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!
Wheat Flour Tortillas
- 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
- 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.