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Thick Fluffy Tortillas from scratch

Recipe for Thick Fluffy Tortillas, totally made from scratch. They are perfect for wraps and soft like a pillow. 6 ingredients only!

Thick Fluffy Tortillas from scratch |

Ever since I’ve started making tortillas from scratch, I haven’t bought the ones from the stores anymore. The homemade version is such more satisfying and delicious, you won’t want to buy the store-bought tortillas either! And you can make them super thick and fluffy – tortilla pillow, anyone?!

My boyfriend loves them too and demands them on a regular basis. And I can’t resist because they are not that hard to make (they do need a bit of rising time though) and you can fill them with whatever you like e.g. veggies, fake-meats, avocado, salad, falafel or a mixture of all these.

If you need some filling ideas: I’ve used these or similar tortillas/flatbreads in the Crispy Tofu Wrap, Veggie Balls Wrap or the Falafel Wrap.

Thick Fluffy Tortillas from scratch |
Thick Fluffy Tortillas from scratch |

Thick Fluffy Tortillas

Elephantastic Vegan
Recipe for Thick Fluffy Tortillas, totally made from scratch. They are perfect for wraps and soft like a pillow. The recipe uses a blend of spelt flour and white wheat flour. 6 ingredients only!
4.67 from 3 votes
Prep Time 20 mins
Cook Time 5 mins
Resting Time 1 hr 30 mins
Total Time 25 mins
Course Basics, Bread
Cuisine Vegan
Servings 4 tortillas
Calories 426 kcal


  • 1 2/3 cups all-purpose flour + extra for dusting
  • 1 2/3 cups spelt flour *
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 3/4 cup water


  • In a mixing bowl add the dry ingredients first and give it a mix, pour in the oil and add the water little by little and knead by hand or use a stand mixer) the dough until smooth. Add more water if necessary – it should be a smooth, non-sticky dough.
  • Cover the bowl with a clean kitchen towel and let it rest in a warm place for about 1-2 hours. The dough should double in size.
  • Punch the dough down a bit, and cut it in 4 equal pieces.
  • Form the pieces into balls and roll them out on a floured surface.
  • Put one tortilla in a very hot (!) non-stick pan (a flat pan like a crepe-pan works best) and let it in there for a few seconds to a minute and then turn when the tortilla is getting bubbly on the surface. Repeat for the other tortillas.
  • Keep the tortillas covered in a clean kitchen towel until using them to prevent them from getting dry and hard.



* You can substitute the spelt flour with all-purpose wheat flour, to make them 100% wheat tortillas.


Serving: 1tortillaCalories: 426kcalCarbohydrates: 78gProtein: 14gFat: 4gSodium: 589mgPotassium: 113mgFiber: 9gCalcium: 8mgIron: 5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating

vegan facts

Wednesday 28th of September 2016

I usually make my wraps gluten free in fact I just got finished eating a wrap mixed with split peas and provolone cheese.

Natalie | Feasting on Fruit

Wednesday 14th of September 2016

Extra super duper fluffy--that's what these are! I never thought a tortilla could look so heavenly and enticing? The homemade ones just beat any store-bought tortilla by a long shot! Plus my favorite part is eating one warm and freshly cooked right out of the pan...yum <3


Thursday 22nd of September 2016

Thanks Natalie! It's really hard (almost impossible) to go back to store-bought tortillas after having homemade ones :) But making them from scratch is always worth the work, right? <3


Wednesday 14th of September 2016

These look so delicious and perfect! The photos of the wrap are seriously making me crave thick tortillas right now, haha

Akino |


Thursday 22nd of September 2016

Aww thank you Akino! A warning though, once you had thick tortillas, it's hard to go back to the regular ones :)

Strength and Sunshine

Tuesday 13th of September 2016

These are just perfect! For comforting soups, stews, CURRIES, wraps...ahhh!


Thursday 22nd of September 2016

Yessss, now's the season for all kinds of stews, soups, curries. Yummm!