Soft Whole Wheat Tortilla Recipe with Fresh Milled Flour – Thin & Flexible!
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Soft, flexible, and full of flavor-this whole wheat tortilla recipe is a staple in our home. Whether we're making wraps or burritos for lunch or pairing them with some delicious Blackstone fajitas, these tortillas always deliver.
They're made with 100% fresh milled flour, so not only are they nourishing, but they're also deliciously tender and easier to digest than store-bought ones. And let me tell you, once you start making your own tortillas… you won't go back. 😉
Why Make Whole Wheat Tortillas with Fresh Milled Flour?
If you've been baking with fresh flour, you already know there's no comparison. But even if you're just starting out, these tortillas are a great first recipe. They're:
- Easy to roll and press once the dough has rested
- Soft and bendy, even without all-purpose white flour or preservatives
- Made with simple, healthy ingredients you already have
- Perfect for tacos, wraps, snacks, and more!
I specifically developed this recipe with hard white wheat berries because the flavor and color are most similar to traditional tortillas, while still giving you all the benefits of whole grain nutrition.
And yes-you can use bagged whole wheat flour if needed! But I do recommend fresh milling if you have the option. It makes a big difference in softness, flavor, and nutrient density.
Fresh Milled Tortilla Ingredients
Here's what you'll need to make 14 taco-size whole wheat tortillas:
- Hard White Wheat berries (or bagged whole white wheat flour)
- Baking Powder & Salt
- Melted Butter – I recommend grass-fed butter if possible! I love the Kirkland brand for an affordable option.
- Boiling Water – This is the key to softness!
🔪 Equipment: grain mill (if milling), mixing bowl, rubber spatula or spoon, rolling pin or tortilla press, dough scraper, cast iron skillet, parchment paper, and a food scale.
How to Make Whole Wheat Tortillas with Fresh Milled Flour
1. Mill Flour
Mill the hard white wheat berries into flour, or measure out the same amount of whole wheat flour if using store-bought.
2. Whisk Dry Ingredients
Add the baking powder and salt to the flour and whisk together.
3. Add Melted Butter
Melt butter and pour into your flour mixture. Mix with a fork until the texture is like slightly damp sand.
Meanwhile, boil some water in a tea kettle or on the stove. I like to boil slightly more than the recipe calls for in case some evaporates.
4. Add Boiling Water
Carefully measure and pour in 296 grams (1.25 cups) of boiling water into the mixing bowl. Stir with a spoon or spatula until all the flour is incorporated into a sticky dough.
Be very careful working with boiling water! Do not touch the dough with your hands until you have ensured it has cooled down enough.
5. Let Dough Rest
Cover the bowl and let it sit for 60 minutes. This is important! The dough hydrates and becomes much easier to work with.
6. Divide & Shape
After resting, divide the dough into 14 equal pieces for taco-sized tortillas. You can make them any size you wish, however.
This dough will feel mushy–that is normal! Due to the scald from the boiling water, it won’t be a stretchy dough.
Roll each portion into a ball and keep them covered with a damp towel while you work.
7. Roll Out Tortillas
Using a rolling pin on a lightly floured surface or a tortilla press lined with wax or parchment paper, roll the tortillas out to desired thinness.
This dough is designed to be rolled very thin for those of us who like them that way! Be careful because the dough can rip, but if you do rip it, it’s easy to repair with your fingers.
Pro Tip: To help keep your tortillas round, rotate the tortilla a quarter turn after every roll. This will help it roll out more symmetrically.
If you use a tortilla press, you can follow up with a rolling pin if desired to make them even more thin.
8. Cook & Store Properly to Steam
Preheat a cast iron skillet over medium heat. Cook each tortilla for about 30 seconds on each side, flipping back and forth as needed until you get golden brown spots. Avoid overcooking-they'll dry out.
It may take a few flips to get them completely cooked–upwards of 2 minutes per tortilla. Tortilla may feel stiff at first, right off the stove, but it will soften as you do the following:
Immediately transfer each cooked tortilla into a towel-lined container with a lid. This step traps moisture and softens the tortillas as they cool.
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Storage & Reheating
Store tortillas in an airtight container or bag.
Counter: If you keep them on the counter, they will be best for 1-2 days, just like any fresh bread product without preservatives, However, you can stretch them out to 3-4 days as needed, but I recommend the fridge for any longer than two days.
Fridge: Keep them in the fridge for 5-7 days. Follow the reheating tip below for best results.
Freezer: Freeze them up to 6 months. If freezing, place a square of wax or parchment paper in between each tortilla to keep them from sticking.
To Reheat: Wrap in a damp paper towel and microwave for 30 seconds. From frozen, flip and heat again if needed.
Important Recipe Tips!
- Best grain: Hard white wheat gives the softest, mildest result. Hard red works too, but it will be darker and heartier. Avoid soft white wheat, but you can experiment with other hard varieties as desired. If you do, see the tip below on hydration.
