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Whole Wheat Tortillas

Whole Wheat Tortillas

These tortillas are perfect for burritos, wraps, or just as a bread serving with butter. They hold together nicely and are especially good with added chili peppers (or a sprinkling of red chili pepper flakes).

Makes 12 large tortillas.


  • 1 c boiling water
  • 1/3 c vegetable shortening
  • 2 1/2 c whole wheat flour
  • 1 tsp gluten flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3-4 Japanese chilies, crushed (optional)


  1. Place the boiling water in a heat-proof bowl and add the shortening. Stir until melted.
  2. In a large bowl, whisk together the whole wheat flour, gluten flour (vital wheat gluten), baking powder, salt and crushed chili peppers.
  3. Add shortening mixture to dry ingredients and stir until it comes together; knead one minute. Cover dough and allow it to rest 15 minutes. (Dough will be slightly on the dry side.)
  4. Divide into 12 balls. Roll out on an un-floured surface, using a rolling pin. Lift dough and turn frequently while rolling into very thin 10-inch discs.
  5. Preheat griddle on medium. Cook each tortilla a minute or two per side, or until brown speckles appear. Place in tortilla storage container, or on covered plate.
  6. To use, eat as is or reheated on hot griddle.

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