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Homemade Wheat Tortillas

August 24, 2011
wheat tortillas

I remember growing up living next door to my best friend whose mom would cook a huge batch of tortillas once a year. They were seriously the best things in the entire world. I would scarf them down without a care if I was being a pig or eating all of my friends food- just because they were that good. My friend’s mom would only make these glorious tortillas once a year so I had it in my head that they must be really hard to make. WRONG! I decide to finally make tortillas for myself and by the time they were done I thought, “Really- that’s it?” I don’t know if I will ever go back tot he store-bought kind.

Now of course this wouldn’t be a healthy food blog if I didn’t make wheat tortillas! Although I need to try white flour tortillas next time and try to recreate my friend’s moms recipe, but for now it’s all about wheat.

Homemade Wheat Tortillas


  • 2 3/4 cups of whole wheat flour, with extra for work surface
  • 5 tablespoons of vegetable shortening
  • 3/4 teaspoon salt
  • 3/4 cup warm water

heating a wheat tortilla on the skillet

To Do:

Mix the flour and 5 tablespoons of shortening together in a bowl until crumbly. I tired to keep my hands clean and use a spoon, but ended up using my hands after all. It’s the best way to mix it completely, in my opinion.

Stir in the warm water, a little at a time until it resembles a large dough ball.

Form it into a ball and cut it into 8 equal pieces for large tortillas or 16 pieces for taco sized tortillas.

On a floured work surface, roll out each dough ball until it’s thin and round.

Heat a cast iron skillet on the stove (do not add any oil) and heat the tortilla for about 45 seconds on each side.

Keep the cooked ones warm in a tortilla container or get creative like I did and place them in between two glass plates. Serve as tacos or burritos!

These go great with my homemade pinto beans! (Pst! That’s my next recipe post- watch for it!)

I’ve seen tortilla recipes on different blogs that call for just flour and water. I like the idea of omitting the fat, but I was a little iffy on making it that way. (after all, I’ve mixed flour and water to make biscuits) I stuck with making it the (mostly) traditional way and it turned out good. I need to try it next time with out the Crisco. Have you ever make tortillas with out fat? How did it turn out- I’m really curious to know!

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  • Reply belovedgreen August 24, 2011 at 9:59 pm

    I love this, because it is nearly impossible to get good wheat tortilla’s at the store. There is this huge display of the white ones, but one itty bitty stack, or none at all of the wheat.

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  • Reply Becky May 6, 2012 at 9:44 am

    If you do decide to try to make white flour, they do use less oil/shortening than wheat. Also, if you don’t like rolling them out, there are handy tortilla presses sold at mexican stores (which are also great for speeding up tamale making =D )

    • Reply Kranbox May 6, 2012 at 2:20 pm

      I definitely need to get one of those!

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