Whole Wheat Burrito Tortillas

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Prep Time: 1 hour
Cook Time: 20 minutes
Servings: 12

Ingredients

  • 3 1/2 cups Whole wheat flour + 2 tbsp
  • 1 cup All-purpose flour + 3 TBSP
  • 2 tsp Salt
  • 3 TBSP Extra-virgin olive oil
  • 3 TBSP Vegan butter softened
  • 1 3/4 cups Hot water
US Customary - Metric

Instructions

Instructions

  • Mix the sprouted whole wheat flour, all-purpose flour, and salt.
  • Add the olive oil and vegan butter and mix until evenly distributed.
  • Add the hot water and mix until a dough forms.
  • Knead for 5–7 minutes until smooth. (If Needed: After kneading 5–7 minutes, if the dough feels firm or develops small cracks, add 1 tablespoon of hot water at a time. The dough should feel soft, smooth, flexible, and slightly tacky (not sticky).
  • Cover and rest for 45–60 minutes.
  • Divide into 12 dough balls (75–80 g each).
  • Rest the dough balls 20–30 minutes, covered.
  • Roll into large burrito tortillas.
  • Cook on a hot skillet: 25–35 seconds on the first side and 15–25 seconds on the second side. Do not overcook.
  • Stack immediately and keep covered with a towel.
  • Use or freeze as needed.

Whole Wheat Burrito Tortillas

No ratings yet
Print Recipe Add to Collection
Prep Time 1 hour
Cook Time 20 minutes
Servings 12

Ingredients
 
 

  • 3 1/2 cups Whole wheat flour + 2 tbsp
  • 1 cup All-purpose flour + 3 TBSP
  • 2 tsp Salt
  • 3 TBSP Extra-virgin olive oil
  • 3 TBSP Vegan butter softened
  • 1 3/4 cups Hot water

Instructions
 

Instructions

  • Mix the sprouted whole wheat flour, all-purpose flour, and salt.
  • Add the olive oil and vegan butter and mix until evenly distributed.
  • Add the hot water and mix until a dough forms.
  • Knead for 5–7 minutes until smooth. (If Needed: After kneading 5–7 minutes, if the dough feels firm or develops small cracks, add 1 tablespoon of hot water at a time. The dough should feel soft, smooth, flexible, and slightly tacky (not sticky).
  • Cover and rest for 45–60 minutes.
  • Divide into 12 dough balls (75–80 g each).
  • Rest the dough balls 20–30 minutes, covered.
  • Roll into large burrito tortillas.
  • Cook on a hot skillet: 25–35 seconds on the first side and 15–25 seconds on the second side. Do not overcook.
  • Stack immediately and keep covered with a towel.
  • Use or freeze as needed.
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