3 ingredient whole wheat flour tortillas. These delicious tortillas are a great alternative to the overly processed tortillas found on store shelves. They are also completely oil-free and suitable for wfpb dieters. Healthy, delicious and simple!
Who doesn’t love fresh homemade tortillas? How about a super simple recipe for homemade flour tortillas made using whole wheat flour and no oil? With only 3 ingredients, one of which being water, these oil-free whole wheat tortillas have a great flavor and are perfectly pliable. Fill with your favorite burritos fillings, simple and quick bean burritos or even stuff them with this cauliflower walnut taco meat. Whatever you choose to put inside, you are sure to love these tortillas!
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Notes
• When making the tortilla dough, it is important to use the correct ratio of dry to wet. If the dough is too wet, it ill be impossible roll out or press the dough. When this is the case, add more flour by the spoonful. If the dough is too dry, the tortillas will crack and won’t be pliable. Add more hot water by the tablespoon until the dough becomes stickier.
• If you make tortillas often, I’d highly suggest an electric tortilla press. This press par-cooks the tortillas and is much easier to use them a normal tortilla press.
• Using a cast iron griddle on the smooth side is the best way to cook tortillas. Just make sure it doesn’t get too hot as it will burn the tortillas before they are able to full cook.
• Make a double batch and freeze the remaining to have tortilla on hand when you don’t have time to make them.
If you try these oil-free whole wheat tortillas, or any other recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!
Oil-Free Whole Wheat Flour Tortillas
Ingredients
- 4 cups whole wheat flour (480 grams)
- 1 tsp salt
- 1 1/2 cup hot water
Instructions
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Using a stand mixer, mix together flour and salt.
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Heat water in microwave until the water is hot.
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Mix in about a half a cup of water to the flour at a time. You want to make sure you are not getting your dough too sticky by adding too much water. You want to be able to roll the dough into a ball without it sticking everywhere but it is still somewhat sticky to the touch.
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Mix on medium to medium high for a few minutes to knead the dough. Then, let sit for 2-3 minutes.
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One-by-one, measure out a 50 gram dough ball using a kitchen scale. Keep a warm, slightly damp towel over the remaining dough to avoid letting it dry out.
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If you are using a tortilla press: It is easier to add a folded piece of parchment paper to the tortilla press before pressing the dough. Take the dough ball and place it in the center of the press. Press down firmly until the dough is thin and evenly spread out.
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If you do not have a tortilla press: Use a well floured surface and place your dough ball on top. Rolled it out using a rolling pin until the dough in thin and evenly spread out.
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Heat a well-seasoned cast iron griddle or skillet. Do not put the tortillas on the griddle until it has completely heat up, this will make the tortillas not pliable.
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Once the griddle is fully heated, place the tortilla on the pan. Once the tortilla begins to bubble, flip over and cook the other side.
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Place the cooked tortillas in a tortilla holder or cover with a towel. This allows the tortilla to sweat making them more pliable and preventing them from breaking.
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Store in a plastic bag in the fridge or freeze for later.
Oil-Free Maple Roasted Veggies
Orange Cauliflower (Plant-Based Orange Chicken)
Simple Chickpea Tacos Flavored with Cilantro, Lime, & Garlic
Oil-Free Baked French Fries
I followed the recipe and they turned out great!
I rarely comment on recipes but I had to leave a 5/5 for this one. I made a 1/4 batch of these tortillas and they taste amazing and their texture was soft and pliable. They were much better than a previous recipe I had tried that called for olive oil / butter. Sometimes less is absolutely more and this recipe proves it!
So happy to hear you enjoyed the recipe!!
So good. And easy. So I ordered the press you suggested. (A girl has got to make a living.)
Exactly the recipe I was looking for! Ordered the press from your link too! I can’t eat yeast, so tortillas are my bread sub. Thanks and looking forward to making these.
Hello, do you know how big the tortillas should be once I roll them out (the diameter, I guess?) and about how long they keep? Thank you, and I hope to try this recipe soon, it looks very nice.
Absolutely wonderful, outstanding recipe. I had all but given up on making my own tortillas they would never turn out quite right. I was short on money to buy tortillas and thought I will look for a recipe. Well, I came across your recipe and it turned out perfectly! Soft and delicious!! Best tortillas I have ever made or eaten! WITH NO OIL!!!!! YEAH!!! It is hard to find no oil tortillas in the stores. Thank you so much for posting this recipe Now I can make my own oil-free whole wheat tortillas!!! Thank you again!