- Hydration matters: If using grains other than hard white or hard red, start with less water and add the rest slowly. Just add enough water to get all the flour absorbed properly.
- Steam is your friend! Keep tortillas wrapped as they cool so they stay soft and bendable.
- Tortilla press tip: A rolling pin works great, but if you use a press, sandwich your dough between parchment or wax paper to prevent sticking.
How We Use These Tortillas
We use them for:
- Tacos, steak fajitas, birria enchiladas, or any of our favorite Mexican dinners.
- Breakfast burritos with eggs, spinach, and cheddar
- Quick lunch roll-ups with turkey & cheese
- Cheesy Quesadillas
- Snack wraps with peanut butter and bananas
You really can't go wrong. They're just soooo good!
Other Fresh Milled Flour Recipes
If you love these tortillas, you’ll love my other whole grain recipes, such as my Cranberry Wild Rice bread. Some other favorites are:
- Whole Wheat Pita Pockets for delicious, healthy shawarma or sandwiches.
- Quick & Easy Whole Wheat Pizza Dough to get a kid-friendly dinner on the table fast!
- Whole Wheat Sourdough Sandwich Bread for deliciously fermented sandwiches and toast.
- Fresh Milled Yeast Bread Loaf for a quick, fluffy wholesome bread.
- Whole Wheat Banana Muffins for a light and fluffy breakfast treat.
- Whole Wheat Cinnamon Rolls for a delicious breakfast brunch.
- Dark Chocolate Macadamia Nut Cookies with Fresh Milled Flour for a healthier dessert option!
Make These Delicious Tortillas Today!
Once you try these soft, fresh-milled whole wheat tortillas, you'll never want the store bought ones again! They come together quickly, store beautifully, and are so versatile for meals and snacks. Plus, they're made with real ingredients you can feel good about.
Did you make these whole wheat flour tortillas? Please leave a rating and review in the comments below, it means the world!
📖 Recipe
Whole Wheat Tortilla Recipe with Fresh Milled Flour
Equipment
- Grain Mill if milling your own flour
- Mixing Bowl
- spoon or rubber spatula
- Rolling Pin
- dough scraper
- tortilla press optional
- parchment paper
Ingredients
- 420 grams hard white wheat about 3.25 cups flour- see notes for other grain types
- 1 teaspoon baking powder 5 grams
- 1 teaspoon salt 6 grams
- 70 grams butter melted (5 tablespoons)
- 296 grams boiling water 1.25 cups
Instructions
- Mill wheat berries into flour and pour into a large mixing bowl. Alternatively, measure out bagged whole wheat flour using a food scale.420 grams hard white wheat
- Add the baking powder and salt to the bowl of flour. Whisk together.1 teaspoon baking powder, 1 teaspoon salt
- Pour melted butter over the flour mixture and use a fork to mix until the flour resembles sand.70 grams butter
- Meanwhile, heat water to a boil using a tea kettle, a pot on the stove, or the microwave. I usually heat up a little more than what is called for in the recipe because some of it might evaporate when you boil it.296 grams boiling water
- Carefully pour 1.25 cups, or 296 grams, of boiling water over the flour mixture. I like to do this over a food scale to make sure I don't add too much. Mix it together with a rubber spatula until all of the flour is absorbed.
- Cover the bowl of tortilla dough and let sit for 60 minutes.
- Divide the tortillas into equal portions. The dough will feel a little mushy, not stretchy. For a regular taco size, you can divide into about 14 pieces. You can go larger or smaller, whatever you desire. Roll the tortilla portions into balls and place under a damp towel while you work to keep them from trying out.
- After dividing the dough, you can begin to roll them out into a tortilla shape using a rolling pin or tortilla press if you have one (if using a tortilla press, make sure you put the tortilla dough balls between pieces of parchment or wax paper). If rolling with a pin, you may need to lightly flour your work surface to keep them from sticking. I also recommend having a dough scraper on hand to help you carefully peel up the tortillas after you roll them. You can roll these as thin as you'd like, but be careful because the dough can rip.
- Heat a large cast iron skillet to medium heat. When hot, carefully place the first rolled out tortilla in the middle. Flip the tortilla every 30 seconds until it has golden brown spots. You may need to flip back and forth a few times, cooking for upwards of two minutes per tortilla. You want to make sure it's fully cooked, but do not overcook it or you risk drying them out.
- When the tortilla is finished, place in a clean kitchen towel inside a large Tupperware container to keep it moist. Your tortillas will feel stiff at first, but placing them in a kitchen towel inside an airtight container as soon as you pull them off the skillet will soften them up. Your end result, as long as they aren't overcooked, will be flexible, deliciously soft tortillas!
Video
These tortillas are super soft and pliable! I love being able to have whole wheat tortillas again, especially with my fresh milled flour. Flavorful, easy, and delicious!