Whole Wheat Flour Tortillas

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These whole wheat flour tortillas are a healthy alternative to the store-bought version with its trans fats and other additives.

Real food flour tortillas are a product that I just can’t find on the store shelves.

My children love quesadillas, so I like to have lots of tortillas on hand. I make a big batch of these tortillas about once a month and I put half of them in the freezer. That way, I can pull a few out of the freezer and whip up quesadillas for the kids when I make something for dinner for the grown-ups that’s too ambitious for my children’s palates. It’s also a nice change from a sandwich in their school lunches.

I usually cook the whole batch and then freeze some, but you can also freeze the dough in single tortilla portions.

Whole Wheat Flour Tortillas

These whole wheat flour tortillas are easy to make from scratch, and they taste delicious.
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Resting Time:15 minutes
Total Time:45 minutes


  • 5 cups white whole wheat flour
  • 1/2 cup melted ghee or butter
  • 1 1/2 tsp salt
  • 1 1/2 cups lukewarm water
  • 1 tbs olive oil


  • Mix together the flour, ghee, and salt in a stand mixer (I use a dough hook). Gradually add the water and continue mixing until smooth dough is formed.
  • Separate the dough into 16 evenly sized balls. Cover the dough with plastic wrap for 15 to 30 minutes.
  • Heat a cast-iron pan over medium-high heat and add 1/2 tablespoon of oil.
  • On a floured surface, roll a ball of dough into thin circle. You want to get it quite thin so it doesn’t turn out thick like pita bread. Cook the tortilla in the hot pan for a minute, and then flip it over and cook the other side for 20 seconds. Remove to a cooling rack.
  • Continue this method with the remaining balls of dough. When you're done cooking half the tortillas, add the other 1/2 tablespoon of oil to the pan. I roll out each tortilla as the previous one is cooking in the pan.
  • Whatever you do, don’t leave the kitchen with a tortilla in the pan. You may think you can quickly check your email or change the laundry, but these cook very quickly and you don’t want to lose one.
  • Serve within an hour of cooking or refrigerate/freeze the tortillas until ready to use.


Calories: 182kcal | Carbohydrates: 26g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 218mg | Potassium: 41mg | Fiber: 4g | Calcium: 25mg | Iron: 1mg
Servings: 16
Calories: 182kcal
Cost: $.10 per tortilla

Whole Wheat Flour Tortillas Price Breakdown

This recipe yields 16 tortillas and it costs a total of $1.56, or $.10 per tortilla. This is a much lower price than the hydrogenated oil-laden tortillas that line the Mexican food aisle at the grocery store, and you can actually feel good about eating my version.

Method adapted from this recipe.


  1. Have you tried these with gluten free flour? Haven’t found a taco wrap that my gluten free family likes.
    These look delicious!

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