Great recipe, very clear instructions. I used whole grain organic spelt flour, came out great with great flavor. My first one cracked because I cooked it too long (on a cast iron griddle), so I just folded it over to eat. Will never go back to the supermarket variety. Thanks for the recipe!
Hi,
I am giving this a 5 even though I haven’t tasted them yet. Due to the fact that they have minimal ingredients and are so easy to make. I just used half of the recipe but I only yielded 5. I kneaded by hand and rolled out by hand too. I will try these out with my fresh pinto beans and fresh salsa that I just made for dinner today.
Thank you for keeping it simple.
Thank you for sharing your recipe. I experimented in my kitchen today and placed all the ingredients in my bread machine. I have one that preheats the liquid, and it worked beautifully. I also tried non-stick and cast iron pans. The cast iron was superior as you recommend. I had no problems rolling the dough, but may purchase a press?
Thank you so much for sharing!
I wasn’t sure about these, when I grew up my mom always made homemade white flour tortillas which were amazing. But now that I am eating a plant based diet I was having problems finding a good wheat version without any added fat, even the ones I tried with fat where not good. Surprisingly these turned out good, I used my hands to mix which allowed me to feel for the right consistency. I also rolled them out , just an FYI no need to flour the surface just put a little flour on your rolling pin and that works fine. I only made half the recipe just to make sure I would like them, I yielded 8. I know my palate has changed since going plant based just over a year ago but these taste pretty good. Thank you for the recipe.
I like that the recipe is here, but I personally need less sodium in my food products, so I perfer no added sodium, with this recipe I can just leave it out. I hope the food manufacturers that make flour tortillas will offer a option with no added sodium, it will help people who need to eat less sodium.
I’d love to try these as my only source for WW tortillas has dried up. Can I use a nonstick pan instead of a cast iron one?
Hi Hennie,
I am going to try this particular recipe today. I saw your question and based on past experiences, there is no reason you can’t use a non-stick pan. In fact, that’s what I will be using. The main difference is, cast iron can take a little longer to heat up, but holds heat really well. You will also likely get much better browning with the cast iron. However, a non-stick should cook your tortillas just the same. Hope this helps. If the non-stick doesn’t work for some reason I will come back to let you know!
Can you use unbleached all purpose flour? Thank you for sharing an oil-free recipe.
So if you don’t have a stranger mixer or kitchen scale, are you, not only poor, but screwed? Help.
Hi Coco!
You could definitely mix by hand, it might just take a little longer to form and knead the dough. If you don’t have a kitchen scale just divide the dough into 15-17 dough balls depending on how big you want your tortillas to be. Hope this helps!
– Alexis
I vote for a spritz of lime in place of the salt. You are correct, delicious.
Great idea! Thank you! My husband is eating oil free and sodium free. Just got a tortilla press. No salt sounded bad. You saved the day.
I used bob’s whole wheat flour. But when I use the tortilla press and ty to remove the flattened tortilla, it is shrinking to a smaller thicker tortilla. Please let me know how to avoid this.
Your gluten is fighting you back. Let the dough rest longer before pressing.
Do you have a favorite whole wheat flour that you use?
Hi Lindsey!
I like Bob’s Red Mill organic whole wheat flour and use it in a lot of my baking. I have also tried using their whole wheat pastry flour in this recipe and it resulted is a fluffier tortilla.
– Alexis
I love the recipe, Alexis! I’d love to try it. Do you think I can do the dough in my food processor?
I have never tried it, but I think that would work. Especially if you had a dough blade.
What heat should the pan be heated to? It doesn’t specify in the recipe.
I was wondering the same thing and cooked them on medium heat. They came out fine.
You want the pan to be pretty hot. Medium to high heat. You essentially want to flash-cook the tortillas. If the pan is not hot enough, the tortillas will take too long to cook and dry out, causing them to not be very pliable and crack. If while cooking them you notice they are burning really quickly, turn down the heat just a little.
Do you need that much salt? We’re trying not to eat salt to keep blood pressure down naturally; so I’m not sure if this is just for flavor and we can make it without it or if it needs it for the pliability. Thank you.
Hi Rachele! They can be made without salt as it is for flavor. I’ve accidentally forgotten it before and they turned out just fine.
– Alexis