Homemade Garlic Chili Wheat Tortilla Recipe

Tortillas used to be a staple on our grocery list. Most of the time Tim prefers his eggs or lunch in a wrap rather than on bread. But even when buying certified organic tortillas in the store, there are still additives like wheat gluten and soy lecithin that I am not too excited about. Technically those additives are “natural” but they are so heavily processed. It just seems unnecessary to buy something like tortillas when I could make some at home with less ingredients, for less money and have a tastier outcome! I used this recipe from the blog “Hello from the Natos” as a base idea and reduced the oil while adding flavor.


Garlic Chile Wheat Tortillas (V, DF)


3/4 cup unbleached all-purpose flour (I use King Arthur Organic)
1 cup whole-wheat flour (I use 365 Brand)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon cumin
4 cloves fresh garlic, mashed or pureed (I used the magic bullet)
1 teaspoon chili powder
1/8 cup canola oil
1/2 cup + 2 tablespoons warm water
– In a large bowl whisk together all dry ingredients.
-Add the garlic and drizzle the oil into the mixture and work both into the mixture, using your hands, until there is a sand like texture. Not the best picture below, but it gives you the idea:
-Next, add warm water in about ¼ cup at a time, still using hands to mix. The dough is going to become sticky so I recommend removing any rings!
– Knead the mixture in the bowl or on the counter by hand until it looks smooth. The dough should be damp & soft. Cover the dough in the bowl with a damp towel for about 30 minutes.
– Divide the dough into 10 golf ball size pieces, about 1 ¼-inches. To ensure they were somewhat even in size, I weighed my dough and each piece so they were between 35 and 40 grams.
– Roll each piece into a lightly floured surface into a 8-inch round using a rolling-pin. I started with a tortilla press to get the correct shape, but it isn’t necessary at all!
– Finally, heat a large skillet over medium-high heat. Cook tortilla until the bubbles begin to appear on the surface (only about 10-15 seconds so be attentive!!), then flip tortilla to opposite side and cook about 5-10 more seconds. Immediately transfer cooked tortilla to server and cover to retain moisture and maintain the soft texture. Repeat with remaining tortillas.
One of the things I love about making my own, is they all end up with a unique shape! I was rolling this one out and it started to look like a heart so I went with it… I love heart shapes!
These taste best served warm but you can store in a plastic bag up to a week in the fridge and they’ll keep in the freezer for a couple of months. If you freeze, just take out and put them in the fridge a day ahead of when you’ll be using them.
There are TONS of uses for these and the flavor is mild enough that these should go with almost any recipes. Use the tortilla’s in place of sandwich bread, make breakfast wraps, throw in fruit for a dessert wrap, make your classic quesadillas, burritos, or tacos, cut and bake into chips, or cut and use for hummus and other dips without baking.
Any other ideas for how to use these homemade tortillas? What other spices might be a delicious addition instead of the ones I used?

One thought on “Homemade Garlic Chili Wheat Tortilla Recipe

  1. Pingback: Black Bean Veggie Taco Recipe | Eat Real Live Well

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