You can easily make thick & fluffy Flour Tortillas at home. They are perfect for falafel wraps! All you need are 5 pantry-staple ingredients.
Of course, you can buy tortillas in the store, but you can’t buy THESE thick, fluffy, soft, pillowy, warm, and fresh-out-of-the-pan tortillas. The good news is that you can make them from scratch with just 5 pantry-staple ingredients.
I’m not a salad-for-lunch-girl, but I do eat wraps for lunch more often than not. So I guess I am a semi-salad-for-lunch-girl? I don’t know, but I do love the endless possibilities of filling wraps. Usually, I make a big batch of my Mediterranean Tofu Scramble and use it for wrap fillings, but I would never say no to a good falafel wrap, or tempeh, or pulled jackfruit.
I love making these homemade flour tortillas really thick because they are sooo satisfying to eat. But you can also make them thinner, you can probably get double the amount of thin tortillas out of the dough.
For this recipe, I am using all-purpose wheat flour, but I also mixed flours (usually a spelt-wheat mix) in the past and in the recipe video.
How to make Vegan Flour Tortillas
As always you will find the whole recipe in the box below but I want to give you an overview of the key ingredients and basic steps with step-by-step photos first.
You will need:
- all-purpose wheat flour – you can also use a combination of different flours e.g. 50% wheat flour and 50% spelt flour
- instant yeast, dried active yeast
- olive oil
- water – it should be lukewarm, if it is too hot it would kill the yeast
The basic steps
Vegan Wrap Recipes
- BBQ Pulled Jackfruit Wrap
- BBQ Tempeh Wrap
- Mushroom Spinach Tofu Wrap
- Green Goddess Wrap with Spinach Falafel
- Tandoori Cauliflower Wrap with Basil Cream Sauce
- Crispy Tofu Wrap with Homemade Tortillas & Avocado Mayo
Love it? Rate it!
I hope you enjoy these thick & fluffy Flour Tortillas as much as I do!
And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try!
Thick & Fluffy Flour Tortillas
- 2 1/2 cups all-purpose flour + extra for dusting
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- 1 teaspoon olive oil + more to coat the dough
- 2/3 cup water
- In a large mixing bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. If the dough is too sticky, add more flour; if it's too crumbly, add more water.
- Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 2 hours).
- Divide the dough into 4 equal pieces (about 100g each). Roll out each piece on lightly floured parchment paper.
- Put one tortilla in a very hot (!) large non-stick pan. Once the surface is bubbly, you can flip it. Let it cook on the second side for 1-2 minutes max. Then place it onto a kitchen towel and cover it. Add all the other tortillas to the stack in the kitchen towel as they get ready. The steam will help make them more flexible and keeps them warm.