My soft whole wheat tortilla recipe has proved to be so popular online that I’ve decided to re-do it! This means new photos, a new blog post and a more accurate recipe card to make the process as fail-proof as it could possibly be. If you’ve been following my blog for any time at all, you’ll know I love to make as much as I can from scratch – hello homemade peanut butter! – and homemade tortillas are no exception.
I always make my own bread at home when I’ve got the time. I find it incredible therapeutic and relaxing – but I know it’s not that way for everyone. But, no matter how inexperienced you are with baking or any kind of cooking, I swear you’ll get on remarkably well with this vegan whole wheat tortilla recipe! There is absolutely no hand-kneading involved, no yeast in the ingredients list and no proofing time.So really, what could go wrong?
Getting the bread dough to rise and form poofy loaves is where most people struggle with bread baking, but with this tortilla wrap recipe, that really isn’t an issue at all! The mixer takes care of all the kneading in less than 5 minutes and although you need to leave the dough to rest for 20 minutes, this isn’t a proofing stage so under-proofing or over-proofing are both impossible. Plus, since tortillas are flat breads, you don’t want lots of rise and air in the dough, making this recipe perfect for anyone who struggles to get their bread dough to rise.
My favourite thing about this healthy whole-grain tortilla recipe is how soft the tortillas turn out. I’m talking about super-fresh super-soft tortillas just like you get from hot stones by little old ladies dressed in traditional Mayan dresses in Mexico! However, there is one mistake you could make that would turn your soft and fluffy tortillas into hard and tough cracker-like bread and that’s over mixing…
Since all the mixing is done by an electric mixer, it’s really easy to over-work the dough and when the gluten in the flour becomes over-stretched, you get a really tough texture and cracker-like tortillas. The only way to get around this is to stick to the mixing times listed in the recipe card below! Of course, you run the chance of getting different results by using different types of flours and different types of oil, but always use your best judgement and follow my times first.
vegan – sugar-free – cholesterol-free
- 2 1/2 cups whole wheat flour
- 1/2 cup olive oil
- 1 cup warm water
- In the bowl of an electric mixer with the dough hooks attached, mix together the flour and oil for about 2 minutes. If you don’t have any dough hooks, simply use normal mixing paddles.
- Whilst the mixer is still running, gradually pour in the water and continue mixing until the dough is smooth – about another 2 minutes.
- Divide the dough into 10 equal-sized pieces and roll each piece into a ball with your hands. Slightly flatten each ball with the palm of your hand and leave them to rest on a baking tray for 20 minutes.
- Heat a large skillet or frying pan over a medium-high heat – the pan should be really hot before you start cooking the tortillas.
- Use a rolling pin to roll your tortillas into thin circles small enough to fit into your pan. Be careful not to add too much flour when rolling the tortillas out – excess flour will burn in the pan.
- Pour a tiny amount of oil into the hot pan and distribute it with a piece of kitchen paper. Delicately transfer each tortilla – one at a time – to the pan and cook until puffy and slightly brown. Cooking time varies between 30 seconds and 1 minute for each side. If any large air bubbles appear, pop them with a sharp knife and keep your hands away from the scorching air that will escape.
- Serve the tortillas immediately or leave to cool to room temperature before wrapping in plastic wrap and refrigerating or freezing.
Tortillas will store well wrapped in plastic wrap in the fridge for up to two weeks or in the freezer for up to six months. To heat up, warm in the microwave or in a dry frying pan/skillet.