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    Home » Sides

    Vegan Tortillas

    Published: Oct 12, 2022 Updated: Oct 12, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Tortillas

    These homemade vegan tortillas are soft and delicious and so easy and fun to make with four simple pantry ingredients. You’ll never want to buy store-bought tortillas ever again!

    Stack of vegan tortillas on a plate with fresh cilantro.

    These homemade vegan flour tortillas are so soft, fluffy and flavorful. And they’re so easy to make that you probably won’t ever want packaged store-bought options ever again.

    They are seriously delicious, store really well, freeze well, and they’re really versatile too.

    And if you love this vegan tortilla recipe then you’ll also love our vegan naan.

    What You’ll Need To Make Vegan Flour Tortillas:

    Ingredients for vegan tortillas.

    Ingredient Notes

    • All purpose flour – is sifted to create a really light and fluffy texture.
    • Sea salt – we used finely ground sea salt, but you can really use any salt.
    • Warm water – the water should be very warm but not too hot. You should be able to dip your finger into the water without burning yourself.
    • Olive oil – we used extra virgin olive oil as we love the flavor but vegetable oil, avocado oil, canola oil all work well.
    Stack of vegan tortillas on a plate with fresh cilantro.

    How To Make Vegan Tortillas From Scratch – Step By Step

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl.
    Sifting flour into a mixing bowl.
    • Add olive oil and mix into the flour until crumbly.
    Adding oil to flour and mixing until crumbly.
    • Add sea salt to very warm water and stir it in so that the salt dissolves.
    Adding salt to a jug of warm water and mixing together.
    • Add the sea salt and warm water mix to the mixing bowl and mix it in to form a dough. Don’t overmix, mix it just until a dough has formed.
    Adding salted water to mixing bowl and mixing into a ball of dough.
    • Transfer the dough to a floured surface, flour the dough and your hands and then knead the dough for about 2 minutes until it’s smooth. If the dough has any sticky parts while kneading, keep adding flour until there is no stickiness.
    Kneading dough on a flour dusted surface.
    • When the dough feels smooth, form it into a ball and cover it with a clean cloth and leave it to rest for 30 minutes.
    Forming dough into a ball and then covering with a cloth to rest.
    • Then divide the ball of dough into 8 equal sized pieces.
    Ball of dough on a wooden board and then cut into 8 pieces.
    • Roll each piece of dough into a circle. It doesn’t need to be perfect. Don’t make it too thin or it will be difficult to lift it up and place it into the hot pan, and don’t make it too thick or it will be chewy.
    • Stack the rolled out tortillas on a plate with sheets of parchment paper between them so that they don’t stick.
    Rolling disc shape out until it's round and then stacking the raw tortillas with parchment paper between them.
    • Heat a wide, heavy bottomed skillet over medium to high 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.
    Tortilla added to hot pan and cooked until it bubbles up on the surface.
    • Flip it over and cook until both sides are nicely browned and the tortilla is dry around the edges (about 1-2 minutes per tortilla).
    • Repeat until all your tortillas are cooked.
    Tortilla cooking in a skillet.
    • Serve warm for the most delicious results.
    Vegan tortilla lifted up on a spatula.

    Serving Suggestions

    They are great to use for all your favorite Mexican recipes like vegan tacos, vegan burritos, jackfruit tacos, vegan fish tacos, vegan fajitas, vegan enchiladas and vegan quesadillas.

    They’re also great for dipping into hummus, baba ganoush, guacamole or any dips that you have on hand.

    You can also use them to make a wrap or a vegan shawarma.

    Stack of vegan tortillas on a plate with fresh cilantro.

    Success Tips

    Very warm water. The water should be very warm to the touch, but not boiling and not so hot that it would burn you if you dip your finger into the water to test it.

    A hot, dry pan. There is no need to fry them in oil, that just makes them greasy. The trick is for the skillet to be hot enough so that the tortilla instantly sears and within around 30-seconds it starts to get puffy and bubble up on the surface.

