Mexican Whole Wheat Flour Tortillas

Mexican Whole Wheat Flour Tortillas


"I learned this recipe from watching my mom in Mexico, however, nobody (not even my mom) knows how much of every ingredient you are supposed to use, so I experimented with different amounts of ingredients and came up with this one, which is pretty good and not so loaded with fat. This is great to do with kids on the weekend, and something you can enjoy anytime!"
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1 h 36 m servings 179 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, stir together 1 cup all-purpose flour, the whole wheat flour, and salt. Rub in the shortening by hand until the mixture is the texture of oatmeal. Make a well in the center, and pour in the boiling water. Mix with a fork until all of the water is evenly incorporated. Sprinkle with a bit of additional flour, and knead until the dough does not stick to your fingers. The dough should be smooth.
  2. Make balls the size of golf balls, about 2 ounces each. Place them on a tray, and cover with a cloth. Let stand for at least 1 hour, or up to 8 hours.
  3. Heat a griddle or large frying pan over high heat. On a lightly floured surface, roll out a tortilla to your preferred thinness. Fry one at a time. Place on the griddle for 10 seconds, as soon as you see a bubble on the top, flip the tortilla over. Let it cook for about 30 seconds, then flip and cook the other side for another 30 seconds. Roll out the next tortilla while you wait for that one to cook. Repeat until all of the balls have been cooked. Tortillas can be refrigerated or frozen.


  • Cook's Note:
  • For white Mexican Flour Tortillas, use the same amounts of flour, but using white flour only. Another variation is to use 3/4, 1 cup, or 1 1/4 of vegetable shortening or lard. All these amounts work; I have tried them, but I like to keep things light. I must say the best tasting recipe is the one with all white flour, and 1 1/4 cup lard...of course!
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 362 Ratings

Most helpful positive review

This recipe makes great tortillas. Knowing to rest the dough makes all the difference--the tortillas roll paper thin! I used Olive Oil in place of shortening and it worked fine--no hydrogenated...

Most helpful critical review

This is a good starting point, but definitely need to add more shortining. Also the second time I made them I added less salt and once formed into balls I covered them with wet paper towels for...

This recipe makes great tortillas. Knowing to rest the dough makes all the difference--the tortillas roll paper thin! I used Olive Oil in place of shortening and it worked fine--no hydrogenated...

Great! I'll never buy tortillas again. Very easy recipe. The only tips I have is to watch the cooking time - too long and it gets crispy (softer is better), so make sure it's high heat and fast...

Thank-you, thank-you! My family cooks and measures the same way "a little of that... a pinch of that," etc. Made it extremely difficult for me to perfect my family's tortilla recipe. I was ve...

These came out to perfection! I used these in Quesadillas... and it gave them the perfect homemade Mexican touch. I was very impressed. Just a couple of things I wanted to mention. First of all,...

I followed this recipe word for word and it was so dry and crumbley, regardless of how much more water I added. I couldn't roll it out and had to throw it away. I tried again however and used 1 ...

These tortillas are great! The advice to let the tortillas sit for at least an hour is definitely key to rolling them out correctly. I use all whole-wheat flour and olive oil, and they turn ou...

This is UNBELIEVABLE! I love this! I too used Olive Oil and used less salt. Although the recipe says it yields 18--mine yielded 25! This is a keeper and SOOOOO EEEEEasy! Quit buying them--m...

I used my stand mixer to mix the flour, salt, and shortening. Then I switched to a dough hook to knead in the hot water. It works great! One note for novices: don't cut short on the water. ...

WOW!!! These tortillas were great. The dough rolled out very thin and the taste was excellent. I don't think I will ever buy tortillas again. I had attempted making tortillas with another re...