This recipe for homemade Vegan Flour Tortillas is super easy to make and the tortillas come out pillowy and soft. They are perfect for any type of tacos and are so delicious that you will never buy tortillas from the grocery store again!
Taco night is my favorite night of the week! I love to whip up some Vegan Lentil Tacos, and Avocado Pico de Gallo and shake up some Skinny Spicy Margaritas to serve with everything. I seriously look forward to it every week.
So, what better to make than some homemade Vegan Flour Tortillas to serve with everything? And. you may think these seem like extra work because you can buy tortillas at the grocery store, but this recipe is worth it! I have never had tortillas that are lighter and fluffier than these. So let's make them.
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Why You'll Love This Recipe
- This recipe is super simple to make, so it's great for beginners.
- And you only need 5 basic ingredients to make them.
- These homemade vegan flour tortillas are so good that you will never buy tortillas again!
- The tortillas are pillowy soft and so flavorful.
- And they are perfect with any taco filling you like!
Ingredient Notes
Flour: I love King Arthur All-Purpose Flour. You will need flour for the dough, but also some flour for dusting your work surface at different points in the recipe.
Extra Virgin Olive Oil: Olive oil is not traditional, but I love how it tastes in these homemade vegan flour tortillas. If you don't want to use olive oil, you can use canola, vegetable or avocado oil.
Baking Powder: Baking powder makes these tortillas light and pillowy.
Step-by-Step Instructions
Step 1. In a large mixing bowl, combine flour, baking powder and salt. Then, add the olive oil and stir with a wooden spoon to combine.
Then, add the water and stir to form a shaggy dough.
Step 2. Next, scrape the dough out onto a floured surface and knead for 2-3 minutes, adding flour as kneaded to keep the dough from sticking.
Step 3. Then, cut the dough into 12 pieces. Roll each piece into a ball and place them on a lightly floured surface. Cover them with a towel and allow the dough to rest for 30 minutes.
Step 4. When you are ready to cook the tortillas, press a ball into a disc with your hand.
Step 5. Then, use a rolling pin to roll the disc out into an approximately 7-inch circle, flouring the surface as needed to keep the dough from sticking.
Step 6. Next, cook a tortilla for about 30 seconds to 1 minute per side on a well-seasoned cast iron skillet that has been preheated over medium-high heat. They are ready to flip when they get light brown spots. Cover the tortilla with a towel and repeat with the remaining dough.
Recipe FAQs
To store, place the tortillas in a gallon bag, with a piece of parchment in between each tortilla to keep them from freezing together, then freeze them for up to a month.
Some are, but traditionally tortillas are made with animal lard, so it's always best to read the label or ask if you are at a restaurant!
Expert Recipe Tips
Make sure your cast iron skillet is hot! Allow it to heat over medium-high heat for at least 4 minutes before cooking your first tortilla.
And, be sure to cover the finished vegan tortillas with a towel to keep them warm and pliable while the remaining tortillas cook.
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📖 Recipe
Vegan Flour Tortillas
Equipment
- 1 Mixing Bowl
- 1 Wooden Spoon
- 1 Rolling Pin
- 1 10-Inch Cast Iron Skillet
- Measuring Cups and Spoons
Ingredients
- 2 ¾ Cups All-Purpose Flour
- 1 ¼ teaspoon Baking Powder
- 1 ¼ teaspoon Kosher Salt half this amount if using table salt
- ¼ Cup Extra Virgin Olive Oil
- 1 Cup Warm Water
Instructions
- In a large mixing bowl, combine flour, baking powder and salt. Stir to combine. Add the olive oil and stir to distribute. Then, add the water and stir to form a shaggy dough.2 ¾ Cups All-Purpose Flour, 1 ¼ teaspoon Baking Powder, 1 ¼ teaspoon Kosher Salt, ¼ Cup Extra Virgin Olive Oil, 1 Cup Warm Water
- Scrape the dough onto a floured work surface and knead for 2-3 minutes, adding flour as needed to keep the dough from sticking.
- Cut the dough into 12 equal portions. Roll each portion into a ball, and place each dough ball onto a floured surface. Cover the dough balls with a towel and allow them to rest for 30 minutes.
- Preheat a well-seasoned cast iron skillet over medium-high heat.
- Flour a work surface and take one dough ball and press it into a disc with your hand. Use a rolling pin to roll the dough into an approximately 7-inch circle.
- Place the tortilla on the preheated skillet and cook for 30 seconds to 1 minute per side, until you see small light brown spots on each side. Transfer the tortilla to a plate and cover with a towel.
- Repeat with the remaining dough balls.
Damien Dumouchel
I love making these tortillas. They are simple and delicious. I use a little more olive oil and water than the recipe calls for, but other than that, my bueno!