Homemade Whole Wheat Tortillas with Herbs
Living in the mountains of Alaska, convenience is rarely something I take for granted. When the closest grocery store is miles away, and the weather can make a quick trip to town feel like a full expedition, learning to make pantry staples from scratch isn’t just a skill—it’s a way of life. One of my favorite recipes to make on the homestead is homemade whole wheat tortillas with herbs.
They’re soft, chewy, and bursting with flavor thanks to the addition of fresh (or dried) herbs. Whether I’m wrapping up a breakfast burrito or using them for a quick lunch wrap, these tortillas add a fresh, savory touch to any meal. Herbs like parsley, oregano, and thyme grow beautifully in my homestead garden, and this recipe is a great way to incorporate those fresh flavors into something versatile and delicious. Let me walk you through how to make them step by step.
Ingredients
- 2 1/2 cups whole wheat flour
- 1 tsp salt
- 3 tbsp dried herb mixture (i use parsley, oregano and thyme)
- 1 tbsp garlic powder (optional)
- 5 tbsp melted butter (or your favorite oil)
- 3/4 -1 cup warm water (adjust as needed)
Instructions
- Mix the Dry Ingredients
In a large mixing bowl, combine the whole wheat flour, salt, garlic and your choice of herbs. Whisk them together to evenly distribute the herbs.
2. Incorporate the Butter
Add the butter or oil to the flour mixture. Use your fingers or a pastry cutter to work the oil into the flour until it resembles coarse crumbs. The butter helps create the pliable texture that makes these tortillas so soft.
3. Add Warm Water
Gradually pour in the warm water while mixing the dough. The dough should be soft and slightly sticky. If it’s too dry, add a little more water; if it’s too sticky, sprinkle in a bit of flour.
4. Knead the Dough
Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, until it’s smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes to relax the gluten. This makes it easier to roll out later.
5. Divide the Dough
After resting, divide the dough into 8-16 equal portions depending on what size you want. Roll each portion into a ball and cover them with a clean towel to keep them from drying out.
6. Roll Out the Herb Tortillas
Lightly flour your work surface and rolling pin. Take one ball of dough and roll it out into a thin circle, about 8–10 inches in diameter. The flecks of herbs throughout the dough make these tortillas not only delicious but beautiful too!
7. Cook the Tortillas
Heat a dry cast-iron skillet or griddle over medium-high heat. Place your rolled-out tortilla onto the hot skillet and cook for about 30 seconds on the first side, or until bubbles start to form and you see golden spots. Flip and cook the other side for another 20–30 seconds.
8. Keep Them Warm
Transfer the cooked tortillas to a plate lined with a clean kitchen towel. Cover them to keep warm while you cook the rest of the tortillas.
Homestead Tips
- Choose Your Herbs: If you have an herb garden, experiment with what you have on hand. Basil, chives, and oregano also work beautifully in these tortillas.
- Fresh vs. Dried: Fresh herbs give a brighter flavor, but dried herbs work just as well if that’s what you have in your pantry. Just reduce the amount by half if using dried herbs.
- Meal Prep Bonus: These tortillas freeze well! Make a big batch and store them with parchment paper between each one in an airtight container. Reheat in a skillet for fresh, herbaceous flavor anytime.
- Pairing Ideas: Use these tortillas to wrap up grilled chicken, roasted vegetables, or even smoked salmon for a distinctly Alaskan twist.
There’s nothing quite like the aroma of fresh herbs blending with warm, nutty whole wheat in these tortillas. They’re a staple in my mountain kitchen, and I love how adaptable they are for any meal. The addition of herbs makes them feel extra special—like a little taste of the garden, even in the dead of winter.
From my Alaskan homestead to your home, I hope you’ll love making and enjoying these herb tortillas as much as we do!
Homemade Whole Wheat Tortillas with Herbs
Course: MainCuisine: MexicanDifficulty: Easy8
servings15
minutes30
minutes266
kcalThese homemade whole wheat herb tortillas are soft, flavorful, and packed with fresh or dried herbs like parsley, oregano, and thyme. Perfect for wraps, tacos, or as a side to any meal, they’re easy to make and add a fresh, rustic touch to your table.
Ingredients
2 1/2 cups whole wheat flour
1 tsp salt
3 tbsp dried herb mixture (i use parsley, oregano and thyme)
1 tbsp garlic powder (optional)
5 tbsp melted butter (or your favorite oil)
3/4 -1 cup warm water (adjust as needed)
Directions
- In a large mixing bowl, combine the whole wheat flour, salt, garlic, and your choice of herbs. Whisk them together to evenly distribute the herbs.
- Add the olive butter or oil to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs. The butter helps create the pliable texture that makes these tortillas so soft.
- Gradually pour in the warm water while mixing the dough. The dough should be soft and slightly sticky. If it’s too dry, add a little more water; if it’s too sticky, sprinkle in a bit of flour.
- Turn the dough out onto a lightly floured surface and knead it for about 5 minutes, until it’s smooth and elastic. Cover the dough with a damp cloth and let it rest for 20 minutes to relax the gluten. This makes it easier to roll out later.
- After resting, divide the dough into 8-16 equal portions depending on what size you want. Roll each portion into a ball and cover them with a clean towel to keep them from drying out.
- Lightly flour your work surface and rolling pin. Take one ball of dough and roll it out into a thin circle, about 8–10 inches in diameter. The flecks of herbs throughout the dough make these tortillas not only delicious but beautiful too!
- Heat a dry cast-iron skillet or griddle over medium-high heat. Place your rolled-out tortilla onto the hot skillet and cook for about 30 seconds on the first side, or until bubbles start to form and you see golden spots. Flip and cook the other side for another 20–30 seconds.
- Transfer the cooked tortillas to a plate lined with a clean kitchen towel. Cover them to keep warm while you cook the rest of the tortillas.
Notes
- Choose Your Herbs: If you have an herb garden, experiment with what you have on hand. Basil, chives, and oregano also work beautifully in these tortillas.
- Fresh vs. Dried: Fresh herbs give a brighter flavor, but dried herbs work just as well if that’s what you have in your pantry. Just reduce the amount by half if using dried herbs.
- Meal Prep Bonus: These tortillas freeze well! Make a big batch and store them with parchment paper between each one in an airtight container. Reheat in a skillet for fresh, herbaceous flavor anytime.
- Pairing Ideas: Use these tortillas to wrap up grilled chicken, roasted vegetables, or even smoked salmon for a distinctly Alaskan twist.
