This post may contain affiliate links, which means I make a small commission off items you purchase at no additional cost to you. Please read my disclaimer page.
These Homemade Heritage Wheat Flour Tortillas have been a regular for me lately because they’re so much healthier than store-bought AND way more delicious. They’re also super easy to make if you have a tortilla press because you don’t have to mess with rolling out each tortilla. They’re absolutely delicious to use for my recipe for Chicken Shawarma, so be sure to check out that recipe as well! I also have a recipe for tortillas using just regular flour in case that’s of interest to you!
Nutritional benefits of this recipe
- You know the exact ingredients that go into it, and you get to pick those ingredients. We’re using heritage whole wheat flour, grass-fed butter, salt, baking powder, and water in this recipe. It’s simple as can be and healthy!
- Heritage flour is organic, non-GMO, unbleached, unbromated, properly grown and milled, and more nutrient-dense.
Ingredients
Whole wheat flour – I use Surnise flour Mill because they have a high-quality flour that’s non-GMO, organic, unbromated, and properly milled.
Butter – I always recommend opting for grass-fed. To make it dairy-free, sub with olive oil or avocado oil.
Water
Baking powder
Salt
Method
- In a large mixing bowl, combine the flour, baking powder, and salt until thoroughly combined.
- Create a well in the center of the flour and add the softened butter and warm water into the well. Fold it all together with a spatula or mix with a dough whisk until it becomes a shaggy dough.
- Flour a clean counter and put the shaggy dough onto it. Flour your hands then knead the dough for a few minutes until it becomes a smooth ball.
- Cover it and let it rest for 10 minutes to give time for the gluten to relax. This will help to roll out / press the tortillas.
- Preheat a pan to medium heat.
- Cut the dough into 8 portions and roll them into balls.
- Use a tortilla press to press the dough into a flat circle, about 8 inches (press between parchment paper to prevent sticking to the press). I like to go one at a time because the gluten will cause them to shrink – so press a ball into a tortilla, and immediately transfer it to the skillet. Cook for 30-60 seconds on each side. Repeat with the remaining tortillas. If you don’t have a tortilla press – then just use a rolling pin to roll into an 8-inch tortilla, then cook as normal.
- Serve immediately and store leftovers in an airtight container on the counter for 2 days or in the refrigerator for up to 10 days.
Modifications
- Make it dairy-free by using avocado oil or olive oil instead of butter.
- If using regular flour, then increase to 375 grams of flour.
- Add flavor through herbs or spices such as oregano, rosemary, thyme, granulated garlic, onion, etc.
Other recipes you’ll love
Homemade Tortillas (Regular flour)
I hope you love these Homemade Heritage Wheat Flour Tortillas! Please be sure to leave a rating and comment if you try this out. I would love your feedback! 🙂
PrintHomemade Heritage Wheat Flour Tortillas
- Prep Time: 30-45 minutes
- Total Time: 0 hours
- Yield: 8 tortillas (8-inches each) 1x
Ingredients
350g whole wheat flour (Sunrise Flour Mill)
1 1/2 tsp baking powder
1 1/2 tsp salt
56g softened grass-fed butter (4 Tbsp) – or sub olive oil or avocado oil
1 cup warm water (110ºF)
Instructions
- In a large mixing bowl, combine the flour, baking powder, and salt until thoroughly combined.
- Create a well in the center of the flour and add the softened butter and warm water into the well. Fold it all together with a spatula or mix with a dough whisk until it becomes a shaggy dough.
- Flour a clean counter and put the shaggy dough onto it. Flour your hands then knead the dough for a few minutes until it becomes a smooth ball.
- Cover it and let it rest for 10 minutes to give time for the gluten to relax. This will help to roll out / press the tortillas.
- Preheat a pan to medium heat.
- Cut the dough into 8 portions and roll them into balls.
- Use a tortilla press to press the dough into a flat circle, about 8 inches (press between parchment paper to prevent sticking to the press). I like to go one at a time because the gluten will cause them to shrink – so press a ball into a tortilla, and immediately transfer it to the skillet. Cook for 30-60 seconds on each side. Repeat with the remaining tortillas. If you don’t have a tortilla press – then just use a rolling pin to roll into an 8-inch tortilla, then cook as normal.
- Serve immediately and store leftovers in an airtight container on the counter for 2 days or in the refrigerator for up to 10 days.
