These Homemade Vegan Flour Tortillas are so soft and fluffy – a delicious and healthy alternative to traditional Mexican tortillas. This recipe is easy to make with only 5 inexpensive, easy-to-get ingredients, and can be done completely by hand!
They are great base to many Mexican dishes including tacos, burritos, nachos, enchiladas and tostadas.
Vegan tortillas are healthier and so much better than the store-bought ones. They are so soft and fluffy with beautiful brown spots on the surface. Besides, it’s extremely easy to make and budget-friendly!
The secret to the super soft texture is to use hot water (not boiling). The first time I made them I couldn’t believe how tasty these vegan tortillas are, and they’re made without lard or butter!
How to make vegan tortillas
This recipe calls for 5 simple ingredients: all-purpose flour, salt, baking powder, vegetable oil, and hot water. You can whisk everything in a bowl by hand if you don’t have a mixer.
Make the dough: Start by combining flour, salt, baking powder, and oil and mix well. Then pour in hot water and knead it into a soft dough.
Divide the dough: Cut the dough into 16 equal portions and roll each into a small ball. Let them rest for 15 minutes, and roll each one out into thin disks.
Cook the tortillas: Cook the thin disks in a hot iron skillet one by one. Cook for about 30-60 seconds and you’ll see bubbles forming on the surface, flip it and cook the other side. It takes about 1-2 minutes to cook each tortilla.
Below is a video showing you each step on how to make them:
Using hot water is key
Hot water is the secret for the super soft texture, as it allows for a higher ratio of liquid to be used, resulting a very tender dough. The water needs to be hot, but not boiling for the best results.
Adjust the heat while cooking tortillas
Heat up the skillet before adding the uncooked tortilla, otherwise, it could stick to the pan. Depending on the thickness of your tortilla, it can take 30-60 seconds to cook each side. Slightly increase the heat if your tortilla doesn’t form bubbles on the surface after 1 minute.
Turn the heat down slightly if black spots form in less than 20 seconds or they become too crisp.
How to use vegan tortillas?
You can use them to accompany many Mexican dishes such as burritos and tacos. You can also make them into Tortilla Chips, or use them as wraps or in tortilla soup.
How long do vegan tortillas last?
It’s best to eat these vegan tortillas the same day. They can be left at room temperature for about 12 hours. You can store them in an airtight container or ziplock bags in the refrigerator and they can last for 4-5 days. Alternatively, wrap them in foil, place in a zip-lock bag, and they can last up to 6 months in the freezer.
How to reheat tortillas?
You can easily microwave them in 30-second intervals until they are warmed through. Alternatively, you can heat it up in a skillet for a few minutes.
More Vegan Recipes You’ll Love
Homemade Soft Vegan Flour Tortillas
These Homemade Vegan Flour Tortillas are so soft and fluffy – a delicious and healthy alternative to traditional Mexican tortillas. This recipe is easy to make with only 5 inexpensive, easy-to-get ingredients, and can be done completely by hand!
Ingredients
- 3 cups all-purpose flour plus a little extra for sprinkling
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup hot water not boiling water
Instructions
Make the dough: In a large mixing bowl add all-purpose flour, salt, and baking powder. Mix well.
- Add oil, and stir until it resembles coarse crumbs.
Pour in hot water and stir to combine. Knead it for about 2 minutes until the dough is smooth and elastic. (If you press your finger on the dough and it springs back and is no longer sticky, your dough is ready.
Divide and flatten the dough: Transfer the dough to a well-flour surface, and divide it into 16 equal portions.
- Roll each piece into a small ball, and let them rest for about 15 minutes (and up to one hour).
- After resting, press down the ball with your palm. Using a lightly floured rolling pin, roll each piece into a circle about 6 inches in diameter or until it is very thin.
Cook the tortillas: Place a cast iron skillet on medium-high heat. When it’s very hot, place one piece of uncooked tortillas into the skillet. Cook for 30-60 seconds or until bubbles start to form on the surface. (Before placing the tortilla in the skillet, shake off any excess flour. If there is any flour left in your skillet, wipe it out between cooking tortillas.)
- Flip it and you should see golden brown spots on the surface. Cook the other side for about 30-60 seconds. (If it takes longer for you to see bubbles or brown spots, increase the heat accordingly)
- Serve warm and enjoy!
Recipe Video
Recipe Notes
- Don’t stack uncooked tortillas or they may stick to each other and become soggy.
- Wrap cooked tortillas in damp paper towels so they won’t dry out.
This is the recipe you’ve been looking for.
Easy to make.
Simple ingredients.
Cooks beautifully. I used this recipe for stuffed mushroom flautas with guac for dipping.
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Hi Danielle,
I’m so happy to hear that you like this recipe. Thanks for letting me know!
Izzy