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.