Vegan Soft Tortillas with Whole Wheat Flour
Learn how to make vegan tortillas from scratch with this simple homemade recipe! Made using whole wheat flour for a healthy and more filling tortilla wrap recipe, plus everyone can make them, they are so easy!
Servings: 8 tortillas
Calories: 185kcal
Ingredients
- 2 ½ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup coconut oil refined and melted
- 1 cup hot water no boiling
Instructions
- Combine the flour, baking powder and salt in a large bowl and combine. Then, add the warm water and melted coconut oil and keep stirring until the dough comes together (it should form a large ball).
- On a clean surface, sprinkle a little flour and transfer the dough on it. Then, knead the dough for 5 minutes. You can sprinkle the dough with a little flour once in a while if it becomes too sticky, but don't add too much so it does not get too dry.
- Once you are done kneading the dough, then separate the dough in between 8 equal portions. Shape the individual portions in a small balls by rolling in between your hands. Then, cover the balls with a humid towel (important or they will dry) and let them rest for 30 minutes.
- When ready to cook the tortillas, warm up a large cast iron skillet (don't grease it) on medium heat. Then, using a rolling pin, roll one of the discs as thin as you can into the shape of a large disc (about 8 inches wide). Once the pan is warmed up, transfer to the pan (keep the other disc under the humid towel while doing this). Cook for about a minute and when it start to create bubbles with light brown spots (you can flip one of the sides to check on color), then flip it and cook for about another minute.
- Once cooked, transfer them right away on a plate and cover with a humid towel again. This will act as a steamer and helps the tortilla get super nice and soft. Simply pile all the tortillas on top of each other as you go and keep them all cover with the humid towel. Let them steam for at least 30 minutes before eating.
Video
Notes
- You might have to play around with the heat when first starting to cook your tortillas: you want many bubbles to form all over the tortillas after about one minute, then flip. If the bubbles form too quickly, then turn down your heat or it can burn. If the bubbles are barely forming even after one minute of cooking, then up your heat a bit (cooking for too long can dry them up). You also want to avoid burnt spots.
- Storing your tortillas: keep them in an air-tight container in the fridge for up to 5 days. It is important that no air comes in contact with the tortillas while storing or they might dry.
- Freezing tips: you can freeze them for up to 6 months. Keep them in an air-tight container and separate them with a layer of parchment paper so you can grab only a few at time.
- How to reheat: Reheat in a pan only for a few seconds on each sides. If you want to reheat many tortillas at the same time, then wrap them in foil and warm up in the oven (350º) for about 10-15 minutes. Although not ideal, when in a rush, it is ok to use the microwave. In that case, be sure to first wrap them with moist paper towels and warm up only a few seconds or they can harden.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 185kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 199mg | Potassium: 136mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 3IU | Calcium: 42mg | Iron: 1mg