Clean Whole Wheat Tortilla Recipe



(For 6 tortillas)

  • 1 1/4 cups whole wheat flour
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 1/2 cup warm water


In a mixing bowl, combine flour, oil, and salt. Ether by hand or with an electric mixer with bread hooks, mix for 3 to 5 minutes until a crumbly dough forms. Then, gradually add water until the dough becomes smooth. I found it easier to mix it by hand, occasionally using my hands to mash the crumbles together.

After the dough reaches a smooth, elastic consistency, divide it into 6 evenly sized pieces. Roll each piece into a ball and flatten it slightly. Set the dough disks on a tray and cover for about 15 minutes.

After 15 minutes, shape each dough disk into a very thin, 8″ diameter circle. I found it easiest to set each disk on a plate and shape it with the heel of my hand, but a rolling pin would work too.

Heat a nonstick frying pan to medium-high heat. Let it get hot before placing any dough in the pan. You might want to add a little oil to keep them from sticking, but they usually don’t.

Fry one dough circle in the pan at a time. Fry one side for 20 seconds, then flip for another 20 seconds. Let the tortillas cool for a little bit before serving, or refrigerate them to save them for later.

Use these tortillas for pineapple shrimp fajitas, spinach guacamole chicken wraps, crispy veggie pizza, and honey mustard chicken wraps!


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