Making your own homemade tortillas takes a bit of time, but the result is delicious! And, the great thing about this particular whole grain tortilla recipe is the flour is soaked for optimal nutrition. You can also use these to make your own Homemade Tortilla Chips.
If you’re GF, you might want to check out these Grain-Free Tortilla recipes:
• Simple Grain Free Tortillas
• Almond Flour Tortillas
• GF Egg-Free Tortillas
Tortilla Making 101 Photo Tutorial:
After dough is done soaking, add rising agents and then form into 8 dough balls.
Allow dough balls to rise for 5 minutes and then roll-out between two sheets of parchment paper … not too thin though, or they’ll be hard to transfer to the griddle. Remove the top sheet of parchment, then flip the tortilla over onto your hand and gently peel back the paper.
The flattened tortilla looks and feels a lot like pizza dough, somewhat tacky/sticky.
Transfer to griddle. Follow instructions in recipe below, depending on whether you want to eat them right away or save for later. Enjoy!
These delicious and nutritious homemade tortillas are great for making wholesome wraps and tortilla chips too!
- 1 cup filtered water
- 1 tbsp plain organic Kefir (or whey)
- 1/4 cup butter, melted
- 1/2 tsp pure honey
- 2 cups organic kamut flour
- 1 cup organic whole spelt flour
- 1/4 tsp baking powder
- 1 tsp salt
- Butter for griddle
- In a large ceramic (or glass) mixing bowl, whisk together the water, kefir, butter and honey.
- Using a fork, stir in the flour.
- Using your hands, knead mixture into a dough ball, making sure to incorporate all of the flour into the dough ball.
- Then cover the bowl and place it in a warm area of your kitchen for 12-24 hours.
- After soaking time is complete, sprinkle the baking powder and salt across top of soaked dough. Using your hands, knead the rising agents into the flour until the dough is workable, but not too stiff.
- Shape dough into 8 balls, place balls on a sheet of parchment paper and let stand 5 minutes to rise.
- When rise time is up, preheat griddle over medium-high heat (or preheat a large skillet).
- Place one dough ball onto a sheet of parchment paper. Cover with another sheet of parchment. Then roll out the dough ball between the parchment to form a 8-10” circle. (I find it helpful to flatten the tortilla with my hands first and then roll out from the center outward.)
- Slowly peel back the top layer of parchment. Then replace the parchment back on top and flip the entire "paper-tortilla-paper-sandwich" over so the bottom paper now faces up and slowly peel off the parchment. Flip the dough over onto one hand and remove the parchment. (See photo tutorial.)
- Gently place the tortilla onto a lightly buttered griddle or skillet. Cook tortillas about a minute or so, until lightly browned. Then carefully slide a spatula under the tortilla and gently flip it over. Cook on the second side another minute or so, until lightly browned. (If you're making a double batch to freeze for later use, see cooking tip in notes below.)
- Either stack the tortillas on a plate and keep them covered as you cook, or if you prefer to use my oven-trick for ensuring hot tortillas, then place tortillas on a wire rack to cool, while continuing to make the remaining tortillas. Once you’re done making all of the tortillas, transfer them to a baking sheet and place in preheated oven to rewarm about 4-5 minutes. (Recipe adapted from Passionate Homemaking.)
- Top these delicious tortillas with your favorite “fixins!” Yum!
Rolling out tortillas takes a little practice, as it seems awkward at first, until you get the hang of it. I like to roll out one dough ball at a time and place immediately on my hot griddle to cook – assembly line style! Even easier, I am told, is to invest in a tortilla press. (Guess I need to add that to my wish list!)
Reader Tip: Trish shared a comment about her technique for tortilla rolling that I thought may be of help as well. Trish says, "I use a gallon size ziplock bag and cut off each side. On the OUTSIDE you can mark with a permanent marker little dots of how big you want your tortillas to be. Then, put one of the tortilla dough balls on the INSIDE and roll out the dough. So easy!"
