Vegan Wheat Flour Tortillas (+Yeast-Free Option)

It’s so easy to make your own Wheat Flour Tortillas! Have control over what you eat and start making your own now! You fill them with salad, veggies, or tofu.

I started relatively early making Tortillas from scratch. This was one of my best decisions because Homemade Tortillas are so much more filling and delicious than the store-bought ones.

Wheat Flour Tortillas are always a great idea, especially for a light, fresh and healthy dinner.

These Wheat Flour Tortillas are really easy to make and it’s best to eat them fresh and still warm!

I’ve used a combination of all-purpose flour and whole wheat flour but can omit/sub the one or the other. 100% whole wheat Tortillas are likely to need more water, just add more when you see that the dough stays crumbly.

For a quicker and yeast-free option, check out the recipe notes. The tortillas might not be that flexible, but if you haven’t got a lot of time at your hand or if you want to avoid yeast, this will be the perfect option for you!

I’ve included lots of filling ideas for the wraps at the end of the post including Tandoori Cauliflower, Pulled BBQ Jackfruit and crispy tofu!

Tortilla Filling Ideas

• Vegan Falafel Wrap
• BBQ Pulled Jackfruit Wrap
• BBQ Tempeh Wrap
• Mushroom Spinach Tofu Wrap
• Tandoori Cauliflower Wrap with Basil Cream Sauce
• Crispy Tofu Wrap with Homemade Tortillas & Avocado Mayo

Love it? Rate it!

I hope you enjoy these homemade Wheat Flour Tortillas as much as I do! Let me know if you give them a try!

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Wheat Flour Tortillas

Elephantastic Vegan

Vegan Wheat Flour Tortillas are not hard to make and so much more filling than store-bought ones! Fill with Falafel, Veggie Balls or whatever your tummy desires. The recipe yields 4 tortillas!

3 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Resting Time 1 hour hr

Total Time 25 minutes mins

Course Basics, Bread

Cuisine Vegan

Servings 4

Calories 399 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 1/4 cups all-purpose flour + more for dusting the workspace
• ▢ 2/3 cup whole-wheat flour , divided
• ▢ 1 1/2 teaspoons instant yeast
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon olive oil
• ▢ 2/3 cup water

Instructions

 

• In a mixing bowl add the all-purpose flour, 1/3 cup of whole-wheat flour, instant yeast and salt. Give it a quick mix.
• Pour in the wet ingredients and combine with a large spoon, it should be a soft, sticky dough. Add the remaining 1/3 cup whole-wheat flour and combine again. It should be a non-sticky dough by now. If it’s too sticky, add more flour. If it’s too dry, add more water. 
• Cover the bowl with a clean kitchen towel and let it rest in a warm place for about an hour.
• Punch the dough down, and cut it in 4 equal pieces.
• Form four balls and roll them out flat on a floured surface.
• Put one tortilla in a very hot (!) pan (a flat pan like a crepe-pan works best) and let it in there for a minute or two and then turn when the tortilla is getting bubbles 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 hard.

Notes

Quick Yeast-Free Option: Instead of the dried yeast, you can add 2 teaspoons of baking powder. You don’t have to let the dough rise for this option, but it won’t be as fluffy and flexible as the version with yeast. For this yeast-free option, it’s even more important to cover the tortillas in a clean kitchen towel as soon as they come out of the pan to make them a bit more flexible. 

Nutrition

Serving: 1tortillaCalories: 399kcalCarbohydrates: 77gProtein: 14gFat: 3gSodium: 590mgPotassium: 242mgFiber: 6gCalcium: 19mgIron: 4.5mg

Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!