Whole Grain Soaked Tortillas

These are quite tasty! They may not look as pretty and perfect as store bought, but they are nice, soft, pliable, and nutritious and at a fraction of the cost! ;) For all the health benefits of soaking your grains, visit here.

3 cups whole wheat or kamut flour
1 cup warm filtered water
1 Tbsp acid medium (kefir, whey, buttermilk, yogurt, apple cider vinegar, lemon juice)
1/4 cup coconut oil or butter, melted
1/4 tsp. baking powder
1 tsp. salt


  1. Combine flour, water, melted coconut oil or butter and 1 Tbsp of acid medium. Cover and allow to soak at room temperature for 12-24 hours.
  2. After soaking, add baking powder and salt to soaked flour mixture, kneading in the flour until the dough is workable but not too stiff.
  3. Shape into 8 – 10 balls and let stand 10 more minutes.
  4. Roll to form a 10 inch circle or use a tortilla press.
  5. Bake on a lightly greased griddle till done (not browned). Toast for about 20-30 sec. per side.

Yield: 8-10 tortillas.


About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

108 Responses to Whole Grain Soaked Tortillas

  1. AmyP. February 10, 2013 at 6:58 pm #

    Ack! I accidentally added the salt and b.powder before soaking. Have I ruined it?

  2. Nikki December 9, 2012 at 6:04 am #

    One tip to make them more circular (without a tortilla press) is to flatten them with a pie dish or the bottom of a large bowl, and then roll them out.

  3. Andrea August 28, 2012 at 3:56 pm #

    I am going to make these this week! Can you please tell me how you usually store these and how long they are good for?

  4. Pooja July 13, 2012 at 7:21 am #

    I am completely new to soaking grains. When I mixed my flour, water, butter, and lemon juice, it was still very dry, not even doughy, not anywhere close to “soaking.” Is that what it is supposed to be like?

    • Lindsay July 13, 2012 at 7:22 am #

      Add just enough more water until it is slightly moist. You do not want it to be very dry.

  5. Karen June 1, 2012 at 10:52 am #

    We make these again and again. They are by far my favorite recipe.

  6. Rachel March 15, 2012 at 3:10 pm #

    I’ve been making my own tortillas for about a year now and this is the best recipe I’ve tried yet – Thanks, Lindsay! I cook them on my cast iron comal (that’s like a frying pan with really low sides – almost a griddle) that I got on Amazon.com here: http://www.amazon.com/Lodge-L9OG3-Pre-Seasoned-2-Inch-Griddle/dp/B00008GKDN/ref=sr_1_2?ie=UTF8&qid=1331852853&sr=8-2 over medium low heat (preheat for about 5 minutes or so before cooking the tortillas). If anyone comes across a 10 inch cast iron tortilla press, I would love to know about it!

  7. alicia January 3, 2012 at 8:28 pm #

    Hi I was wondering where you can find a ten inch tortilla press? I have searched online only to find aluminum ones, the cast iron are smaller than 10 inches. What kind is yours? Also is your griddle non stick. I would like to find one that is not non stick. Thanks. :)

    • Lindsay January 4, 2012 at 7:05 am #

      I personally don’t have a tortilla press, it was just a suggestion. I use a non-stick griddle currently as I can’t afford a cast iron alternative at this time, but eventually when my current one has seen better days.

      • alicia January 4, 2012 at 1:18 pm #

        Ok. Thanks so much!

      • Mirelle October 10, 2012 at 8:56 pm #

        I’ve been using a cast iron tortilla press for years, but you can’t use it for wheat tortillas. The wheat tortilla dough must be rolled out. I use a regular rolling pin and it goes pretty quick. However, tortilla presses are amazing with corn tortillas!

        • Kristine October 11, 2012 at 9:28 am #

          I use a stainless steel tortilla press ad it works perfect! Love these! yum!

  8. Candice January 3, 2012 at 3:48 pm #

    I made these tonight and they were amazing. I used hard white wheat and kefir as my acid medium. The only thing I did differently was to use all-purpose flour (maybe 2 T.) for kneading. I let them sit for 15-20 minutes because I had other things going on. I pressed them in my tortilla press and then transferred them to my griddle to finish. The texture and ability to stay together (instead of crumbling and getting hard) was great. I will definitely be making these again.

