You can easily make thick and fluffy flour tortillas at home. They are perfect for falafel wraps! All you need are 5 pantry-staple ingredients.
Sure, you can buy tortillas at the store, but you can’t buy tortillas this thick, fluffy, soft, pillowy, warm, and fresh-out-of-the-pan. The good news is you can make them from scratch with just 5 pantry-staple ingredients.
I’m not a salad-for-lunch kind of girl, but I often eat wraps for lunch. So I guess I’m a semi-salad-for-lunch-girl? I don’t know, but I love the endless possibilities of filling wrappers. Usually, I make a big batch of my Mediterranean tofu scramble and use it for the wrap fillings, but I’ll never say no to a good falafel wrap, tempeh, or pulled jackfruit.
I like to make these homemade flour tortillas really thick because they are so satisfying to eat. But if you can make them thinner, you can probably get twice as many thin tortillas out of the flour.
For this recipe, I’m using all-purpose wheat flour, but I’ve mixed flour (usually a spelled-wheat blend) in the past and in recipe videos.
How to Make Vegan Flour Tortillas
As always you’ll find the full recipe in the box below but I’d first like to give you an overview of the key ingredients and basic steps with step-by-step photos.
material
You will need:
- All-Purpose Wheat Flour – You can also use different flour combinations such as 50% wheat flour and 50% spelled flour.
- Instant yeast, dry active yeast
- salt
- olive oil
- Water – it should be warm, if it is too hot it will kill the yeast
basic steps
Vegan wrap recipe
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Cheers, Bianca
Thick and fluffy flour tortillas
You can easily make thick and fluffy flour tortillas at home. They are perfect for falafel wraps! All you need are 5 pantry-staple ingredients.
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In a large mixing bowl, combine the flour, salt and instant yeast. Then add olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it’s a smooth dough. If the dough is too sticky, add more flour; If it is too crumbly, add more water.
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Coat the dough balls in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough sit in a warm place until doubled in size (about 2 hours).
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Divide the dough into 4 equal pieces (about 100g each). Roll out each piece on lightly floured parchment paper.
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Place a tortilla in a very hot (!) large non-stick pan. When the surface becomes bubbly, you can flip it over. Let it cook for a maximum of 1-2 minutes on the second side. Then put it on a kitchen towel and cover it. Add all the other tortillas to the stack as the kitchen towel is ready. The steam will help make them more pliable and keep them warm.
Worship: 1the breadCalories: 303kcalSugars: 61gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fats: 0.4gMonounsaturated Fat: 1gSodium: 296mgPotassium: 112mgFiber: 3gSugar: 0.2gVitamin C: 0.01mgCalcium: 14mgIron: 4mg
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