Homemade Wheat Tortillas

Updated: Sep 14, 2019

Vegan, Dairy-free

Tortillas are one of those things that we constantly have in our fridge. Dan especially loves Mexican inspired food and using tortillas for his breakfast. This was also one of the first items that I learned to make because it came in plastic packaging.

I tried a few recipes before I finally created one I loved. All you need to make your own tortillas is some flour, water, a fat of your choice, and salt (plus extra seasonings of your liking). I personally like to do half all purpose flour and half whole wheat flour as well as half vegan butter and half coconut oil for the fats. I find that this combination allows for the thinnest yet most soft tortillas. If you don't have one of the ingredients, subbing it out for something else works just as great. Sometimes, I don't have vegan butter so I just use coconut oil and they still turn out fantastic.

First, combine the dry ingredients in the bowl of your stand mixer. I also like to add cumin, black pepper, and a little garlic powder to make them have even more Mexican inspired flavors.

Then, add the fat of your choosing, keeping the tablespoons separate instead of adding it as one chunk. Use a pastry blender or a fork to combine until you get a sort of crumbly dough.

Next, attach the whisk attachment to your stand mixer (this can also all be done by hand with a whisk or wooden spoon). Slowly add the lukewarm water until the dough begins to pull away from the sides. Start with 3/4 cup of water and add more if the dough seems too dry. The same goes for if it is too wet, just add a little flour.

Once all is well combined (don't over mix), dump the dough onto a flour surface and knead for just a minute or so to make sure all the flour and water is incorporated. Divide the dough into 8-10 balls depending on how big you want the tortillas. Set on a greased baking sheet, cover with a damp towel, and chill in the fridge for at least thirty minutes.

While they are chilling (I clean up my mess), heat a non-stick pan on the stove on high heat. The higher the heat, the better. I use a completely flat pan that was probably supposed to be used for crepes but I found it for free and do not know it's intended purpose. I am sure a griddle or regular pan would work great.

After the dough balls are chilled, remove from the fridge and one by one roll them to the size and thickness that you desire. Add one to the hot pan at a time, cooking or 1-2 minutes per side or until the dough begins to bubble. Once both sides are bubbly and golden brown, remove and cool on a cooling rack. I store mine in a Ziploc bag in the fridge for up to three weeks but they will probably be gone long before that.

(PRO TIP: if you want to make perfectly round tortillas, once they are rolled out, use a lid from your pan or another pot to cut it into a perfect circle. I personally do not do this because this can result in wasted dough)

Homemade Wheat Tortillas

Vegan, Dairy Free

Recipe PDF

Yield: 8-10 tortillas

Prep time: 10 min

Chill time: 30 min

Cook time: 2-4 min per tortilla

Total time: 1 hour


- 2 1/2 cups of flour (I use 1 1/4 cup each of all purpose and whole wheat)

- 1 tsp salt

- 1 tsp baking powder

- seasonings of choice (I use paprika, cumin, garlic, and black pepper usually)

- 4-6 tbsp of fat (I do half and half vegan butter and coconut oil)

- 1 cup of lukewarm water (roughly 45C/110F)


1. combine the dry ingredients in the bowl of your stand mixer

2. one tbsp at a time, add the fat to the dry mixture and blend with a pastry blender or a fork until the dough becomes crumbly

3. add the whisk attachment to your stand mixer and slowly add 3/4 cup of the water until the dough begins to pull away from the sides. If the mixture seems too dry, add more of the water. If the mixture seems too wet, add some flour. Do this until the dough is combined

4. dump dough onto a floured surface and knead for 30 sec to 1 min to make sure everything is combined. Shape dough into 8-10 equal sized balls, place on a greased baking sheet, cover with a damp cloth, and chill in the fridge for at least 30 min

5. preheat a pan on the stove on high heat. Once the dough is done chilling, roll out one at a time on a floured surface until you reach your desired shape and thickness

6. cook each tortilla one at a time for about 1-2 min per side until each side has some bubbles and is golden brown

7. enjoy right away or cool completely on a cooling rack and store in the fridge in an air tight container for up to 3 weeks

745 views0 comments



Hey there! Thanks for stopping by! 

My name is Emma. I am a 20-year-old new to this sustainable lifestyle. I am here to give you my tips as I learn them and help beginners begin their sustainable life...


  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon
Check out my YouTube channel