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Whole Wheat Tortillas (Using Freshly Ground Flour)

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“From Breadbeckers, where I order my grains and bread baking supplies. After baking the tortillas, I place in a tortilla keeper, or a covered dish - which serves dual purposes. It keeps the tortillas warm and the warmth also softens them up, making them easier to roll up once filled. Cooking times are estimated, as I have not actually timed myself making these yet and the recipe does not specify. Posted for safe-keeping; made public at the request of a friend. *NOTE* Flour amounts will not be the same if using store bought all-purpose or wheat flour.”

Ingredients Nutrition


  1. Measure liquids into mixing bowl.
  2. Add dry ingredients, kneading in the flour until the dough is workable but not too stiff.
  3. Let stand 10 minutes.
  4. Shape into 8 - 10 balls and let stand 10 more minutes.
  5. Roll very thin to form a 10 inch circle or use a tortilla press.
  6. Bake on a lightly greased griddle till done (not browned).
  8. To the above recipe add 2 Tbs. Sucanat, 2 teaspoons cinnamon, and a dash of nutmeg. Prepare same as above.
  9. Serve these with fruit, topped with unsweetened yogurt, and drizzled with a little honey.
  10. Roll up for a delicious breakfast burrito or dessert.

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