Create soft and delicious homemade whole wheat tortillas from scratch. This recipe is simple, quick, and perfect for tacos, burritos, enchiladas, wraps, quesadillas, and many other recipes!
Whole Wheat Tortilla Ingredients
- 2 cups freshly milled whole wheat flour (1.5 cups wheat berries – use excess when rolling)
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 1/2 teaspoon baking powder
- 1/4 cup lard (or oil, lard works best)
- 3/4 cup water (if you want veggie infused tortillas, blend 1-1.5 cup water with 1/2 cup mixed greens in a blender or food processor, use veggie juices as liquid in recipe)
Key Health Benefits
- Promotes satiety (fiber + fat + protein combo)
- Supports digestive health (fiber)
- Helps maintain energy (complex carbs + B vitamins)
- Provides healthy fats (for hormone and brain health)
| Nutrient | Approx. Value Per Tortilla |
|---|---|
| Calories | 130–150 kcal |
| Carbohydrates | 20–22g |
| Dietary Fiber | 3–4g |
| Protein | 3–4g |
| Fat | 4–6g |
| Sugar | <1g |
| Sodium | 350–400mg |
| Iron | 6–10% DV |
| Magnesium | 8–10% DV |
| Vitamin B1 (Thiamin) | 10–15% DV |
| Zinc | 6–8% DV |
Instructions
- In a medium bowl, whisk together flour, salt, sugar, and baking powder.
- 2 cups whole wheat flour, 1.5 teaspoons salt, 1 teaspoon sugar, 1.5 teaspoons baking powder
- Add lard and water, and mix together until dough becomes smooth.
- 1/4 cup lard, 3/4 cup water
- If you are adding mixed greens into the recipe, add blended mixed green juices (roughly 1 cup after blended)
- Optional: Allow the dough to rest in a covered bowl for 20 minutes up to 2 hours.
- Majority of the time, I make the dough and then tortillas right away.
- Transfer the dough to a clean work surface. Use the excess flour (roughly 1/2 cup) to sprinkle on the counter and the dough to prevent sticking. Divide the dough into 12 small balls or 8 medium sized balls.
- Using a rolling pin and flour, roll out the tortillas until thin and almost translucent. Makes 12 (6 inch tortillas) or 8 (medium sized tortillas).
- Heat a cast iron skillet on low heat. Butter or oil the cast iron skillet and place the tortilla on, cooking for 10-15 seconds per side.
- Wrap tortillas in a towel or in a tortilla warmer unit they are ready to be used.
- Store at room temperature for 2-3 days. The longer they sit, the most likely they will break apart, even if they remain soft.
Whole Wheat Tortilla Recipe
Create soft and delicious homemade whole wheat tortillas from scratch. This recipe is simple, quick, and perfect for tacos, burritos, enchiladas, wraps, and quesadillas.
Ingredients
- 2 cups freshly milled whole wheat flour (1.5 cups wheat berries - use excess when rolling)
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 1/2 teaspoon baking powder
- 1/4 cup lard (or oil, lard works best)
- 3/4 cup water (if you want veggie infused tortillas, blend 1-1.5 cup water with 1/2 cup mixed greens in a blender or food processor, use veggie juices as liquid in recipe)
Instructions
1. In a medium bowl, whisk together flour, salt, sugar, and baking powder.
2 cups whole wheat flour, 1.5 teaspoons salt, 1 teaspoon sugar, 1.5 teaspoons baking powder
2. Add lard and water, and mix together until dough becomes smooth.
1/4 cup lard, 3/4 cup water
If you are adding mixed greens into the recipe, add blended mixed green juices (roughly 1 cup after blended)
3. Optional: Allow the dough to rest in a covered bowl for 20 minutes up to 2 hours.
Majority of the time, I make the dough and then tortillas right away.
4. Transfer the dough to a clean work surface. Use the excess flour (roughly 1/2 cup) to sprinkle on the counter and the dough to prevent sticking. Divide the dough into 12 small balls or 8 medium sized balls.
5. Using a rolling pin and flour, roll out the tortillas until thin and almost translucent. Makes 12 (6 inch tortillas) or 8 (medium sized tortillas).
6. Heat a cast iron skillet on low heat. Butter or oil the cast iron skillet and place the tortilla on, cooking for 10-15 seconds per side.
7. Wrap tortillas in a towel or in a tortilla warmer unit they are ready to be used.
8. Store at room temperature for 2-3 days. The longer they sit, the most likely they will break apart, even if they remain soft.
Notes
Promotes satiety (fiber + fat + protein combo)
Supports digestive health (fiber)
Helps maintain energy (complex carbs + B vitamins)
Provides healthy fats (for hormone and brain health)
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