Taco Tuesday, meet the best easy homemade tortillas you’ll ever have.
We seem to go through a package (or two) of tortillas every week because my kiddos are pretty much taco obsessed. I figured, why continue buying them when I can make them myself using whole grains and pantry staples?
This tortilla recipe turned out even easier and more delicious than I could’ve imagined. Plus, they’re ready in under 30 minutes, so you can get to the filling and eating that much faster. This will be your new back-pocket recipe that’s guaranteed to impress loved ones.
Say goodbye to store-bought tortillas
Yes, store-bought tortillas are easy to find and convenient to use in recipes, but they’re also filled with so many added ingredients and stabilizers to keep them on the shelf longer. This whole grain tortilla recipe is a no-brainer because of how easy it is, and is made with ingredients you can actually pronounce.
Plus, it’s a great way to save money if you go through as many tortillas as we do each week!
Everything you’ll need to make homemade tortillas
The best part about this tortilla recipe? You probably have all of these ingredients in your pantry! Here’s what you’ll need:
- Flour: we’re using a mix of all-purpose flour and white whole wheat flour for a boost of whole grains. If you can’t find white whole wheat flour, simply use all all-purpose flour.
- Hemp hearts: these are optional, but I like to add hemp hearts for protein, omega-3s, and nutrients like magnesium and iron.
- Baking powder: a little baking powder helps give the tortillas their soft, fluffy texture.
- Salt: add flavor with a pinch of salt.
- Oil: many store-bought tortillas use shortening or even lard, but we’re using heart-healthy avocado oil. Olive oil will also work.
- Water: you’ll also need hot water to bring the dough together.
Can I make them gluten-free?
I haven’t tested this tortilla recipe using a gluten-free flour, so I can’t recommend a substitute. Let me know in the comments if you experiment!
How to make homemade flour tortillas
- Make the dough. Whisk together all of the dry ingredients in a large bowl, then stir in the oil and water with a fork until you get a shaggy dough.
- Knead & rest. Knead the dough on a floured surface until it forms into a ball, divide it into 8 equal-sized balls, then cover with a slightly damp towel and let it rest.
- Roll into tortillas. Heat a cast iron skillet on medium-high heat, then roll out one of the dough balls into an 8-inch circle.
- Cook the tortillas. Place the rolled out dough in the heated skillet until bubbles appear on the surface, flip, and cook the other side. Repeat with your remaining dough balls, and you’ll have 8 tortillas!
Keep your tortillas warm
After cooking each tortilla, transfer it to a clean, warm towel (just like they do at restaurants!) The tortillas will steam slightly on top of each other to keep them warm, soft, and flexible.
Want to make them burrito-sized?
Simply divide the dough into 4-6 equal-sized balls instead of 8, and roll them into larger tortillas to use for wraps and burritos. You’ll just need to make sure your pan is big enough to cook a larger tortilla.
Storing tips
- To store: store leftover tortillas in an airtight bag in the refrigerator for up to 1 week, and reheat in a skillet or microwave for 10-15 seconds until warm.
- To freeze: separate the tortillas with parchment paper or wax paper so that they don’t stick, then place in a freezer-safe bag and freeze for up to 3 months. To reheat, thaw the tortillas you’re planning to eat in the fridge before reheating in a skillet or in the microwave.
Tools you’ll need
- Mixing bowls
- Whisk
- Rolling pin
- Cast iron skillet
- Long spatula (for easy flipping)
- Ceramic tortilla warmer
Check out all of my favorite kitchen tools here!
Our favorite ways to use homemade tortillas
There are SO many delicious ways to enjoy these tortillas — start with these recipes:
- Crispy Black Bean Tacos
- Dreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Sauce
- Sheet Pan Roasted Veggie Tacos (with yummy sauce options!)
- Crazy Good Street Corn Chicken Tacos
- Chipotle Black Bean Roasted Veggie Enchilada Casserole
Get all of my tacos & enchiladas here!
I hope you love these homemade tortillas! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Homemade Tortillas
Ingredients
- 2 cups (240 grams) all purpose flour
- ½ cup (60 grams) white whole wheat flour (or sub all purpose flour)
- 1 to 2 tablespoons hemp hearts, optional
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ¼ cup (50 grams) avocado oil
- ¾ to 1 cup HOT water, usually ¾ cup is enough (180g to 240g)
Instructions
- Mix the dry ingredients: In a large bowl, whisk together the flour, whole wheat flour, hemp hearts, baking powder and salt.
- Add the wet ingredients: Add the avocado oil and 180g (¾ cup) hot water to the bowl of dry ingredients and stir with a fork until the dough becomes shaggy. Add additional water, 1 tablespoon at a time, if necessary, to bring the dough together.
- Prepare dough: Turn the dough onto a lightly floured clean surface and knead for 1 minute until the dough forms into a ball. The dough should not be overly dry or sticky. Divide the dough into 8 equal sized balls, then cover with a slightly damp towel and allow the dough to rest for 20 minutes.
- Preheat skillet: After 20 minutes, place a large cast iron skillet over medium high heat.
- Roll out and cook tortillas: Roll a dough ball out (only do 1 at a time) into an 8-inch thin circle. Place in the preheated skillet and cook until bubbles appear on the surface of the tortilla, and the bottom of the tortilla gets slightly golden brown in places, about 30 seconds. Flip tortilla and cook on the other side, 20 to 30 seconds. If the pan starts smoking at any point, simply lower the heat.
- Keep tortillas warm: Transfer tortillas to a clean warm towel to keep them soft. Store extra tortillas in the fridge and reheat in a skillet or in the microwave for 10 to 15 seconds until warm.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
