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  • Prep-time: / Ready In:
  • Makes 8 (8-inch) tortillas

These whole wheat tortillas are tender and soft without any lard or highly processed flour. Whip up a batch of these to create easy wraps and burritos that are stuffed full of all your favorite fillings.  

Tip: To reheat a tortilla without losing its softness, place it on a heated skillet and top it with a clean, damp kitchen towel. Cover the skillet and cook for 1 minute. Remove the lid and towel, flip the tortilla, and repeat on the other side. You can also use the damp-towel technique in the microwave

Whole Wheat Flour Tortillas on a pink plate next to a rolling pin sprinkled with flour


  • 1¼ cups white whole wheat flour
  • ½ teaspoon sea salt (optional)
  • ½ teaspoon regular or sodium-free baking powder
  • ⅔ cup hot unsweetened, unflavored plant-based milk


  1. In a food processor fitted with a dough blade or a stand mixer fitted with a dough hook combine flour, salt (if using), and baking powder. With a food processor or mixer running on low speed, gradually add hot milk to flour mixture.
  2. If using a food processor, process dough on low speed 3 to 5 minutes or until dough is soft and stringy. If using a stand mixer, mix on low speed 5 to 7 minutes. Let dough rest 10 minutes.
  3. Turn dough onto a lightly floured work surface. Knead dough a few times or until smooth. Divide dough into eight equal portions and roll them into balls. Roll one dough ball in flour and use a rolling pin to roll it into an even 8-inch disk.
  4. Heat a nonstick skillet over medium. Place tortilla in heated skillet. Cook 2 to 3 minutes or until top starts to look dry and bubbles and brown spots form on bottom. Flip tortilla over and cook 1 to 2 minutes more or until it puffs up in places.
  5. Transfer cooked tortilla to a shallow bowl lined with a kitchen towel. Cover tortilla with the towel to keep it warm and soft. Repeat with the remaining dough balls, stacking finished tortillas in bowl as you go.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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