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Make your own, pliable whole wheat tortillas by following this recipe!

A Soft, Whole Wheat Tortilla Recipe

Learn to make pliable, whole wheat tortillas from scratch!
5 from 1 vote
Course Lunches
Servings 4 people


  • 2 1/2 C freshly milled, whole wheat flour
  • 1 teaspoon salt
  • 1 C milk (or water for a DF option)
  • 2 Tablespoons apple cider vinegar
  • 1/3 C melted butter (or lard for DF option)


  • Mill fresh flour for making whole wheat tortillas
  • Measure butter into a small saucepan and heat on the stove top until just melted
  • Measure flour and salt into a bowl and whisk together
  • Add milk (or water for DF option) and apple cider vinegar to flour and stir in
  • Take melted butter and knead into the dough
  • If desired, cover with lid and set at the back of your kitchen counter to ferment for up to 24 hours
  • Heat a cast iron skillet under medium-low heat
  • Heavily flour your working surface
  • Take a lump of dough large enough to fill your palm and flatten on floured surface
  • Flip the disc of dough and flatten again
  • Using a rolling pin, thinly roll out dough, flipping and flouring the surface several times in the process
  • Flip tortilla over your hand and transfer to the skillet
  • Cook for 20-30 seconds on one side, or until it looks dry
  • Flip and cook for even less time, until dry
  • Transfer to a plate and cover with a folded tea towel
  • Continue rolling, cooking and stacking whole wheat tortillas under the cloth until finished
  • Serve immediately while still hot, or allow to cool to warm before bagging or freezing.
Keyword soft tortilla, tortilla, whole wheat