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How to Make Vegan Flour Tortillas EASY

If you’re looking for soft, pliable and delicious vegan flour tortillas in 15 minutes or less, you’ve got the right recipe! No special press needed and you probably have all the ingredients in your pantry already: just flour, baking powder, salt, oil, and water.

Video Tutorial for Vegan Flour Tortillas

Ingredients for Vegan Flour Tortillas

You probably have all the ingredients for vegan flour tortillas in your pantry already. To make 4 medium-large sized tortillas, you’ll need:

  • 1 cup all-purpose flour (150g)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons oil 
  • 1/4 cup water 

If you find yourself without baking powder, just leave it out. The baking powder provides a slight lift which makes the tortillas extra nice. But without that, your tortillas will still be delicious.

Also, as I always get asked about it, you can leave out the oil. The purpose of the oil is to make the dough easier to knead and helps to keep the tortillas from drying out as easily. But you if leave out the oil, you can still make this recipe. You’ll want to take extra care to cover the cooked tortillas as they cool so they don’t dry out.

Of course, if you want to make larger batches, feel free to multiply the ingredients.

vegan tofu scramble wrapped in a homemade vegan flour tortilla

How to Make Vegan Flour Tortillas

First, combine all the dry ingredients in a mixing bowl. Then make a well in the center and add oil and water. Stir until a dough forms and then you can go in with clean hands. Knead the dough until it’s fairly smooth; just a couple minutes.  Then divide the dough into four portions to roll out into tortillas. After this, if you have extra time, you can let this dough rest for a few minutes. This will let the gluten relax and it will be easier to roll out the tortillas. Otherwise, if you’re in a hurry you can simply move on to the next step without waiting. 

flour tortilla dough rounds

While you work with one dough ball, cover the rest with a clean, damp cloth. Using a rolling pin (or in my case, a beer bottle), flatten the dough balls until they are quite thin; about 2mm thick.

To cook the tortillas, heat a non-stick pan over medium high heat. Check that it’s hot enough by dripping a little water into the pan. If it sizzles off right away, it’s ready. Place your first tortilla in and cook for about a minute or until the tortilla’s surface bubbles up. You can tell it’s ready to flip when the top color changes to white and the bottom has some golden brown spots.

Flip to the other side and cook about 30 more seconds or until this side develops some golden spots too.

To keep the tortillas warm while you cook them, place them on a warm plate and cover with a clean cloth. You can also place them in a cool oven with just the oven light on.

Continue with the remaining raw tortilla rounds and you’re done! These tortillas are ready to eat as soon as they cool down enough to handle.

Flour Tortillas

How to Store Freshly Made Vegan Flour Tortillas

You can store them in a air tight container for up to a week or freeze them for later. But since they only take about ten minutes to make, I prefer to make them fresh every time. 

The Inspiration

I put together this recipe on a whim when I was craving a tortilla wrap but I was out of vegan tortillas (click here for the original post). Although tortillas are easily done with without animal products, store-bought versions often include l-cysteine and/or mono- and diglycerides. These dough conditioning ingredients are commonly animal-derived though there are a few companies that state that theirs are plant-based. To find out which brands are vegan-friendly, email the manufacturers. Not only will you get the facts straight from the horse’s mouth, you’ll also be showing the company that vegan products are in demand! Whether you’re too lazy to go to the store (like I was), or you’re just not a fan of unnecessary additives, this recipe is for you!

Printable Recipe for Vegan Flour Tortillas

Yield: 4 medium-large sized tortillas

How to Make Vegan Flour Tortillas EASY

4 vegan flour tortillas

Easy vegan flour tortillas using just flour, water, oil, baking powder and salt. This recipe can be doubled or tripled for larger batches.

Note for this recipe I used the scoop and level method of measuring flour. This gives a cup that is slightly heavier than the standard 125g (which is achieved by sifting the flour, then spooning the flour into the cup before leveling off).

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes

Ingredients

  • 1 cup all-purpose flour (150g)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons oil (I used canola) **see notes for an oil-free option**
  • 1/4 cup water (60ml)

Instructions

  1. Mix the dry ingredients together in a mixing bowl.
  2. Make a well in the flour and add the oil and water. Stir together until it clumps up into dough.
  3. Knead the dough in the bowl until fairly smooth. Divide the dough into four equal portions.
  4. Cover with a wet cloth so that the dough doesn't dry out and let rest for a couple minutes. (This would be a great time to prep other foods to go with your tortillas)
  5. On a lightly floured surface, roll out the dough with a rolling pin until it is VERY thin. Repeat with all pieces.
  6. Place a non-stick pan on the burner and turn to medium-high heat. When the pan is hot, place one tortilla.
  7. Cook for about one minute or until the tortilla surface bubbles up a bit and the colour changes from sort of opaque to white.
  8. When the bottom develops a couple lightly golden spots, flip to the other side. Cook for 30 seconds to a minute longer or until this side also develops a few golden spots.
  9. Repeat with the remaining tortillas. Enjoy!

Notes

  1. To keep the tortillas warm while you cook them, place them on a warm plate and cover with a clean cloth. You can also place them in a cool oven with just the oven light on.
  2. If you have time, at step 4, allow the dough to rest for a longer time. This allows the gluten to relax, making it easier to roll out the tortillas.
  3. I've found that the thinner I roll out the tortilla, the more easily it cooks up. A thinner tortilla is more pliable and able to hold more wrap ingredients.
  4. Finally, just like with cooking pancakes, for some reason the first tortilla is never as good as the following ones. Making sure the pan is well heated before you begin will help.
  5. To make this recipe oil-free, replace the oil with the equivalent amount of water. The dough will not be as soft and elastic at first. During the "resting" stage, let it rest for at least 15 to 20 minutes in a warm location.

Nutrition Information:

Yield:

4

Serving Size:

1 tortilla

Amount Per Serving: Calories: 207Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 194mgCarbohydrates: 24gFiber: 1gSugar: 0gProtein: 3g

Nutritional Information automatically calculated by a plugin and may not be correct.

Showing 2 comments
  • Robyn
    Reply

    just made these to have with slaw, rice and falafal! perfect!! thank you Mary xx

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