Best Homemade Vegan Flour Tortilla Recipe

Homemade vegan flour tortillas stacked and wrapped in a white cloth napkin.

5 from 2 votes

Best Homemade Vegan Flour Tortilla Recipe

The best homemade Vegan Flour Tortillas are soft but durable perfect for tacos, wraps, and burritos. This easy recipe uses just 4 basic ingredients and is ready in no time!

Prep Time15

Cook Time20

Resting Time30

Total Time1 5

Course: Bread

Cuisine: Mexican

Servings:

Calories: 188kcal

Author: Sarah Pilley

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

See more expert tips, pictures, and variations above for making the best homemade vegan flour tortillas!

Yield: 16 taco-sized tortillas, about 5” diameter

Serving Size: 2 tortillas

Tortilla Sizes:

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.

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 bag or container. Thaw at room temperature before reheating.

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.

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