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soaked whole grain tortillas
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Soaked Flour Tortilla Recipe (whole grain)

Course Bread
Cuisine Mexican
Author Mommypotamus



  • 3 cups whole wheat flour
  • cup olive oil (extra virgin)
  • 1 cup warm water
  • 2 tbsp whey (you can sub lemon juice or apple cider vinegar)
  • 1 tsp sea salt


  • The night before you want to serve tortillas, combine the whole-wheat flour, olive oil, warm water, and lemon juice.
  • Cover and leave on counter for 12-24 hours.
  • Next day, add 1 tsp sea salt.
  • Knead for 5-7 min, adding flour as needed to keep dough from sticking to hands OR leave mixture in the bowl and mush it around with your hands. The second option produces very sticky dough but I use it because adding too much flour can make them dry. Let dough rest for 30 minutes.

For tortilla press

  • Divide dough into 16 equal-sized balls and press according to your press' instructions.

For skillet

  • Pour oil onto a flat surface. Divide dough into 16 equal-sized balls and lay them on the oil.
  • Press them with your hands until they are the size you want them. Drizzle a tiny bit of oil in a skillet (preferably cast-iron to prevent sticking) and set on low to medium heat.
  • Place tortillas in skillet, shaping them as you lay them in, and cook until slightly browned on each side.
  • Place in a tortilla warmer immediately to make them as fluffy as possible.




Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg