin on a lightly floured work surface, roll the tortillas into a very thin, flat round about 6-8 inches in diameter. 

    Heat a heavy, ungreased griddle over medium-high heat. Toss a tortilla onto the griddle and let it heat on one side for about 1 minute, until it begins to brown in spots, then use tongs to lift and flip the tortilla to bake it on other side, about 1 minute. While the first tortilla is baking, roll the second one out. Transfer the baked tortilla to a plate and toss the next tortilla onto griddle. Repeat until all tortillas are rolled and baked. You may stack the tortillas and cover them with a towel to keep them soft and warm until you’re ready to use. You may also refrigerate tortillas for up to 1 week or freeze tortillas in an airtight container for up to 2 months.  

by

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

Find Tessa on  

24 Responses to “Whole Grain Tortillas”

  1. #
    Maris — June 25, 2011 at 12:23 pm

    This is awesome! have a great weekend!

  2. #
    Csilla — June 25, 2011 at 12:30 pm

    I have tried making tortillas with whole wheat spelt flour mixed with maize…Well…it was just not pretty nor good at all 😀 And was soo thick and hard! But yours seem like a recipe worth trying! Even though that last attempt made me shy away from home made tortillas…

  3. #
    [email protected] — June 25, 2011 at 12:45 pm

    can't wait to try these. so glad they don't have lard in them

  4. #
    Erin — June 25, 2011 at 1:11 pm

    Ooo I love making things at home that I would normally buy, because everything I've made so far is so much better than in stores! Can't wait to try these

  5. #
    Lauren — June 25, 2011 at 1:30 pm

    I've made tortillas before, but didn't love the recipe – the dough was tough to work with, and the result wasn't ideal. I will absolutely be making these however, because they look great! I've baked with spelt flour with fantastic results… but I didn't know it had so much more fiber than whole wheat flour. That is impressive!

  6. #
    fooddoodles — June 25, 2011 at 2:48 pm

    Mmm, I love this. I make my own flour and corn tortillas because there really is no comparison but I never thought to try spelt. Awesome! Can't wait to try it 🙂

  7. #
    zenzeroni — June 25, 2011 at 11:02 pm

    Oh, these are very exciting! I can actually get spelt flour where I am, and this seems like the perfect way to break my 'defrost a frozen pitta bread in the toaster' habit.

    -Sarah

  8. #
    Maria — June 26, 2011 at 1:49 pm

    whole wheat tortillas are my favorite. Can't wait to try this recipe!

  9. #
    Zafar — June 26, 2011 at 9:25 pm

    Never knew about spelt flour before thanks for that. Just wanted to point out that a Wheat Tortilla is the same thing as Indian flatbread called 'chapati' or 'roti'. Cheers.

  10. #
    DessertForTwo — July 7, 2011 at 9:33 pm

    I've been searching for new recipes for breads that don't require the oven since it's too hot to bake! Thanks for this 🙂

  11. #
    Dawn B — July 7, 2011 at 11:42 pm

    Tried them this evening using spelt flour, and we absolutely loved them. MUCH better than store bought!

  12. #
    Dawn B — July 7, 2011 at 11:42 pm

    Tried them this evening using spelt flour, and we absolutely loved them. MUCH better than store bought!

    • #
      handleheat — July 8, 2011 at 6:06 am

      So glad you liked them!!

  13. #
    Fernanda — October 22, 2011 at 2:21 am

    It might be a silly question but… I store it in the fridge cooked or uncooked? If cooked, how do I warm it later?

  14. #
    Malisia — March 9, 2012 at 8:50 pm

    I just made these and they came out so good! Thanks!

  15. #
    memeinge — April 18, 2012 at 12:18 am

    I've made these three times now with the white whole wheat flour, and they are soo delicious!! They beat store bought tortillas any day, and they have no preservatives or other weird ingredients!

    • #
      handleheat — April 26, 2012 at 10:17 pm

      That's why i love them! Glad you like them too 🙂

  16. #
    Jenni — April 26, 2012 at 5:20 pm

    I just made these last night and they are amazing!!! My husband and I decided we will never again buy tortillas! Thank you for the great recipe!

    • #
      handleheat — April 26, 2012 at 10:17 pm

      Fantastic! I'm so happy you enjoyed the recipe.

