These homemade vegan tortillas are soft and delicious and easy and fun to make with four simple pantry ingredients. You'll never want to buy store-bought tortillas again!
These homemade vegan flour tortillas are so soft, fluffy and flavorful. And they're so easy to make, you'll probably never want store-bought packaged options again.
They're really delicious, they keep really well, they freeze well and they're really versatile too.
And if you love this vegan tortilla recipe, you'll love our vegan naan too.
What you will need to make vegan flour tortillas:
Notes on ingredients
- All purpose flour – it is sifted to create a truly light and fluffy texture.
- Sea salt – we used finely ground sea salt, but you can really use any salt.
- Hot water – the water must be very hot but not too hot. You should be able to dip your finger in the water without burning yourself.
- Olive oil – we used extra virgin olive oil because we love the flavor, but vegetable oil, avocado oil, and canola oil all work well.
How to Make Vegan Tortillas from Scratch – Step by Step
You'll find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with photos of the process.
- Sift the all-purpose flour into a bowl.
- Add the olive oil and mix with the flour until crumbly.
- Add the sea salt to the very hot water and stir so the salt dissolves.
- Add the sea salt and warm water to the bowl and mix until a dough forms. Don't over mix, just mix until a dough forms.
- Transfer the dough to a floured surface, flour the dough and your hands, then knead for about 2 minutes until smooth. If the dough has sticky parts while kneading, continue adding flour until it is no longer sticky.
- When the dough is smooth, form a ball, cover it with a clean cloth and let it rest for 30 minutes.
- Then divide the ball of dough into 8 pieces of equal size.
- Roll each piece of dough into a circle. It doesn't need to be perfect. Don't make it too thin or it will be difficult to lift and place in the hot pan, and don't make it too thick or it will be rubbery.
- Stack the tortillas on a plate with sheets of baking paper between them so they don't stick together.
- Heat a large, heavy-bottomed skillet over medium-high heat.
- When the pan is hot, add the first tortilla. It will quickly begin to puff up and bubbles will form on the surface of the tortilla.
- Flip and cook until both sides are golden brown and the tortilla is dry around the edges (about 1-2 minutes per tortilla).
- Repeat until all of your tortillas are cooked.
- Serve hot for delicious results.
Serving Tips
They are great to use for all your favorite Mexican recipes like vegan tacos, vegan burritos, jackfruit tacos, vegan fish tacos, vegan fajitas, vegan enchiladas and vegan quesadillas.
They're also great for dipping into hummus, baba ganoush, guacamole, or whatever dip you have on hand.
You can also use them to make a wrap or vegan shawarma.
Tips for success
Very hot water. The water should be very warm to the touch, but not boiling and not so hot that it burns you if you dip your finger in the water to test it.
A hot, dry pan. You don't need to fry them in oil because it just makes them greasy. The trick is to get the pan hot enough so that the tortilla sears immediately and within about 30 seconds begins to puff up and bubble on the surface.
Adjust heat as needed. If your tortilla doesn't puff up within 30 seconds to a minute, the temperature is too low. If it browns too quickly or smokes, the temperature is too high.
Gluten free. We have not tested these tortillas as gluten-free. You could potentially use a gluten-free all-purpose blend. Or you can take a look at this Gluten free tortillas recipe from Gluten free with little money.
Storage and freezing
Store leftover vegan tortillas in an airtight zip-top bag in the refrigerator for 4-5 days. It's best to reheat them in a hot pan for best results.
They are also freezer safe for up to 3 months. Thaw overnight in the refrigerator and reheat in a hot pan.
More delicious vegan Mexican recipes
Did you prepare this recipe? Be sure to leave a comment and rating below!
Vegan tortillas
These homemade vegan tortillas are soft and delicious and easy and fun to make with four simple pantry ingredients. You'll never want to buy store-bought tortillas again!
Press
Pin
Evaluate
Portions: 8
Calories: 188kcal
Prevents the screen from going dark
Instructions
-
Sift the all-purpose flour into a bowl.
-
Add the olive oil and mix with the flour until crumbly.
-
Add the sea salt to the very hot water and stir so the salt dissolves.
-
Add the sea salt and warm water to the bowl and mix until a dough forms. Don't over mix, just mix until a dough forms.
-
Transfer the dough to a floured surface, flour the dough and your hands, then knead for about 2 minutes until smooth. If the dough has sticky parts while kneading, continue adding flour until it is no longer sticky.
-
When the dough is smooth, form a ball, cover it with a clean cloth and let it rest for 30 minutes.
-
Then divide the ball of dough into 8 pieces of equal size.
-
Roll each piece of dough into a circle. It doesn't need to be perfect. Don't make it too thin or it will be difficult to lift and place in the hot pan, and don't make it too thick or it will be rubbery.
-
Stack the tortillas on a plate with sheets of baking paper between them so they don't stick together.
-
Heat a large, heavy-bottomed skillet over medium-high heat.
-
When the pan is hot, add the first tortilla. It will quickly begin to puff up and bubbles will form on the surface of the tortilla.
-
Flip and cook until both sides are golden brown and the tortilla is dry around the edges (about 1-2 minutes per tortilla). Repeat until all of your tortillas are cooked.
Notes
- Very hot water. The water should be very warm to the touch, but not boiling and not so hot that it burns you if you dip your finger in the water to test it.
- Hot, dry pan. You don't need to fry them in oil because it just makes them greasy. The trick is to get the pan hot enough so that the tortilla sears immediately and within about 30 seconds begins to puff up and bubble on the surface.
- Adjust heat as needed. If your tortilla doesn't puff up within 30 seconds to a minute, the temperature is too low. If it browns too quickly or smokes, the temperature is too high.
- Storage: Store leftover vegan tortillas in an airtight zip-top bag in the refrigerator for 4-5 days. It's best to reheat them in a hot pan for best results.
- Freezing: They are also freezer safe for up to 3 months. Thaw overnight in the refrigerator and reheat in a hot pan.
Nutrition
Serving: 1Tortilla | Calories: 188kcal | Carbohydrates: 27G | Protein: 4G | Fat: 7G | Saturated fats: 1G | Polyunsaturated fats: 1G | Monounsaturated fat: 5G | Sodium: 147mg | Potassium: 38mg | Fiber: 1G | Sugar: 0.1G | Soccer: 6mg | Iron: 2mg
