PCG Foods: Whole-Wheat Flour Tortillas

Taco Tuesday has become a weekly tradition with the Nice family in Oklahoma thanks to these fresh, homemade, whole-wheat flour tortillas.


  • 2 ½ cups whole-wheat flour*
  • ½ cup extra-virgin olive oil or avocado oil
  • 1 tsp salt
  • 1 cup water, nearly at a boil


  • In the bowl of a heavy-duty mixer set with a dough hook, pour in the flour, oil and salt. Mix about 3 to 5 minutes until crumbly. Scrape the sides as needed.
  • With the mixer running, gradually add the hot water until the dough is smooth (about 3 minutes).
  • Gather dough into a ball, flatten slightly and cut into 12 pieces (cut in half, cut halves to thirds, cut thirds in half). Roll each section into a ball, stretching it inside out to form a smooth ball. Place balls on a cutting board/surface to rest for at least 30 minutes, or up to 6 hours.
  • Heat a cast iron skillet on medium heat. On a floured surface, roll out each ball into a thin flat circle. Be careful not to use too much flour, or it will burn in the pan. Cook 30-60 seconds per side. The skillet is hot enough if after 10-15 seconds, bubbles begin to form on the tortilla. (Note: It is better to undercook the tortilla than to overcook. You can always cover the stack of cooked tortillas and warm/finish them in an oven at 300-350˚F).

*Do not use pastry flour. Bob’s Red Mill whole-wheat flour works best (look for sales at Vitacost.com).

Thanks for sharing your recipe. Much appreciated.

—Alison Fraser (Trinidad)

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