These easy vegan flour tortillas use basic ingredients you likely have in your pantry. Come together quickly and are insanely delicious. They are soft, pliable, and make everything taste better.
Have you ever had a homemade vegan flour tortilla? My mouth almost waters thinking of homemade flour tortillas.
They are SO good, like so good you should probably go make some right now.
Sometimes, I eat them plain. I rip a little piece off, come back to it, rip some more off (because, duh, I am not going to eat the whole thing), well uh, until the entire thing is gone. Whoops. But it's worth it!
I had never made homemade flour tortillas. I never even had thought of it until I wanted to try it. And now this is all I want.
So, if you're like me and not sure if you want to go through the work of making homemade tortillas ( which isn't that bad), just do it! Your family will thank you later.
I like making these thicker than probably most people, which doesn't yield as many, but the thickness is the way to go!
I also am not talented in the shaping of the dough department.
My tortillas are always, we'll go with crazy fun shapes instead of nice circles, but hey, it gets the job done.
This is not my original recipe. But it's too good to need altering, and I have been using it since 2016.
Do yourself a favor- make these! And then tell me about it!
What's the best oil to use in this vegan tortilla recipe?
These taste best with a mild oil like vegetable oil or canola oil. Olive oil would taste too strong in these.
How long do fresh tortillas last in the fridge?
Homemade vegan flour tortillas will last up to 5 days in the fridge.
Can I make these whole wheat tortillas?
You can swap out the all-purpose flour for whole wheat flour, but you may need more liquid to compensate for the denser flour.
Can I make these gluten-free tortillas?
I have never tried this and read mixed reviews on similar styled recipes. You can always try to use an all-purpose gluten-free flour, but I can't guarantee results.
Can I make this oil-free?
You can by replacing the oil with 2 tablespoons of mild nut butter and the rest with instant mashed potatoes equalling a half-cup between the two substitutes.
Do I need a tortilla press?
Tortilla presses are typically for when you're making corn tortillas. So, no, you do not need one for this recipe.
How do you keep homemade tortillas soft while you're cooking them?
It's important to put your tortillas on a plate or the counter and cover them with a damp cloth or stick them in a plastic bag to keep them soft.
What ingredients do you need to make these easy vegan homemade tortillas?
Check out these simple ingredients. For full ingredient amounts, check out the recipe card at the bottom of the post.
- Flour
- salt
- baking powder
- neutral oil
- warm water
How do you make these vegan tortillas?
Take your stand mixer. Attach the dough hook.
Put your dry ingredients, flour, salt, and baking powder into the mixing bowl- give those a good mix.
Start your mixture at medium and add your oil and warm water.
Mix until combined, stopping to scrape the sides if need be.
Your tortilla dough should be pretty smooth and not tacky. If it's too hard to work with, add a little bit of flour. This is a soft dough.
Remove from the bowl and divide the dough into 8-12 balls depending on the size you want, even shaped balls.
Spray a plate with cooking spray, put the balls on the plate, cover with plastic wrap, and let the dough rest for 15 minutes.
Heat either a non-stick skillet or a skillet, or you would cook pancakes on or just a non-stick pan.
Heat at medium heat.
Take your rested dough ball one at a time and a rolling pin, then roll out on either a lightly floured surface or a Silpat.
Roll your dough ball out in a circle. I like mine thicker, and this dough tends to make thicker, smaller tortillas.
Once it's rolled out, place on an ungreased non-stick skillet (dry pan) and cook the first side for about 30 seconds; flip and cook the other side for 30 seconds. It should get some brown spots when they are done.
Remove and put your cooked tortillas on a plate with a towel over it while cooking the remainder.
Repeat with the other balls; if you have a large nonstick skillet, you can cook multiples at a time.
How do you serve these tortilla wraps?
Use these homemade vegan tortillas any way you would typically use a tortilla. For burritos, quesadillas, soft tacos, whatever your favorite fillings are for soft tortillas.
I like to serve these fresh. But you can store these in a ziplock bag and reheat them on half power with a damp towel for 15-30 seconds, careful not to over cook.
How do you store homemade tortillas?
These are best stored in an airtight container or gallon Ziploc bag on the counter for up to 2 days. If you want to keep them longer than two days, place them in the fridge for up to 5 days.
What's the best way to reheat homemade tortillas?
The best way to reheat them is by placing damp paper towels over a tortilla and cooking in the microwave for 15-30 seconds.
You can also reheat them in a nonstick skillet if you would rather.
Can you freeze them?
Yes, tortillas can be frozen. You need to flash freeze them. Place them on a cookie sheet in a single file, freeze them, and then stack them in a freezer bag. Or you can fresh them with parchment paper between them.
To defrost, let them come to room temperature on the counter covered with a towel.
What are some other vegan Mexican recipes?
Homemade Vegan Flour Tortillas
Ingredients
- 3 cups All purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup neutral oil
- 1 cup warm water
Instructions
- Take your stand mixer. Attach the dough hook. Put your dry ingredients, flour, salt, and baking powder into the mixing bowl- give those a good mix. Start your mixture at medium and add your oil and warm water. Mix until combined, stopping to scrape the sides if need be. Your tortilla dough should be pretty smooth and not tacky. If it's too hard to work with, add a little bit of flour. This is a soft dough.
- Remove from the bowl and divide the dough into 8-12 balls depending on the size you want, even shaped balls.Spray a plate with cooking spray, put the balls on the plate, cover with plastic wrap, and let the dough rest for 15 minutes.
- Heat either a non-stick skillet or a skillet, or you would cook pancakes on or just a non-stick pan.Heat at medium heat.Take your rested dough ball one at a time and a rolling pin, then roll out on either a lightly floured surface or a Silpat. Roll your dough ball out in a circle. I like mine thicker, and this dough tends to make thicker, smaller tortillas.Once it's rolled out, place on an ungreased non-stick skillet (dry pan) and cook the first side for about 30 seconds; flip and cook the other side for 30 seconds. It should get some brown spots when they are done.
- Remove and put your cooked tortillas on a plate with a towel over it while cooking the remainder.Repeat with the other balls; if you have a large nonstick skillet, you can cook multiples at a time.
Notes
Nutrition
Recipe altered slightly from All recipes- Chris Scheuer
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
General Tortilla questions-
What flour tortillas are vegan?
There are a ton of vegan flour tortillas brands. It's important to check the label on grocery store tortillas to check if they're vegan.
Here are some vegan tortilla brands that make them-
- Mission
- Siete
- Guerrero tortillas
- La Banderita
- Food for Life
- Old El Paso
- Rudis
- La Tortilla Factory
- A lot of store brands
Can vegans eat flour tortillas?
Yes, they can as long as they don't have any animal products in them. Most brands have plenty of vegan options. You need to watch for lard, whey, butter, and glycerin, as these are all animal-derived products.
What is vegan tortillas made of?
Flour tortillas are typically made with flour, salt, oil, water, and baking powder.
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