Cooking & Freezing Tip, if you're making tortillas for future use: Place flattened dough on a lightly buttered griddle and cook only about 20-30 (do not brown). Using a large spatula, flip over and cook just another 10-15 seconds. Place tortillas on wire rack to cool completely. Once cooled, place tortillas on a large baking sheet and put sheet in freezer. Once tortillas are frozen solid, place them in a freezer-safe container with a sheet of parchment or plastic wrap between each and store in freezer. When ready to use, simply allow tortillas to thaw about 10 minutes. Preheat griddle and cook as outlined above.
If you're Grain-Free, be sure to check out the links to my favorite GF tortilla recipes (listed at the beginning of this post).
These look delicious! I am trying to do more “real food” with my family. I was wondering if there is a specific reason to use kamut flour instead of whole wheat? I have spelt flour, but not kamut…could I sub whole wheat for kamut? Also, if I don’t have kefir, can I substitute plain yogurt or buttermilk? Thanks!!
You can use all spelt or part spelt, part whole wheat. It’s a personal preference that I combine spelt and kamut in many recipes, as I think they combine so well together. I have made this recipe with all spelt and it’s much tackier (a little harder to keep from sticking), but still good. And as far as cultured dairy substitutes, I would recommend buttermilk for this particular recipe over yogurt. Hope this helps! Blessings, Kelly 🙂
I just made your tortillas today with all spelt. I also didn’t have kefir so I put 1 TBSP of greek yogurt in 1 cup of water. I didn’t have a problem rolling them out at all. I used a pastry mat from Tupperware and it works great, especially with your spelt thins 🙂 They look so delicious I can’t wait to eat them! I do have one question, they came out kind of stiff and not flexible like store bought kind. I’m wondering if I might have over cooked them? They get nice & soft again if I warm them though. Any thoughts?
Thanks, Courtney. I am thinking that using water in place of kefir might be the reason the tortilla where not soft and flexible. So glad they tasted good with your substitutions. Your mat sounds great! I am hoping to one day get a silpat – on my dream list! Thanks for taking time to leave a note! Blessings, Kelly 🙂
Nicole (Working Kansas Homemaker) says
First off, I love your spam check math problem! Cute! Made me think too, which may be a sad admission. Also, I’ve been looking for a tortilla recipe so THANK YOU for posting this with pictures! I will have to try this soon 🙂
LOL, Nicole! The math problem spam check was my blog designer’s idea and I figured why not, we all need to stay sharp on our basic math skills. 🙂
I can’t wait to try these, but I will have to substitute using spelt and buttermilk, most likely. I did have a question about the griddle you use. Is it cast iron and where did you get it? Thanks!
Hi. Lorie! Thanks for taking time to leave a note. I have made these before using all spelt. They are a bit tackier (stickier to work with) and a little more prone to tearing, but they still taste great. I like the combination of kamut with spelt because it really brings a nice balance of taste and texture in my opinion, that’s why you’ll see me use the two together a lot in recipes. Regarding my griddle. It came as an accessory with my range. It’s heavy cast aluminum. I’d love to replace someday with cast iron, but in the meantime, it works beautiful (heats very evenly) on my gas cooktop. Blessings, Kelly 🙂
I made them today and I like them, my mom is from Chihuahua, Mexico and she makes very delicious tortillas, so I learned how to make them round and pretty, instead of making 8 balls I made 18 and then I used kalmut flour to spread on my counter so the tortillas didn’t stick to the counter, then I rolled the balls in the flour and with a rolling pin I extended the tortillas, the secrect is to use enough flour on the dough so it doesn’t stick to the rolling pin and also every time you extend the tortilla turn it around just a little so it extends round and nice. The dough was very sof (I didn’t expect it) and the tortilla was very delicios.
I’m so glad you liked these, Eneyra! And thank you SO much for your great tip! I love it! What a special blessing to be able to have your Mom pass down wonderful cooking traditions. That is so special! Lots of blessings, Kelly 🙂
These look awesome, do you by cgance have nutritional info?
I have a daily requirement of protein, as i am sure others may, and
I normally but whole wheat toetillas that have 9 grams of protein.
It would be awesome if these were close to that number!
