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Wholesome Tortillas

Yield: 16 Tortillas

Degree of difficulty: Easy

Prep Time: 20 minutes

Bake Time: 20 minutes

Total Time: 40 minutes


3 cups (420 g) Cup4Cup Wholesome Flour

1 teaspoon (4 g) Salt

1 teaspoon (4 g) Baking powder

5 tablespoons (72 g) Refined coconut oil or lard (melted)

1 cup + 1 tablespoon (250 g) Warm water


  1. In a food processor, mix the flour, salt, baking powder.
  2. While the food processor is running, stream in water and melted coconut oil. Mix thoroughly until dough forms a ball.
  3. Wrap dough in plastic wrap and allow it to rest on the counter for 10 minutes to hydrate.
  4. Heat a griddle or cast-iron pan to medium-high heat.
  5. Line a tortilla warmer or a container with a tight fitting lid with damp towels. You will transfer the cooked tortillas to between the damp towels in the container later.
  6. While the pan or griddle is heating, divide dough into 16 even balls, just smaller than golf balls (45 g balls).
  7. Line each side of a tortilla press with sheets of plastic (cut thick plastic bags work very well). Press the dough out to 6 inch rounds about 1/32” thick. If the tortillas are sticking to the plastic, spray them lightly with cooking oil spray.
  8. Press one tortilla, peel the plastic off one side, place the tortilla on your hand, peel the plastic off the other side carefully, and gently flip the tortilla onto the pan or griddle. Cook the tortilla until it turns slightly golden brown on one side then flip it (20-30 seconds per side). Once cooked on both sides transfer it to your towel lined container. While one tortilla cooks, start pressing the next one and start cooking it if there is space.
  9. Continue the pressing and cooking cycle until you are done cooking all the balls of dough.
  10. Tortillas are best served warm.