This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.
The best homemade Vegan Flour Tortillas are soft but durable and perfect for tacos, wraps, and burritos. This easy recipe uses just 4 basic ingredients and is ready in no time!
There’s nothing quite like homemade vegan flour tortillas! These soft tortillas will quickly become a go-to recipe because they are so versatile.
Using homemade vegan tortillas enhances the overall freshness of your dishes, from smoky cauliflower tacos to sweet potato enchiladas. These tortillas are sure to impress your family or friends!
What I love most about this recipe is that it's hands-on and fun to make.
So get ready to knead some dough and roll out little tortillas. Maybe even invite a friend to join you and share the love of this experience!
Since they are homemade, you get to decide what size to make these soft flour tortillas. Or you can make them all different sizes!
Looking for a gluten-free flour tortilla? Our chickpea flour tortillas are just as delicious and have a savory flavor.
Jump to:
Ingredients
You will need these 4 simple ingredients to make vegan tortillas:
- All Purpose Flour is the main ingredient needed to make delicious flour tortillas! It provides the structure and elasticity to make a tortilla dough that can be rolled out.
- Olive Oil adds richness and moisture while enhancing the flavor. It also helps the dough remain flexible and easy to work with.
- Vegetable oil or vegetable shortening also works but will have a slightly different flavor.
- Fine Sea Salt is essential for flavor enhancement! It is diluted in warm water to ensure an even distribution throughout the tortillas.
- Warm Water hydrates the flour to create the tortilla dough. The warmth helps activate the gluten in the flour, making it easier to knead and roll out the tortillas.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions with Pictures
Here’s a step-by-step guide to making the best vegan tortillas:
Make the Tortilla Dough
- Mix all-purpose flour with olive oil in a large bowl to achieve a crumbly mixture.
- In a separate bowl, dissolve the sea salt into the warm water.
- Pour the salt water mixture into the dry ingredients and mix until a rough dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Add more flour as you knead if it starts to get sticky.
- Once the tortilla dough is smooth with a soft, elastic texture, form it into a ball, cover it with a clean kitchen towel, and let it rest for 30 minutes. This allows the flour to properly hydrate for the fluffiest, softest tortillas.
Roll out the Tortillas
Before you begin rolling your tortillas, cut out pieces of parchment paper to the size of the tortilla you will be making. If making taco-sized tortillas, you will need 16 small sheets, about 5" x 5".
- Divide the tortilla dough into 16 equal pieces. Cover the dough balls with a damp towel so they stay moist as you roll.
- To help with rolling, flatten a dough ball slightly with your hands to make a disc. Using a rolling pin, work your way around the tortilla. Don't just roll in one direction, or else your tortilla will be oval-shaped!
- Apply a good amount of pressure as you roll to help the tortilla stay in place. Since the dough is elastic, it tends to spring back on itself and shrink in size. You have reached the correct thickness when the tortilla is opaque, and you can see your hand through it.
- Place rolled tortillas on the parchment paper. Lay another sheet directly on top and continue stacking the tortillas until you have used all your dough. Keeping them stacked helps the tortillas stay moist. If you lay them all in one layer, they are more likely to dry out before you cook them!
Cook the Tortillas
- Heat a large pan over medium heat. When the pan is hot, add the first tortilla. It will quickly start to puff up, with bubbles forming on the surface of the tortilla.
- Flip it over and cook until both sides have brown spots from where it puffed up and the tortilla is dry around the edges (about 1 to 2 minutes per tortilla).
Top Tips
Keep the tortilla dough from drying out:
- Leave the dough balls under a damp kitchen towel as you roll the tortillas.
- Stack tortillas between sheets of parchment paper.
Cooking Notes:
- Use a hot, dry pan for cooking the tortillas. No need for oil!
- The tortillas should start to puff up quickly when placed on the hot pan. Adjust the temperature from medium-high heat if needed.
Tortilla Sizes
The best thing about making homemade flour tortillas is that you get to decide their size!
- For a 5-inch - Portion the dough into 16 balls to make taco-sized tortillas.
- For a 7-inch - Portion the dough into 8 balls to make regular-size tortillas.
- For a 12-inch - Portion the dough into 4 balls to make burrito-sized tortillas.
Ways to Serve
These homemade vegan flour tortillas pair perfectly with so many dishes, from tacos to burritos, with an endless choice of toppings. Here are some ideas:
- Tacos - Use them as a base for smoky cauliflower tacos for a flavorful and satisfying dinner.
- Wrap - Make tortilla wraps with chickpea salad or soy curl chicken salad for a quick lunch.
- Burritos - Fill with all your favorite fillings, like black beans, guacamole, and soy curl fajitas for burritos. Or make some delicious breakfast burritos with scrambled tofu for a savory breakfast option.
- Quesadillas - Create mouthwatering quesadillas by layering vegan cheese, veggies, and other fillings between homemade flour tortillas.
- Enchiladas - Make sweet potato black bean enchiladas with homemade flour tortillas for an extra special dish that is sure to impress!
- Tortilla Chips - Slice these tortillas into triangles and bake them in the oven to make homemade tortilla chips! Enjoy with your favorite dips like guacamole, fresh mango salsa, or cashew cheese queso.
- Tortilla Strips - Slice tortillas into strips and bake until crispy. Use them as a garnish for hearty black bean tortilla soup.
- Pizza Crust - Transform tortillas into a quick and easy pizza crust by adding sauce, vegan mozzarella, and your favorite toppings, then bake until bubbly.
- Tostadas - Bake or fry tortillas until crispy, then top with refried beans, meat or veggies, lettuce, cheese, and salsa for an open-faced taco.
