Flour tortillas are a staple in many kitchens and cuisines, especially when it comes to Mexican and Tex-Mex dishes. But what if you want to enjoy this soft, pliable, and delicious flatbread while keeping things completely plant-based?
Look no further! This best vegan flour tortillas recipe is simple, quick, and yields soft, flavorful tortillas that rival any store-bought version.
Whether you’re rolling up your favorite vegan burrito, making tacos, or simply enjoying them warm with a little guacamole, these tortillas are sure to impress.
Making your own tortillas at home means you control every ingredient, avoiding preservatives and unnecessary additives. Plus, they come together with just a handful of pantry staples.
If you love cooking from scratch and crave that fresh homemade touch, this recipe is perfect for you. Let’s dive into how you can make these tender, flexible, and utterly delicious vegan flour tortillas in just minutes!
Why You’ll Love This Recipe
This recipe is a game-changer for several reasons. First, it’s 100% vegan and uses basic pantry ingredients, so you don’t have to hunt for specialty items.
The tortillas come out incredibly soft with a slight chewiness that’s ideal for wraps or dipping.
Unlike many recipes that call for lard or dairy, these tortillas rely on vegetable oil to provide the right texture without compromising flavor or vegan principles. The dough is easy to work with, rolls out smoothly, and cooks quickly on a hot skillet—perfect for busy weeknights or weekend cooking sessions.
Once you make these tortillas, you’ll never want to buy pre-packaged ones again. Plus, they freeze beautifully, so you can batch-make and enjoy them anytime.
If you’re interested in other homemade vegan dough recipes, be sure to check out my Magic Dough Recipe for versatile dough ideas.
Ingredients
- 2 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 tablespoons vegetable oil (or any neutral oil like canola or sunflower)
- 3/4 cup warm water (about 110°F / 43°C)
Equipment
- Mixing bowl for combining dough
- Rolling pin or tortilla press
- Cast iron skillet or non-stick pan for cooking tortillas
- Clean kitchen towel to keep tortillas warm
- Measuring cups and spoons
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder. This ensures even distribution of the leavening agent and salt.
- Add oil and water: Pour in the vegetable oil and warm water. Use a wooden spoon or your hands to combine everything until a shaggy dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour, 1 tablespoon at a time.
- Rest the dough: Place the dough back into the bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This step relaxes the gluten and makes rolling easier.
- Divide and shape: Divide the dough into 8 equal portions and roll each into a ball. Lightly flour your work surface and rolling pin, then roll each ball into a thin, round tortilla about 7-8 inches in diameter.
- Cook the tortillas: Heat a dry cast iron skillet or non-stick pan over medium-high heat. Cook each tortilla for about 30-45 seconds on each side until brown spots appear and the tortilla puffs slightly.
- Keep warm: Stack the cooked tortillas on a plate and cover with a clean kitchen towel to keep warm and soft until all are cooked.
Tips & Variations
Pro tip: Make sure your skillet is hot enough before cooking the tortillas. If it’s not hot enough, the tortillas will dry out and become tough.
For softer tortillas, brush a little oil on the dough balls before rolling out. You can also swap vegetable oil for melted coconut oil or vegan butter for a slightly different flavor profile.
Want gluten-free? Try using a gluten-free all-purpose flour blend, but note the texture will vary slightly.
Feel free to experiment with adding herbs or spices like garlic powder or smoked paprika to the dough for a fun twist.
If you enjoy this recipe, you might also like my Jamaican Minced Beef Recipes for flavorful vegan fillings perfect for tortillas!
Nutrition Facts
| Nutrient | Amount per tortilla (approx.) |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 18 g |
| Fat | 3.5 g |
| Protein | 2 g |
| Fiber | 1 g |
| Sodium | 110 mg |
Serving Suggestions
These vegan flour tortillas are incredibly versatile. Use them to make homemade tacos filled with seasoned beans and sautéed veggies, or wrap up your favorite vegan burrito fillings like rice, guacamole, and tofu scramble.
They also make a perfect side for soups and stews.
If you want to get creative, try layering your tortillas with vegan cheese and veggies, then pan-fry for a delicious quesadilla. For inspiration, check out my Kosher Sushi Salad Recipe for fresh and vibrant plant-based meal ideas that pair beautifully with warm tortillas.
Conclusion
Making your own vegan flour tortillas at home is easier than you think, and the results are truly rewarding. With just a few simple ingredients, you can enjoy soft, chewy, and flavorful tortillas that complement any meal.
This recipe offers a great foundation to customize and experiment with, whether you’re cooking for a crowd or preparing a quick lunch.
Beyond the kitchen, homemade tortillas bring a sense of tradition and comfort that store-bought versions simply can’t match. So grab your rolling pin, get cooking, and elevate your plant-based meals with these fantastic tortillas.
For more exciting vegan recipes, check out my Leche De Pantera Recipe and Julie Marie Eats Recipes. Happy cooking!
📖 Recipe Card: Best Vegan Flour Tortillas
Description: Soft and pliable vegan flour tortillas perfect for wraps and tacos. Easy to make with simple pantry ingredients.
Prep Time: PT10M
Cook Time: PT20M
Total Time: PT30M
Servings: 8 tortillas
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons vegetable oil
- 3/4 cup warm water
Instructions
- In a bowl, mix flour, salt, and baking powder.
- Add vegetable oil and warm water, stir to combine.
- Knead dough on a floured surface for 5 minutes until smooth.
- Divide dough into 8 equal balls and rest for 10 minutes.
- Roll each ball into a thin circle.
- Cook tortillas on a hot dry skillet for 1 minute per side.
- Keep cooked tortillas warm in a clean towel until serving.
Nutrition: Calories: 140 | Protein: 3g | Fat: 4g | Carbs: 23g
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