3 cups whole wheat flour
1 cup all-purpose flour
1 1/4 cups water (you may have to add more water depending on humidity and state of flour)
1/2 cup olive oil
2 tsp salt

  1. In large mixing bowl, add flours and salt. Mix in olive oil until it is a crumbly mixture. While mixer is on, slowly add water until the dough is slight sticky and very pliable (this is the key to soft tortillas).
  2. Remove dough and knead a few times.
  3. Pinch off small pieces of dough (slightly larger than golf balls) and dip in flour. Let sit for 5 minutes. Place a flat pan on medium-low heat (I use 4.5-5) and let heat while dough sits.
  4. How to get a round tortilla: take ball in your hands and press until it is a perfectly round circle (no irregular lumps) and then starting in the middle roll up, then start in the middle again and roll down. Rotate 180 degrees and roll up, down, rotate. Repeat until tortilla is very thin.
  5. Place tortilla on pan and cook for 30 seconds (side A), after 30 seconds flip to side B and cook for about 1 minute, then flip tortilla back to side A.
  6. Once you are back to side A, push down on the flat areas of the tortilla. You want to get as many bubbles as possible, this makes a super soft, pliable tortilla. DO NOT pop the bubbles. After about 30 seconds remove tortilla and place on paper towel. Stack tortillas on top of each other, this creates steam that keeps them soft until you are done cooking. Store in a plastic bag in the refrigerator. Makes about 15-20 tortillas.
*This recipe has been "healthified." If you want a tortilla more like Mexican restaurants, you can substitute lard for olive oil and replace the WW flour for all-purpose flour.

Extra tips:
  • Get the tortillas as thin as you can since they thicken as they cook
  •  Be patient, it takes time to get a perfectly round tortilla
  • Do not let your tortilla get too brown; remember, less is more when it comes to cooking times
The Story
One day a very dear neighbor/friend invited my mom and I over to cook tortillas with her. Every morning she wakes up and makes tortillas for her family, and she said this recipe is from her mother who immigrated from Mexico. She taught us this very specific technique for getting soft tortillas, and I can promise if you follow the steps closely you'll get super soft tortillas. Aaron eats these plain, he loves them! Because he eats so many I usually enlist his man power to make tortilla making a two-person job. It takes us about 30 minutes to make a whole recipe, but we enjoy doing together; it has become a fun little tradition.


  1. How long do they keep in the fridge?

    1. I honestly don't know because we eat them within a week, but I would say to eat them within 2-3 weeks of making them.