This Vegan Flour Tortilla Recipe is easy to make with just 4 basic ingredients! They turn out soft, fluffy, and bursting with flavor. Homemade flour tortillas are perfect for wraps, burritos, quesadillas, and more!
Once you make your own tortillas, there is no going back! This easy recipe will show you how to make the BEST vegan tortillas with just a few pantry ingredients.
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Why You'll Love This Recipe
- Made with simple ingredients you already have in your pantry.
- Fresh tortillas taste SO much better than store-bought ones!
- No animal products are needed! This recipe is completely vegan and dairy-free.
- Great for freezing.
Ingredients and Notes
See the recipe card below for exact measurements.
- Flour: Make sure to use white all-purpose flour for the fluffiest and softest naan. I haven't tried this recipe with whole wheat flour so I can't guarantee results.
- Neutral oil: You can use any vegetable oil including canola oil, light olive oil, or sunflower oil. Alternatively, refined coconut oil can also work.
- Baking powder: A leaving agent that will help the tortillas form bubbles and get puffy.
- Salt: To season the tortillas.
- Water: For best results use warm water to hydrate the dough, not hot water or cold water!
How to Make This Vegan Flour Tortilla Recipe
Step 1: Make the dough
In a large mixing bowl, add the dry ingredients- measure the flour and stir in the salt and baking powder. Add in the oil and stir to incorporate it. Slowly, start adding in the water and mixing, ¼ cup at a time, or until a dough forms.
The dough should be slightly sticky and not dry!
Step 2: Knead the dough
Transfer the dough to a clean surface sprinkled with a little bit of flour. Oil your hands and start kneading for 5-6 minutes, or until it becomes smooth, elastic, and soft.
At first, it may stick to the counter and your hands, but don't worry, just keep greasing your hands and kneading.
Then, using a knife or a bench scraper, divide the dough into 8 balls (divide into 12 if you want smaller tortillas). Cover the dough with a damp towel or a few damp paper towels and rest for at least 30 minutes.
Step 3: Roll out the tortillas and cook
If you have a tortilla press, use it to flatten the dough. If not, use a rolling pin to roll each dough ball into a thin disk. Roll from the center to the edges, instead of rolling back and forth at the same spot.
Heat a cast-iron skillet over medium heat. Carefully transfer the rolled tortillas to the hot skillet. Cook for 40-60 seconds, or until bubbles appear all over, then flip and cook for 30 more seconds on the other side.
Repeat the same process with the rest of the tortillas, making sure to lower the heat if brown spots start appearing too quickly.
Expert Tips
- Add the water slowly, not all at once. The amount of water you need will differ, depending on the batch of your flour. The best way to make sure that you don't add too much water is to add it slowly, then mix it into the dough, and add more if needed.
- Don't add more flour while kneading. When making this vegan flour tortilla recipe, you'll notice that the dough will be sticky at first. Don't be quick to add more flour, as this will make the tortillas dry! Continue greasing your hands and kneading, and the dough will eventually become smooth and elastic.
- Oil your hands as needed. As mentioned in the previous tip, instead of adding flour to prevent the dough from sticking, oil your hands regularly.
- Let the dough rest for at least 30 minutes. This allows the gluten to relax, which results in light and fluffy tortillas.
- Make sure your pan is hot enough. If you're using a cast-iron skillet, you'll need to preheat it for about 5 minutes, or until it's nearly smoking. This helps the tortillas cook fast and form air bubbles. The best way to test if the pan is hot enough is to add a few drops of water. If they disappear right away, your pan is ready.
- Roll out the dough thin. If the dough is too thick it will prevent the tortillas from forming air pockets while cooking.
- Use a cast-iron skillet. I've found that a non-stick pan doesn't char the tortillas as nicely.
FAQ
In most cases, yes. However, traditional tortilla recipes are made with lard which is animal fat that comes from pork. To make sure your tortillas are vegan, check the ingredients on the packaging, and if you're in a restaurant make sure to ask.
Not adding enough water or adding more flour than necessary will result in dry tortillas that can crack. To prevent this, make sure your dough is sticky before you start kneading it. Also, don't add more flour to prevent it from sticking to the counter. Oil your hands and the counter instead.
