Whole Wheat Flour Tortillas

Whole Wheat Flour Tortillas – makes 10 small or 5 large   updated 10-25-26

Tortillas in towel in container to keep fresh!

I tried all different kinds of fats and differing amounts of baking powder... Here's my current favorite.

Mix in a bowl:
2 1/2 c. (300 g) flour (I like hard white wheat, Kamut, or Spelt)
5/8 t. salt
5/16 t. (just over 1/4 t.) baking powder
4 t. (20 g.) fat *(cashew butter, olive oil, melted butter or tallow or coconut oil, avocado oil, lard, etc.)
3/4 c. +2 T. (185 g.) hot water
Mix dry stuff.  Mix wet stuff. *You can omit oil if desired. Mix all and let set covered for 30 minutes.   Divide in balls and roll on lightly floured counter.   Cook on medium high heat griddle or skillet.
Turn once and store in a towel til ready to eat. 

For 1 big or 2 small tortillas,
Mix in a bowl and make as above:
1/2 c. (60 g) flour (I like hard white wheat, Kamut, or Spelt)
1/8 t. salt
1/16 t. (just over 1/4 t.) baking powder
1 t. (4 g.) fat *(cashew butter, olive oil, melted butter or tallow or coconut oil, avocado oil, lard, etc.)
2.5 T. (37 g.) hot water

Fill with...
Hash and salsa, if ya want.  Brown burritos on the griddle for crisper edges.   
Kristen's smashed beans and cheese
Nut butter and jelly or fresh fruit (Try almond butter and oranges, Cashew butter and blueberries, Peanut butter and bananas, Sunbutter and raspberries)
Cheese and heat on griddle (Quesadillas)
Spread on butter and sprinkle with cinnamon and sugar
Or just eat plain!

 Way I made tortillas in 2025

1 ¼ c. 270 g. water heated in microwave 1 minute and add
3 1/3 T.  44 g. canola oil. 

    In a food processor or bowl, add flour and salt and pulse 3 times or stir to mix

3 1/3 c. 403 g. whole wheat flour
¾ t. salt

   While the processor is at speed 1, pour in all the liquid. When a ball of dough has formed, turn off.  (In a bowl, mix 'til all is combined. Knead a couple times.)  Let rest, covered, 30 minutes for best results. 

 Put away the processor and plug in the griddle. Use a medium high 350 degrees setting.

   Put the dough on a floured counter and divide it into 10 pieces with a dough scraper.  Cover with an upside-down bowl to keep fresh.  Roll out on a floured counter with a rolling pin. Cook on the griddle and put in a folded flour sack towel until all are done cooking. 

In a 10.5" pie keeper container to keep fresh!