Fresh tortillas – are almost impossible to find where we live. So, we simply have to make them. Over the years, we have tried a lot of recipes; some successful, and some not so successful.   We have worked hard to develop a recipe that works equally well for both whole wheat and white, and which uses oil instead of lard.  This one is our favorite.


2 cups flour
1 tsp salt
1/2 tsp baking powder
1/4 c olive oil
3/4 c water


2 cups 100% Bob’s Red Mill Pastry flour (ground from soft white wheat berries) Can also grind your own from bulk Prairie Gold wheat berries.
1 tsp salt
1/2 tsp baking powder (optional)
1/4 c olive oil
1/2 c water (add 1 tablespoon at a time as needed)


1 1/2 c flour
1/2 c Whole Wheat Pastry flour
1 tsp salt
1/2 tsp baking powder
2 T ground golden flax seed (and/or 1 T chia seed)
1/4 c olive oil
3/4 c water (start with a little less than 3/4 c and add as needed)


Stir flour to fluff it before measuring
Add dry ingredients into a medium size bowl, combine well
Make a well in the middle, add oil
Incorporate oil into flour until it whole mixture resembles small crumbs, (use a fork or pastry cutter)
Make another well, add the water, stir until combined.
Cut dough into 8 equal pieces
Roll into a ball, then flatten. Cover with Saran wrap. Let dough rest for about 15-30 minutes.
Press or roll out as thin as possible
Cook on hot griddle (do not overcook)

Whole Wheat flour contains both the bran (fiber) and germ (nutrients), as well as the endosperm (starch), while white flour only have the endosperm.  Since fiber and nutrients are an important part of a healthy diet, it is therefore important to incorporate whole grain into our diet.
These 100% Whole Wheat Tortillas are wonderful, but if you are not ready for the whole wheat taste, then work up to it. Start by substituting a little of the flour with 100% whole wheat pastry flour until you become accustomed to the taste.  It will be well worth the effort.