Hi, Kat. Apologies, but I don’t do nutritional breakdowns on this site. However there are many free nutritional tracking sites out there that you can plug in what you’re eating and get a nutritional breakdown. I can tell you though that Spelt and Kamut flour are pure, non-hybrid grains (often referred to as “ancient grains”) which make them an excellent nutritional choice, as well as the fact they are higher in protein than whole wheat flour. So using these flours in place of whole wheat will help you to get more protein in your diet. Blessings, Kelly 🙂
What stores do you shop at to find the special products used in this recipe? Do you shop in health food stores or are you finding more main stream grocery stores carry products like kaput flour?
Hi, Amy. Unfortunately most mainstream grocery stores do not offer grains like spelt or kamut. But the great news is, you can find everything I use on this site online, if you can’t find it nearby (and often much less expensive that local whole foods/ health markets). Although you may want to first start by finding out if you have a local co-op in your area? I discovered that Azure Standard had several co-ops in my area and that is where I get a lot of my products. If you contact the Weston A Price Foundation and ask if there is a local chapter leader in your area, you can touch base with the WAPF chapter leader and see what resources are available that he/she uses. Or you can simple start doing your own online investigations. Here are two articles that may help you a bit as you start thinking about your budget and what changes you want to make in the foods you purchase and where to purchase them. Lots of blessings, Kelly
• Real Food on a Budget: http://thenourishinghome.com/2012/03/8-tips-for-real-food-on-a-budget/
• Bulk Buying: http://thenourishinghome.com/2012/03/real-food-on-a-budget-part-2/
I have been using the homemade tortilla wheat flour recipe from passionate homemaking and loving it. After reading the Maker’s Diet, I’m super excited to get some spelt and kamut and try this! I love the clear instructions you give but I do have one question– what rising agent do you use and is it absolutely necessary (yeast packets I guess?) The whole wheat ones turned out so delicious with no rising agent. Also, I have never in my life soaked grains before…a little nervous. I really liked the linked pizza on tortillas and the details on freezing. Have to bookmark your blog.
Hi, Marie. Just follow the recipe as directed, no yeast is required. The soaking process is all that’s needed for these to be chewy and soft, just like a tortilla should be! Hope you enjoy them too! Thanks for bookmarking me! And for taking the time to leave a kind note! Blessings, Kelly 🙂
Jenn R says
Could I use whey instead of kefir? I am new at soaking and I have not made milk kefir yet (but I do have water kefir if that would work). Thank you for your site…you are my new go-to recipe place.
Thanks, Jenn! Yes, you can use whey. You may need to adjust a bit as it has a different consistency. You want the dough to be tacky, but not overly wet. Thanks for your kind words! So glad you’re finding this site helpful! Lots of blessings, Kelly 🙂
So I just had to share my funny experience with these tortillas with you. I have made them several times and I will never eat any other tortilla again. Well I had never used sprouted spelt flour before but thought since I found it locally I would try it with this recipe. Tacky is an understatement. lol But on a brighter note I just took the scraps of cooked tortilla and baked them into chips and made some fermented salsa. Needless to say the didn’t make it very long.
That’s what I call an oopsie – LOL! But it sounds like you were able to create something delicious despite the issue. So did you soak the sprouted spelt? If so, you don’t have too. And for some reason in some recipes, you do need to use a little less liquids with sprouted flours, so that may be the issue if you didn’t soak the sprouted spelt. Thanks for sharing! So glad it all turned out well in the end. 🙂
I have an even easier way to roll out the tortillas. I use a gallon size zip lock bag and cut off each side. On the OUTSIDE you can mark with a permanent marker little dots of how big you want your tortillas to be. You then put the tortilla dough on the INSIDE and roll out the dough. This is soooooo easy! Hope that someone can use this tip.
How wonderful, Trish! I appreciate you taking the time to share it. I am going to try this myself and I will make a note in the recipe as well giving you credit! Blessings and appreciation, Kelly 🙂
Both of my little ones have dairy issues, can I substitute something like apple cider vinegar for the kefir/whey?
Of course you can, Kate. That’s a great choice! Hope you enjoy these! Blessings, Kelly 🙂