Whole wheat flour tortillas

Whole Wheat Tortillas Recipe: Fast, Fresh, and Frugal

It was one of those days where I woke up exhausted after being up all night with the baby. He was fussy all morning, add to that a grumpy toddler who would not eat a thing. A complete food boycott. I needed a quick, easy lunch, but sometimes even easy lunches are hard to get my toddler to eat. His favorite thing that I know he will always eat? Quesadillas.  I reached into the fridge and the tortillas were gone. What’s a mama to do? Then I remembered a homemade tortilla recipe that I used to make.

Hold up. A stressed, exhausted mom with fussy children whipping up tortillas from scratch? Please don’t close this post because you think I’m crazy. Homemade tortillas are incredibly easy to make, and I’ve adapted this recipe to make it even quicker. On that day, during the lunchtime rush, I threw a handful of flour, a dash of salt, some melted butter, and a splash of water together to just make one tortilla. I toasted it up in the pan, then threw cheese on it, and it was done. I don’t have time for complicated, these days!

I really like the recipe that got me hooked on these, but it says to let them sit for 15-20 minutes. That’s great in theory, but 15-20 minutes accidentally turns into 3-4 hours, and then the dough is all dried out. It’s quicker to not let them rest, and the end result is not that much different.

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Homemade Flour Tortillas

You can do this in a stand mixer, or by hand. Our stand mixer is so heavy and it’s stored away, so getting it out is a challenge. I usually ask Nate to carry it if he’s home and skip it if he isn’t.


First, add the flour and salt to the bowl and mix them until blended. Then add the lukewarm water and melted butter. Mix until a dough ball forms.

A dough ball that got a little too dried out!

Take the big dough ball and break it into 8 smaller balls. They’ll be about 2 inches in diameter (at least mine were!) On a floured surface, take a rolling pin and roll out the ball into a circle. This is easier said than done! The rounder the ball you make, the rounder the tortilla will be. I’m terrible at this. I have to trim it with a butter knife so it resembles a circle.

Make sure to roll it out really thin! Thick tortillas just aren’t as good! I roll them out as I cook them instead of rolling them all out at once.

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Next, heat 1 tbsp of oil in a pan. I use a flat griddle pan (like this.) Put the rolled tortilla dough on the griddle. Cook it for about 1 minute on the first side, and then 30 seconds on the other side. I like to add another tablespoon of oil after I cook about four tortillas. You can skip the other tablespoon if you want to!

All done! That didn’t take long, did it? You can enjoy the tortillas right away, or freeze them. They don’t keep very well in the refrigerator probably just a day or two. You can use them just like you use the store-bought tortillas, but these are healthier and tastier!

Homemade flour tortillas used to make quesadillas.

Photo credit to my four-year-old. Miss H snapped a pic of her lunch- an easy quesadilla made with fresh tortillas.

Homemade flour tortillas

Homemade flour tortillas are a hundred times better than their store-bought cohorts. They are inexpensive to make, and don't take very long, either!

Servings 16
Author Leah Martin


  • 2 1/2 cups flour (white, whole wheat, or a combination of both)
  • 1/4 cup melted butter
  • 1 tsp salt
  • 3/4 cup water
  • 2 tbsp olive oil


  1. 1. Mix flour, melted butter, salt, and water, in a large mixing bowl. You can use a stand mixer, or mix with a rubber spatula.

    2. Once the dough comes together, break it into 8 equal dough balls. They should be about two inches in diameter. You can either let the dough rest for about 15 minutes, or start cooking the tortillas right away. 

    3. On a floured cutting board or other flat surface, roll out the dough, one ball at a time. Make sure to roll it out very thin. You can trim the edges with a butter knife if you have trouble getting a circular shape. 

    4. Heat 1 Tbsp olive oil over medium heat in a skillet. Once it's hot, add the rolled out tortilla. Cook on one side for about 45 seconds. Flip and cook on the other side for about 30 seconds. Set a timer if you need to! 

    5. Continue this process, adding 1 Tbsp of olive oil after every four tortillas, until all of the tortillas are cooked. 

    6. Eat the tortillas fresh, or store them in the fridge for a day or two. The cooked tortillas also freeze well for up to a couple of months! 

 Recipe price breakdown about $0.90 for 8 tortillas 

compared to $2.49 in stores



This flour tortilla recipe is easy and frugal! #recipes #frugal #healthyrecipes


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