Vegan flour tortillas are super quick and easy to make. No special press needed and you probably have all the ingredients in your pantry already. These flour tortillas are soft, pliable and delicious. 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. Click here for the printable recipe
Video Tutorial for Vegan Flour Tortillas
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
- 1 cup white flour [150g]
- 1/4 tsp salt [1.25cc]
- 1/2 tsp baking powder [2.5 cc]
- 2 tbs oil (I used canola) [30cc] **see notes for an oil-free option**
- 1/4 cup water [60ml]
- Mix the dry ingredients together in a mixing bowl.
- Make a well in the flour and add the oil and water. Stir together until it clumps up into dough.
- Knead the dough in the bowl until fairly smooth. Divide the dough into four equal portions.
- 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)
- On a lightly floured surface, roll out the dough with a rolling pin until it is VERY thin. Repeat with all pieces.
- Place a non-stick pan on the burner and turn to medium-high heat. When the pan is hot, place one tortilla.
- Cook for about one minute. The tortilla will bubble up a bit as it cooks and the colour will change from sort of opaque to white.
- 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.
- Repeat with the remaining tortillas.
- Fill the tortillas right away with anything you want and nom nom nom! Enjoy!
- 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.
- 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.
- 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.
- 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.
- 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.