  17. #
    Carrie Gaston — May 21, 2012 at 12:17 am

    I've made whole grain spelt tortillas and always have trouble with them being too hard and brittle when I go to reheat them. I want to use them as a wrap. I've tried, olive oil, canola oil, and coconut oil. I cook them in a cast iron skillet. The tortillas look like yours, so the temp is most likely the same. Do you think it's necessary to use a lower flame to cook them.or try butter or some other oil?

  18. #
    Mrsblocko — March 16, 2014 at 2:55 pm

    I made these and wrote about them here. Thank you for sharing the recipe!

  19. #
    Dolores Trujillo — November 9, 2017 at 9:11 am

    Is there whole grain or is wheat the same I don’t understand? I just just wanted whole grain, Thank you

Trackbacks/Pingbacks

  1. Pingback: Homemade Whole Grain Tortillas | A Hint of HoneyA Hint of Honey

  2. Pingback: Make Your Own Fast Food Breakfast - A Healthier Version! | 100 Healthy Breakfast Recipes

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

  • 🎉🍫NEW! Dark Chocolate Buttercream 😱 I’ve partnered with @ghirardelli to bring you this ultra rich, silky, and smooth icing with *just* the right amount of sweetness. Get the link in my bio @handletheheat 💕
.
.
.
#handletheheat #feedfeed @thefeedfeed #f52grams #huffposttaste #thekitchn #eeeeeats #bhgfood #lovefood #marthafood #RSlove #fwx #buzzfeast #yahoofood #foodblogfeed 
#baking #buttercream #darkchocolate #ghirardelli
📸: @thelaurenstyle
  • 🍎NEW🍏Baked Apple Pie Doughnuts are made with yeast-raised dough that bakes up just as light and fluffy as fried doughnuts but without the mess! 🙌🏻 Get the #recipe link in my bio @handletheheat 💕 📸: @thelaurenstyle .
.
.
#handletheheat #feedfeed @thefeedfeed #f52grams #huffposttaste #thekitchn #eeeeeats #bhgfood #lovefood #marthafood #RSlove #fwx #buzzfeast #yahoofood #foodblogfeed 
#baking #doughnut #donut #apple
  • 👇🏻RECIPE BELOW! We’re partnering with @chobani to create this Brown Butter Sweet Potato Pie that's perfect for Thanksgiving! 🦃Made with fresh sweet potato puree, nutty brown butter, and creamy @chobani Plain Whole Milk Greek Yogurt, this is such a crowd pleaser! 💕

Brown Butter Sweet Potato Pie

Note: You can also make this with a graham cracker crust to save time! Just combine 2 cups graham cracker crumbs with 6 tablespoons of melted butter. Press into the pie pan and bake at 350°F for about 10 minutes.

Ingredients:
4 tablespoons (57 grams) unsalted butter
2 cups (545 grams) sweet potato purée
¼ cup (50 grams) granulated sugar
3 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon fine salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
½ cup heavy cream
½ cup Chobani® Plain Whole Milk Greek Yogurt
1 9-inch unbaked pie shell (“best ever pie crust” recipe on handletheheat.com)

For topping:
Chobani® Vanilla Greek Yogurt

Directions:

In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat. Let cool until just warm.

In a large mixing bowl, combine all of the filling ingredients except the brown butter. Once smooth, slowly pour the butter into the mixture, stirring until it’s completely combined. Pour the mixture into the pie shell. 
TIP: To avoid a soggy pie crust, blind bake the pie shell for 20 minutes at 350°F before filling.

Bake on a rimmed baking sheet at 350°F for about 50 minutes, or until the pie is set. If the edges start to brown too much, gently wrap with foil or a pie shield.

Cool on a wire rack for at least 2 hours before serving. Top with vanilla Greek Yogurt before serving. Store in the fridge for up to 2 days.