Yes! Make sure they've cooled completely before transferring them to a freezer-safe container or a freezer bag. I suggest adding a piece of parchment paper between each tortilla to prevent them from sticking. Freeze for 3 months.
No. You can easily make this vegan flour tortilla recipe without baking powder since tortillas are meant to be flat anyway. I just like adding it because I've found that it helps them to form more bubbles when cooking.
Store them in an airtight container or wrapped in plastic wrap on the counter for 12 hours, or in the fridge for 3-4 days. They get moldy if stored too long outside the fridge.
If you want to make gluten-free tortillas, you may have success substituting white flour with gluten-free all-purpose flour, but I haven't tested it and can't guarantee results.
Serving
This vegan tortilla recipe is perfect to use to make burritos, enchiladas, tortilla wraps, soft tacos, etc. My favorite way to use tortilla is with vegan tofu fajitas, or next to hummus or white bean dip.
If you have any leftover tortillas that are becoming dry, you can use them in my air fryer pita chips recipe.
Similar Recipes
📖 Recipe
Vegan Flour Tortilla Recipe
Equipment
- Mixing bowl
- Rolling Pin
Ingredients
- 2 cups (240 g) all-purpose flour
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ cup canola oil or another neutral oil of choice
- ½ - ¾ cup warn water not hot!
Instructions
- In a large mixing bowl, add the dry ingredients- measure the flour and stir in the salt and baking powder. Add in the oil and stir to incorporate it. Slowly, start adding in the water and mixing, ¼ cup at a time, or until a dough forms. The dough should be slightly sticky and not dry!
- Transfer the dough to a clean surface sprinkled with a little bit of flour. Oil your hands and start kneading for 5-6 minutes, or until it becomes smooth, elastic, and soft. At first, it may stick to the counter and your hands, but don't worry, just keep greasing your hands and kneading.
- Then, using a knife or a bench scraper, divide the dough into 8 balls (divide into 12 if you want smaller tortillas). Cover the dough with a damp towel or a few damp paper towels and rest for at least 30 minutes.
- If you have a tortilla press, use it to flatten the dough. If not, use a rolling pin to roll each dough ball into a thin disk. Roll from the center to the edges, instead of rolling back and forth at the same spot.
- Heat a cast-iron skillet over medium heat. Carefully transfer the rolled tortillas to the hot skillet. Cook for 40-60 seconds, or until bubbles appear all over, then flip and cook for 30 more seconds on the other side. Repeat the same process with the rest of the tortillas, making sure to lower the heat if brown spots start appearing too quickly.
Notes
- Add the water slowly, not all at once. The amount of water you need will differ, depending on the batch of your flour. The best way to make sure that you don't add too much water is to add it slowly, then mix it into the dough, and add more if needed.
- Don't add more flour while kneading. When making this vegan flour tortilla recipe, you'll notice that the dough will be sticky at first. Don't be quick to add more flour, as this will make the tortillas dry! Continue greasing your hands and kneading, and the dough will eventually become smooth and elastic.
- Oil your hands as needed. As mentioned in the previous tip, instead of adding flour to prevent the dough from sticking, oil your hands regularly.
- Let the dough rest for at least 30 minutes. This allows the gluten to relax, which results in light and fluffy tortillas.
- Make sure your pan is hot enough. If you're using a cast-iron skillet, you'll need to preheat it for about 5 minutes, or until it's nearly smoking. This helps the tortillas cook fast and form air bubbles. The best way to test if the pan is hot enough is to add a few drops of water. If they disappear right away, your pan is ready.
- Roll out the dough thin. If the dough is too thick it will prevent the tortillas from forming air pockets while cooking.
- Use a cast-iron skillet. I've found that a non-stick pan doesn't char the tortillas as nicely.
- Fridge: Let them cool to room temperature, then transfer them to a ziptop bag or an airtight container, and store them at room temperature for 12 hours, or in the fridge for 3-4 days.
- Freezer: Make sure they've cooled completely before transferring them to a freezer-safe container or a freezer bag. I suggest adding a piece of parchment paper between each tortilla to prevent them from sticking. Freeze for 3 months.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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