- Pinwheels - Spread tofu ricotta, spinach, and sundried tomatoes over a tortilla. Roll it up and slice it to make tortilla roll-ups or pinwheels for an easy party appetizer!
- Taquitos - Roll the tortillas tightly around jackfruit taco filling, then fry or bake until crispy for delicious taquitos.
Storage
Allow your homemade tortillas to cool completely before storing. To keep your tortillas fresh, stack them, wrap them in foil or plastic, and place them in an airtight container or a resealable plastic bag at room temperature for up to two days.
For extended storage, freeze by tightly wrapping the tortillas in plastic wrap and placing them inside a freezer-safe ziplock bag or container. Thaw at room temperature before reheating.
Reheating
Reheating homemade tortillas can be done using an oven, microwave, or stovetop. Here's how to do it using each method:
Oven Method - For Crispy Tortillas
- Preheat your oven to 350°F and wrap the tortillas in aluminum foil.
- Cook them for about 5 to 10 minutes until they are heated through.
- Fold the tortillas in half before wrapping them to make a crispy flour tortilla taco shell!
Microwave Method - Quick and Easy
- Place a damp paper towel on top of your tortillas to prevent them from drying out.
- Microwave the stack of tortillas in 10 to 15 second increments until they are warm.
- This method is excellent if you just want soft, pliable tortillas.
Stovetop Method - For Charring
- Heat a non-stick skillet over medium heat.
- Place each tortilla on the hot skillet one at a time. Cook for 30 seconds on each side until heated and slightly charred.
- This method gives you the most flexibility as you can control the level of charring.
FAQ
No! Some recipes claim that this adds to the fluffiness of the tortillas. Adding baking powder actually makes the tortilla dough tougher and, thus, more difficult to roll out. I say skip it!
All flour tortillas are not necessarily vegan! Most store-bought tortillas are naturally vegan these days. But traditional tortillas can be made with lard. That's why this vegan tortilla recipe uses olive oil.
Yes! I have not tested these tortillas this way, but using a press would allow you to make uniform tortillas rapidly. If the dough shrinks back in size after pressing, it may need to rest longer.
More Vegan Bread & Chips
Did you make this recipe?
Please leave a rating and tell us how you liked it!
📖 Recipe
Best Homemade Vegan Flour Tortilla Recipe
Ingredients
- 2 ¼ cups all-purpose flour more for kneading and rolling
- ¼ cup olive oil
- ½ teaspoon fine sea salt
- ¾ cup warm water
Instructions
Make the Tortilla Dough
- Mix all-purpose flour with olive oil in a large bowl to achieve a crumbly mixture.
- In a separate bowl, dissolve the sea salt into the warm water.
- Pour the salt water mixture into the dry ingredients and mix until a rough dough forms.
- Knead the dough on a floured surface for about 5 minutes.
- Add more flour as you knead if it starts to get sticky.
- Once the dough is smooth with a soft, elastic texture, form it into a ball, cover it with a clean kitchen towel, and let it rest for 30 minutes. This allows the flour to properly hydrate for the fluffiest, softest tortillas.
Roll out the Tortillas
- Before you begin rolling your tortillas, cut out sheets of parchment paper to the size of the tortilla you will be making. If making taco-sized tortillas, you will need 16 small sheets, about 5" x 5".
- Divide the tortilla dough into 16 equal pieces. Cover the balls with a damp towel so they stay moist as you roll.
- To help with rolling, flatten a dough ball slightly with your hands to make a disc. Using a rolling pin, work your way around the tortilla. Don't just roll in one direction, or else your tortilla will be oval-shaped!
- Apply a good amount of pressure as you roll to help the tortilla stay in place. Since the dough is elastic, it tends to spring back on itself and shrink in size. You have the correct thickness when the tortilla is opaque, and you can see your hand through it.
- Place rolled tortillas on the parchment paper. Lay another sheet directly on top and continue stacking the tortillas until you have used all your dough. Keeping them stacked helps the tortillas stay moist. If you lay them all in one layer, they are more likely to dry out before you cook them!
Cook the Tortillas
- Heat a large pan over medium heat. When the pan is hot, add the first tortilla. It will quickly start to puff up, with bubbles forming on the surface of the tortilla.
- Flip it over and cook until both sides have brown spots from where it puffed up and the tortilla is dry around the edges (about 1 to 2 minutes per tortilla).
- Repeat until all the tortillas are cooked and enjoy!
Notes
-
- For a 5-inch - Portion the dough into 16 balls to make small tortillas for tacos.
- For a 7-inch - Portion the dough into 8 balls to make regular-size tortillas.
- For a 12-inch - Portion the dough into 4 balls to make burrito-sized tortillas.
- Allow your homemade tortillas to cool completely before storing. To keep your tortillas fresh, stack them, wrap them in foil or plastic, and place them in an airtight container or a resealable plastic bag at room temperature for up to two days.
- For extended storage, freeze by tightly wrapping the tortillas in plastic wrap and placing them inside a freezer-safe bag or container. Thaw at room temperature before reheating.
- Oven Method - For Crispy Tortillas
- Preheat your oven to 350°F and wrap the tortillas in aluminum foil. Cook them for about 5 to 10 minutes until they are heated through.
- Microwave Method - Quick and Easy
- Place a damp paper towel on top of your tortillas to prevent them from drying out. Microwave the stack of tortillas in 10 to 15 second increments until they are warm.
- Stovetop Method - For Charring
- Heat a non-stick skillet over medium heat. Place each tortilla on the hot skillet one at a time. Cook for 30 seconds on each side until heated and slightly charred.
Leave a Reply