These Simple Homemade Vegan Flour Tortillas are so much tastier than store bought. They are made with classic ingredients and it only takes minutes to make the dough. Once you taste these homemade flour tortillas you'll never go back to store bought again!
We love using them to make burritos or soft tacos, but you can really fill them with anything. My kids also love just to eat them plain.
While we make these tortillas frequently in our house, I need to admit now that I'm not the one that makes them. My husband does. I hate the feel of flour on my hands.
Yet my husband loves to make dough, knead it, etc. So he's the one that makes these soft flour tortillas.
These tortillas are made with only 4 ingredients...including water!
- Flour - Use all purpose flour in this recipe. You want to keep these soft so you can roll them up. Whole wheat flour, while more nutritious, might make them a little stiff.
- Vegetable oil - You can also use canola oil.
The possibilities on what to fill these tortilla wraps with are endless. We often use them for Mexican inspired dishes but you can really use them for any style of meal. These are some of our favorites.
- Fill with black beans, rice, veggies, avocado and hot sauce for burritos.
- Vegan taco meat, tomatoes, lettuce, and onions in the tortillas make delicious soft tacos.
- Fill with avocado, lettuce, tomatoes and red onion with vegan mayo for a delicious wrap.
- Sauté some cubed tofu and vegetables to make a protein packed tortilla.
- You can add some vegan cheese and veggies and pan fry for a quesadilla.
- Instead of bread, make a peanut butter and banana or a peanut butter and jelly wrap.
- Filled with sautéed onions, peppers and other veggies to make fajitas.
How to Make the Fresh Tortillas
This is an easy recipe but it does take a little time. In a large bowl, add in the flour and the oil. We use vegetable oil but you can also use olive oil. My husband likes to use two knives to mix the oil into the flour. The flour will look like there's pebbles in it.
Next, add the salt to the very warm water. Stir it in to dissolve.
Add the salty water to the flour/oil mixture in the bowl. Again, use two knives to mix everything up.
Form the dough into a ball. Put the dough on a floured surface. Knead the dough for about 5 minutes.
Place the ball of dough back into the bowl. Let the dough rest for at least 20 minutes and up to one hour.
Place the dough back on the floured surface and roll it into a log shape. Cut it into approximately 8 pieces.
Roll the dough into an approximately 10" circle. It will be very thin. After the first tortilla, add flour to the surface and when needed in between rolling each tortilla. Do not worry if your tortillas aren't perfectly round. Ours never are - it gives it character.
Heat a large non-stick pan on medium-high heat for 3-4 minutes. Do not add any oil - it will be a dry pan. Try to shake or brush off any extra flour on the tortilla. Place the tortilla on the pan. Try to make sure there aren't any areas that are folded.
Cook the tortilla for one minute on the first side. Flip the tortilla and cook for one more minute. There should be some brown spots on it. If there aren't any, then the heat isn't high enough. Turn up the heat and cook a little more.
Place the cooked tortillas on a plate and cover with a slightly damp towel. You can also use damp paper towels. You don't want the tortillas to dry out and become brittle. When done, fill with your favorite ingredients. Store the leftover soft tortillas in an airtight container or ziploc bag in the fridge for up to 7 days.
These tortillas will keep in the fridge for up to a week. See below for reheating instructions.
Reheating the Tortillas
The tortillas will will stiffen up when refrigerated. Heating them will soften them up but you can't just thrown them in the oven. They will get too crispy.
The best option is to microwave them for 30 seconds to one minute. Cover the tortilla with a wet paper towel first. If you are microwaving multiple tortillas, put a damp paper towel between each tortilla.
Are tortillas vegan?
Some are and some aren't. Most (but not all) store bought tortillas are vegan. But sometimes restaurants use lard (made of animal fat). Make sure you ask if the tortillas are vegan if ordering at a restaurant.
Can I add other seasonings to the dough?
Definitely. These are plain but you can add whatever herbs and spices you want. If you're using them for burritos or soft tacos, feel free to add a little cumin or other spices to the dough.
Can I use coconut oil?
Using coconut oil will give it a bit of a coconut flavor. If you do want to use it, it'll be easier if you melt it first.
Can I make smaller tortillas?
Yes. These will be pretty large tortillas. You can cut the dough into 10 pieces instead of 8 to make smaller ones.
Can I make these gluten-free?
I would recommend finding specific recipes for gluten-free tortillas instead of just substituting gluten-free flour into this recipe. It won't work well.
Can you freeze flour tortillas?
Yes! Make sure they are completely cooled first. Then place them in a ziploc bag. You can also put sheets of wax or parchment paper between each tortilla to make sure they don't stick together. Thaw frozen tortillas in the fridge overnight or leave them out at room temperature. If you want, you can reheat them in a skillet before using.
These homemade vegan flour tortillas are very versatile and can be filled with anything you like. They are made with basic ingredients like flour, oil, and salt. Use them for burritos, soft tacos, or to make any sort of sandwich or wrap. We also like to eat them plain! Enjoy these vegan flour tortillas any way you like!
Are you interested in other Mexican inspired dishes? Check out Easy Vegan Mexican Casserole With Rice.
Want to make more vegan bread recipes? Check out:
- Easy Vegan Drop Biscuits With Herbs
- Easy Vegan Zucchini Bread With Chocolate Chips
- Easy Vegan Banana Bread With Pears
Simple Homemade Vegan Flour Tortillas
- 2 cups all purpose flour
- 5 tablespoon vegetable oil
- ⅔ cup hot water
- 1 ½ teaspoon salt
- Put the flour in a large mixing bowl.
- Add in the vegetable oil. Mix well using until there are little clumps. I like to use 2 knives to cut the oil in.
- Next, dissolve the salt in the hot water.
- Make a well in the flour and oil mixture and pour the hot salt water into it.
- Mix together thoroughly. I like to use the two knives for this step as well. Form into a ball.
- Flour your surface and place the dough ball on it. Knead the dough for about 5 minutes.
- Place the dough back in the bowl and let it rest for at least 20 minutes or up to one hour.
- Place the dough back on the floured surface. Roll it into a log shape and cut into 8 equal pieces.
- Use a rolling pin to roll and flatten it into a roughly 10" circle. Dough tortilla will be very thin which is what you want. Add more flour to the surface as needed so it doesn't stick.
- Heat up a large skillet over medium heat for 3-4 minutes so the skillet is very hot. Try to shake off any extra flour and then place the tortilla on the hot skilled. Try to make sure there are no folded areas.
- Cook the tortilla for one minute on each side. The tortillas should have lightly browned spots. If not, you need to turn up the heat.
- Place cooked tortilla on a plate and cover with a cloth while you're cooking the rest of the tortillas. Shake any extra flour off the pan after every few tortillas.
- Fill with your favorite ingredients! Store leftovers in an airtight container or ziploc bag in the refrigerator.