    Adjust the heat as needed. If your tortilla is not puffing up within 30-seconds to a minute then your heat is too low. If it is browning too fast or smoking, then your heat is too high.

    Gluten free. We have not tested these tortillas as gluten free. You could potentially use a gluten free all purpose blend. Or you can check out this gluten free tortilla recipe from Gluten Free On A Shoestring.

    Vegan tortillas stacked up on a plate with the top tortillas folded in half.

    Storing and Freezing

    Store leftover vegan tortillas in an airtight ziplock bag in the fridge for 4-5 days. They are best reheated in a hot skillet for best results.

    They are also freezer friendly for up to 3 months. Thaw overnight in the fridge and reheat in a hot skillet.

    Vegan tortilla folded in half.

    More Delicious Vegan Mexican Recipes

    • Vegan Jalapeño Poppers
    • Best Vegan Queso
    • Vegan Nachos (Fully Loaded!)
    • Vegan Taco Meat (The Best Ever!)

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan tortillas stacked up on a plate with fresh cilantro and lime.

    Vegan Tortillas

    These homemade vegan tortillas are soft and delicious and so easy and fun to make with four simple pantry ingredients. You'll never want to buy store-bought tortillas ever again!
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Mexican
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Resting Time: 30 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 188kcal
    Author: Alison Andrews

    Ingredients

    • 2 ¼ cups All Purpose Flour (281g)
    • ¼ cup Olive Oil (60ml) Extra Virgin
    • ½ teaspoon Sea Salt
    • ¾ cup Very Warm Water (180ml)
    Prevent your screen from going dark

    Instructions

    • Sift all purpose flour into a mixing bowl.
    • Add olive oil and mix into the flour until crumbly.
    • Add sea salt to very warm water and stir it in so that the salt dissolves.
    • Add the sea salt and warm water mix to the mixing bowl and mix it in to form a dough. Don't overmix, mix it just until a dough has formed.
    • Transfer the dough to a floured surface, flour the dough and your hands and then knead the dough for about 2 minutes until it's smooth. If the dough has any sticky parts while kneading, keep adding flour until there is no stickiness.
    • When the dough feels smooth, form it into a ball and cover it with a clean cloth and leave it to rest for 30 minutes.
    • Then divide the ball of dough into 8 equal sized pieces.
    • Roll each piece of dough into a circle. It doesn't need to be perfect. Don't make it too thin or it will be difficult to lift it up and place it into the hot pan, and don't make it too thick or it will be chewy.
    • Stack the rolled out tortillas on a plate with sheets of parchment paper between them so that they don't stick.
    • Heat a wide, heavy bottomed skillet over medium to high 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 are nicely browned and the tortilla is dry around the edges (about 1-2 minutes per tortilla). Repeat until all your tortillas are cooked.

    Notes

    1. Very warm water. The water should be very warm to the touch, but not boiling and not so hot that it would burn you if you dip your finger into the water to test it.
    2. Hot, dry pan. There is no need to fry them in oil, that just makes them greasy. The trick is for the skillet to be hot enough so that the tortilla instantly sears and within around 30-seconds it starts to get puffy and bubble up on the surface.
    3. Adjust the heat as needed. If your tortilla is not puffing up within 30-seconds to a minute then your heat is too low. If it is browning too fast or smoking, then your heat is too high.
    4. Storing: Store leftover vegan tortillas in an airtight ziplock bag in the fridge for 4-5 days. They are best reheated in a hot skillet for best results.
    5. Freezing: They are also freezer friendly for up to 3 months. Thaw overnight in the fridge and reheat in a hot skillet.

    Nutrition

    Serving: 1Tortilla | Calories: 188kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 147mg | Potassium: 38mg | Fiber: 1g | Sugar: 0.1g | Calcium: 6mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Marinell Rhine says

      October 12, 2022 at 6:23 pm

      Would this work with gluten-free flour like Bob’s Red Mill 1 to 1?

      Reply
      • Alison Andrews says

        October 13, 2022 at 10:43 am

        It might, but it’s not tested. We have another gluten free recipe we recommend under ‘success tips’.

        Reply

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