Last Updated on May 4, 2023

This is an easy and healthy vegan whole wheat tortilla recipe that you can make at home if you like your tortillas freshly made.

They are healthier than store bought tortillas and trust me, you’ll love these tasty tortillas as you savor each bite!

Homemade Whole Wheat Tortillas

Whole wheat flour tortillas are a delicious, healthy and simple way to enjoy home-cooked meals.

Rich in fiber, protein and without all the unwanted artificial flavorings and presertives. Perfect for your Mexican food or making wraps for lunch and dinner.

Nothing can beat freshly homemade tortillas (and once you know how easy it is to make, you might not want to buy tortillas again!) Here we will walk you through the simple process involved in making your own whole wheat or whole grain tortillas at home.

TORTILLA RECIPE WITH BAKING POWDER

You will need:
1 ¾ cup/210g all-purpose flour
1 ½ cup/195 whole wheat flour
1 ½ tsp/6g baking powder
1 ½ tsp/9g coarse salt
2 tbsp/30ml grape seed oil (or you can use olive oil and avocado oil if you don’t mind the color)
1 cup/235ml warm water

Not all flour tortillas are created equal, some tortillas are not vegan, we have a post explain it in depth: Are tortillas vegan?

This recipe yields 12 equal size of 7-8”/17.5-20cm tortillas (or 9 pieces of 10 inch ones). You can either use a tortilla press or a rolling pin like I did in this recipe (I’ve made with both tools, both came out great).

How To Make Whole Wheat Tortillas

1. In a large bowl, combine the flours, baking powder, and salt. Stir to evenly distribute everything.
2. Pour in the oil. Stir until the oil is in small clumps throughout the mixture.
3. Pour in the warm (~100° F/37 C) water into the flour mixture. Stir until a shaggy mass forms. If there is still a significant amount of dry flour in the bowl not incorporating, add more water 1 tbsp/15ml at a time.
4. Once everything holds together, turn out on to a clean work surface and knead 5-7 times until smooth and soft.

5. Cover with plastic wrap and let rest for 20-30 minutes for the gluten to relax.
6. Cut the dough into 12 even pieces. Roll each piece into a ball between your hands.
7. On a very lightly floured surface, roll the ball out as thin as you can, aiming for about 8”/20cm. They will shrink back a bit when they rest after. Repeat with the remaining dough. Use as little flour as you can and cover the dough when you are not working with it so it doesn’t dry out.
8. Once all the tortillas are ready, heat a cast iron skillet on just below medium heat. Wait for the pan to get nice and hot (at least 2 minutes) before proceeding.
9. Cook the tortillas one at a time (unless you have a large skillet that can accommodate two without touching). Cook the first side for 30-40 seconds until puffy. If it takes too long for bubbles to form the tortilla is drying out as it cooks and will not be flexible when cool. Flip and cook the other side for 25-35 seconds until golden brown spots form where the bubbles are. Remove from the pan and cover with a kitchen towel (or leave them in a tortilla warmer). Any bubbles that have formed will collapse as the tortillas cool again.

Pro Tips

Whether you are a novice cook or have made tortillas before, these tips can help make your tortillas better:

Use high-quality organic flour for the best flavor and texture. If possible, look for freshly ground flour for the freshest flavor.

When kneading your dough, be sure to do so on a lightly floured surface to prevent sticking and ensure even texture throughout your dough ball.

The thinness is the key. Roll out your dough ball as thin as possible before cooking it on the hot griddle pan. This will help prevent them from becoming too thick or chewy when cooked.

To prevent sticking during cooking, be sure to lightly oil both sides of each tortilla before placing it on the preheated pan or griddle.

Do not overcook as they will become too dried or crisp!

Be sure to store any unused portions of the dough in an airtight container in the refrigerator until ready to use again; this will keep them from drying out and becoming unworkable.

How To Use Whole Wheat Flour Tortillas

How To Reheat Whole-Wheat Tortillas

The best way to reheat them is in a skillet on the stovetop. Heat the skillet over medium heat, then place the tortilla in the pan and cook it for 20 seconds on each side, flipping once.

If you are in a hurry, you can also microwave your tortillas for about 5 seconds on each side. If you have a pizza maker, you can use it as well.

To keep your tortillas from drying out when reheating, it is best to spray a bit of water on them before reheating. This helps keep them moist and warm when ready to eat!

How To Store Whole Wheat Tortillas

Storing tortillas is easy and convenient. To ensure they stay fresh, it’s important to store them correctly. They can be stored flat in a sealed container in the fridge for 3 days.

The best way to store them is in an airtight container or resealable plastic bag. Place the container or bag in a cool, dry place away from direct sunlight and moisture.

If you need to store them for a longer period of time, you can also freeze them. Just double wrap the tortillas with aluminum foil or plastic wrap before placing them in a ziploc bag or storage container. Make sure to label the package with the date so you can keep track of when they were stored. With proper storage, they should remain fresh for several weeks or even months!

Making your own tortillas from scratch is a healthier alternative to store-bought, preservative-filled ones. This vegan version of this classic flatbread is perfect for making tacos, burritos, fajitas, and more. The dough comes together easily enough that it can be part of even the busiest weeknight dinner routine.

Experiment with different combinations of all-purpose or white flour, extra water or coconut oil for added flavor and texture! Once you have mastered this recipe, you may find yourself craving these delicious tortillas more often! Enjoy these vegan whole wheat tortillas as part of your regular food rotation!