  9. Debra Worth @ Sweet Kisses and Dirty Dishes September 28, 2011 at 6:47 am #

    What do you mean by “toast 20-30 seconds per side” after you cook them?

  10. Rachel September 27, 2011 at 8:31 am #

    As far as turning out crumbly, I bet it is making them with commercial whole wheat flour. When I first leaned the soaking method, all the recipes I found were from people who ground their own grain and I used Bob’s Red Mill Hard Red Wheat. The mixture was very dense and impossible to stir. The end product was pretty dense and close to crumbly. One year later, I have the grain mill and find the opposite problem. When I use freshly ground grain for mainstream recipes, it is very moist and almost liquidy. I find that I have to add more flour. Trying this recipe with freshly ground grain, the texture is perfect. All that to say that perhaps if you use commercial grain, when following a recipe that was tested with freshly ground flour, add less flour.

    Would that be accurate Lindsay?

    • Lindsay September 27, 2011 at 8:16 pm #

      Yes, I have found that to be true as well.

  11. Homemade Aspirations Girl September 23, 2011 at 6:36 am #

    I enhanced this recipe by using some vegetable fibers leftover after juicing. If you are interested, here’s the posting: http://homemadeaspirations.blogspot.com/2011/09/homemade-vegetable-tortillas.html

  12. Chel September 16, 2011 at 5:42 am #

    Think I could just soak them for 7 hours so we could eat them tonight?

    • Lindsay September 16, 2011 at 9:25 am #

      Yes…any amount of soaking is preferred then skipping it altogether.

  13. Kristine September 2, 2011 at 3:43 pm #

    WOW! I tried these and they are the best tortillas I have ever had. I used yogurt to soak them and coconut butter like the recipe called for. I don’t know if I can go back to my store bought brand… okay, I will if I am in a pinch but I LOVE these SO much. Thanks for the recipe! My hubby gave me “first prize” for dinner tonight.

  14. Kate March 28, 2011 at 8:10 am #

    Have you tried making these with cornmeal? Do you think it would work equally well?

  15. Ashley March 25, 2011 at 9:24 am #

    Hey Lindsay,

    Have you tried freezing these? Thanks!

    • Lindsay March 25, 2011 at 1:09 pm #

      Yes. It works okay. Not ideal as they usually become more brittle but definitely doable.

  16. Esther N March 24, 2011 at 1:14 pm #

    I love these tortillas! I soak them and use white whole wheat flour in them. Thanx so much for the recipe! These were the first homemade tortillas I tried.

  17. tara March 23, 2011 at 5:56 pm #

    I made these today, I halfed the recipe and dint bother soaking. i also omitted the apple cider and also the baking soda, I just used the 4 basic ingrediants (kamut, salt warm water and butter) and they turned out really good. Kamut is really easy to work w/, its just like working w/ whole wheat. Thanks for the recipe

  18. Ashley March 17, 2011 at 12:32 pm #

    Thanks for this great recipe! We eat all gluten-free in our home – do you think these will come out using brown rice flour or maybe even millet? Thanks : )

    • Lindsay March 17, 2011 at 2:37 pm #

      I have not tried it personally, but have purchased brown rice tortillas at the store, so I am sure it can be done.

  19. Annie March 16, 2011 at 5:44 am #

    they totally did not come out. they would crack when I tried to roll them up, and then some of them just crumbled apart. I used to make flour tortillas (non-soaked) and they came out great! They an elasticity to them throughout the rolling process. What might I be doing wrong? thanks!

    • Lindsay March 16, 2011 at 10:31 am #

      You most likely cooked them too long over too high a temperature.

  20. Rachel March 8, 2011 at 12:54 pm #

    This is my first attempt at soaking tortillas. Is it normal for the dough to turn really dark on top after the soaking process? I worked it in as best as I could, but there are still dark streaks and the taste is a little bitter. Did I do something wrong? Thanks in advance!

    • Lindsay March 8, 2011 at 2:25 pm #

      Mine soaking batters normally do have a darker tint to them after soaking, but not really dark, as you describe. I believe it is only due to exposure to air, so it seems pretty natural. I don’t believe you did anything wrong.