a stack of whole wheat tortillas on a white linen towel with green stripes, with the top tortilla folded over

There’s nothing better than warm whole wheat flour tortillas, just made and slathered in butter. These tortillas take the best of both worlds. The combination of all-purpose flour with wheat germ, and wheat bran result in a soft, yet not gummy tortilla that will conquer your heart.

stainless steel bowl with all purpose flour, wheat bran, wheat germ, baking powder, and salt
stainless steel bowl with flour mixture and vegetable shortening

This is a family recipe. My güelita Lolita is famous for her tortillas integrales (whole wheat flour tortillas), and she was more than happy to share the recipe with us. Northern Mexico is known for flour tortillas. Most people think flour tortillas are not Mexican, but this is totally not true. Flour tortillas are eaten all across northern Mexico, almost as much as corn tortillas!

a hand up close showing the texture of the flour mixture

History of Flour Tortillas

Wheat arrived in Mexico with the Spanish around 1543. The Spanish accustomed to eating wheat were not big fans of corn tortillas. However it wasn’t in central Mexico where wheat took its stronghold but in the north. Northern Mexico, specifically the state of Sonora, Southern California, and Arizona were once considered one of the breadbaskets of America.

water added to the stainless steel bowl with the flour mixture
a large ball of dough in a stainless steel bowl

Some believe the flour tortilla is the new world version of a Middle Eastern flatbread, a product of Jewish and Arab influence in Spanish cuisine. Flour tortillas in Mexico very in size from small and a bit thick like in Coahuila, to incredibly large and thin, like in Sonora. (There’s a tortilla in Sonora called la sobaquera (armpit tortilla), because it’s so large that when you’re stretching it it reaches your armpit.)

small balls of dough lined on a parchment lined sheet tray

In some regions flour tortillas are made with lard, in others with a combination of lard and vegetable shortening, and in some places only vegetable shortening. This whole wheat version of the tortilla is the Mexican equivalent of “healthy”, the wheat germ and wheat bran add some fiber and earthiness to this Mexican classic.

ball of tortilla dough rolled out really thin on a piece of parchment

The Recipe: Whole Wheat Flour Tortillas

  • My grandma uses vegetable shortening in her recipe, but this will also work with refined coconut oil.
  • The longer the dough rests the softer the tortillas will be. Leaving the dough overnight in the refrigerator is recommended.
  • Roll the tortillas as thin as you possibly can.
  • These tortillas are not meant to make burritos. They are perfect for tacos.
a stack of whole wheat tortillas on a white linen towel with green stripes
a stack of whole wheat tortillas on a white linen towel with green stripes, with the top tortilla folded over
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5 from 2 votes

Whole Wheat Flour Tortilla

There’s nothing better than warm whole wheat flour tortilla, just made and slathered in butter. These tortillas take the best of both worlds. The combination of all purpose flour with wheat germ, and wheat bran result in a soft, yet not gummy tortilla that will conquer your heart.
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Prep Time10 mins
Cook Time5 mins
1 hr
Course: Side Dish
Cuisine: Mexican
Keyword: butternut squash and mushroom tacos, shortening, wheat bran, wheat germ
Servings: 12 tortillas
Calories: 124kcal
Author: Dora S.

Ingredients

  • 1 ½ cups All-purpose flour
  • 1/4 cup Wheat germ
  • 3/4 cup Wheat bran
  • 1 ½ tsp. Baking powder
  • 1 tsp. Salt
  • 1/3 cup Vegetable shortening
  • 3/4 cup Warm water

Instructions

  • In a large bowl combine the flour, wheat bran, wheat germ, baking powder, salt, and mix well. Add vegetable shortening and use your fingers to to rub the shortening into the flour mixture until completely incorporated.
  • Pour water in and mix with a fork until. If the dough is too dry, add a bit more water.
  • Scoop mixture out into a cutting board and knead until smooth (about 3-4 minutes). The dough should be soft and stretchy, but not as soft as bread dough.
  • Cover dough with plastic wrap and let rest for at least 1 hour. (The longer the dough rests the softer your tortillas will be.)
  • Divide the dough into 12 equal pieces and roll into balls. Heat a cast iron skillet or comal to medium-high heat.
  • Sprinkle flour on your work surface, flatten the ball of dough with your hand. Using a rolling pin, begin to roll back and forth across the ball, rotating it slightly each time, and sprinkling more flour as necessary, until the dough has stretched out to make a large thin circle. Try to roll it as thin as you possibly can.
  • Lay the tortilla on the comal and flip after 30 to 40 seconds The tortilla should bubble up almost immediately. Cook 30 more seconds on the other side and remove from pan. Be careful not to overcook the tortillas or they will become crisp. Remove tortillas from pan and place in a tortilla warmer or kitchen towel.
  • Repeat this process with the rest of the dough.

Notes

  • My grandma uses vegetable shortening in her recipe, but this will also work with refined coconut oil.
  • The longer the dough rests the softer the tortillas will be. Leaving the dough overnight in the refrigerator is recommended.
  • Roll the tortillas as thin as you possibly can.
  • These tortillas are not meant to make burritos. They are perfect for tacos.

Nutrition

Serving: 1tortilla | Calories: 124kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 143mg | Fiber: 2g | Sugar: 1g | Calcium: 33mg | Iron: 1mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
9 replies
  1. Timaree
    Timaree says:

    My vegan son is really into the whole grains if any, habit. That means I will be trying this recipe when I have him for dinner again (he always requests a lentil taco dinner so these could add a burrito to it along with the usual tostada. He always gets to take the leftovers home with him so maybe I’ll make homemade refried/not really fried at all beans to send with them.

    Hawaii is a bit too crowded for me but my brother Keoni loves it. He makes friends with everyone easily and loves to be around people all the time. At least there was someone handy to take your photo!

    Reply
  2. lili
    lili says:

    I was so excited when I seen Vegan Tortillas, but then when I seen the recipe included shortening :(. Is it possible to leave the shortening out or maybe a healthier substitute?

    Reply
    • dorastable
      dorastable says:

      HI Lili,

      You can substitute the same amount with your preferred fat of choice. I think using a vegan butter like earth balance would be a great substitute.

      Reply
  3. Paul Sujan
    Paul Sujan says:

    Hi, Thanks for the recipe.
    I have tried to make it following the recipe but seems like I am messing up with salts. Please let me know how not to make the recipe salty?

    Reply

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