#sponsored #chobani #sweetpotato #thanksgiving #pie
  • 👉🏻Caramel Pecan Blondies 🎉 Just imagine yourself taking a bite of this ooey gooey crunchy deliciousness... 🤤 Now you know you gotta make this recipe soon! 😂
Full recipe below, or tap the link in my bio for the pretty & printable version with baking tips @handletheheat 💕
⠀
For the blondies:
⠀
2  sticks (227 grams) unsalted butter, melted⠀
2	cups (400 grams) dark brown sugar⠀
2	large eggs plus 1 egg yolk⠀
1	tablespoon molasses, optional⠀
1	teaspoon vanilla⠀
1/4	teaspoon fine salt⠀
2	cups (254 grams) all-purpose flour⠀

For the caramel pecan filling:
⠀
25	soft caramel candies, unwrapped (200 grams)⠀
3	tablespoons heavy cream⠀
1	cup pecans, chopped⠀
⠀
Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment. Spray with nonstick cooking spray. Don't skip this, the caramel filling gets sticky!⠀
⠀
Make the blondies:⠀
⠀
In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, molasses, and vanilla and stir until combined. Stir in the salt and flour.⠀
⠀
Pour half the batter into the prepared pan. Bake for 15 minutes, or until the top begins to set. Keep oven at 350°F.⠀
⠀
Make the filling:⠀
⠀
Meanwhile, combine the unwrapped candies with the cream in a microwave safe bowl. Microwave in 30 second bursts, stirring between bursts, until the mixture is melted and smooth. Stir in the pecans.⠀
⠀
Pour the caramel over the middle of the bottom baked blondie layer. Pour the remaining batter over the caramel layer is completely covered.⠀
⠀
Return to the 350°F oven and bake for another 30 minutes, or until golden brown and set. Let cool completely before chopping into bars with a big sharp knife. Wipe the blade with hot water for cleaner slices.⠀
⠀
Serve or store in an airtight container at room temperature for up to 3 days. 📸: @thelaurenstyle .
.
.
#handletheheat #feedfeed @thefeedfeed #f52grams #huffposttaste #thekitchn #eeeeeats #bhgfood #lovefood #marthafood #RSlove #fwx #buzzfeast #yahoofood #foodblogfeed 
#baking #blondies #pecan #caramel
  • Loving all of your Pumpkin Bread Roll creations & photos for the Nov Baking Challenge! 😍 The cinnamon butter on these rolls is NEXT LEVEL. Check how easy it is below, and get the full #recipe link in my bio @handletheheat 💕

1 stick (113 grams) unsalted butter, at room temperature⠀
1/4	cup (31 grams) powdered sugar⠀
1/4	cup (84 grams) honey⠀
1 teaspoon ground cinnamon⠀
⠀
In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving. 📸: @thelaurenstyle .
.
.
#handletheheat #feedfeed @thefeedfeed #f52grams #huffposttaste #thekitchn #eeeeeats #bhgfood #lovefood #marthafood #RSlove #fwx #buzzfeast #yahoofood #foodblogfeed 
#baking #thanksgivingrecipe #carbs #pumpkin
  • 🍫☃️ I hope it's not too early for these Hot Cocoa Pancakes! Chocolate for breakfast = life goals. #recipe link in my bio @handletheheat 💕
.
.
.
#handletheheat #feedfeed @thefeedfeed #f52grams #huffposttaste #thekitchn #eeeeeats #bhgfood #lovefood #marthafood #RSlove #fwx #buzzfeast #yahoofood #foodblogfeed 
#baking #chocolateforbreakfast #pancakes #chocolate
  • 🍫salty sweet goodness! Chocolate Peanut Butter Pretzel Cheesecake Bars have a crumbly pretzel crust with chocolate peanut butter ganache drizzled over the peanut butter cheesecake! 😋 Get the recipe link in my bio @handletheheat 💕
.
.
.
#handletheheat #feedfeed @thefeedfeed #f52grams #huffposttaste #thekitchn #eeeeeats #bhgfood #lovefood #marthafood #RSlove #fwx #buzzfeast #yahoofood #foodblogfeed 
#baking #cheesecake #pretzel #peanutbutter
  • 👉🏻NEW! Soft Batch Double Chocolate Cookies. Actually, these might be triple chocolate cookies 🤔 Take a look at the recipe link in my bio @handeltheheat and decide! 💕
.
.
.
#handletheheat #feedfeed @thefeedfeed #f52grams #huffposttaste #thekitchn #eeeeeats #bhgfood #lovefood #marthafood #RSlove #fwx #buzzfeast #yahoofood #foodblogfeed 
#baking #doublechocolate #chocolatecookie #cookies
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Now available: The Magic of Baking Online Class  Learn More