Whole wheat thin tortillas

Whole wheat thin tortillas

With this recipe, I was finally able to make the thin, pliable, whole grain flour tortillas I’ve been after. My goal was a texture similar to Chipotle’s and this one pretty much does the trick.

Whole wheat thin tortillas

Adapted from Sonoran Flour Tortillas


  • 130 grams freshly-milled hard white wheat flour
  • 130 grams freshly-milled hard red wheat flour
  • ¾ teaspoons salt
  • 3 tablespoons canola oil
  • ¾ cups warm water


  1. Stir together the flour and salt in a medium bowl. Add the vegetable oil and rub in with fingers until combined.
  2. Pour the water into the bowl with the flour and mix.
  3. Knead for a few minutes until dough becomes smooth. It’s a bit sticky at first but then comes together and smooths out.
  4. Cover the dough with the bowl and rest for 15 minutes.
  5. Divide the dough into 8 equal pieces (a kitchen scale is great for this) and roll into balls.
  6. Cover the dough balls with plastic or a damp towel and rest for 30 minutes.
  7. When the dough is ready, heat up a dry skillet over medium-high heat.
  8. Flour the counter and roll one of the dough balls out very thin. It’ll be around 9-10 inches in diameter. Place the  rolled out tortilla in the hot skillet and cook for about 10-15 seconds. Flip and cook the other side for about 10-15 seconds. It will make little bubbles in the dough, and when the bubbles start to brown that’s plenty of cooking.
  9. Repeat with the rest of the dough.

If they’re not going to be used immediately, the tortillas store well in the freezer. I like to do this and take them out one at a time as needed so they don’t dry out and crack when rolled.