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!
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:
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.
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.
- 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.
- Serve warm for the most delicious results.
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.
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.
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.
More Delicious Vegan Mexican Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Tortillas
Ingredients
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
- 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.
- 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.
- 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.
- Freezing: They are also freezer friendly for up to 3 months. Thaw overnight in the fridge and reheat in a hot skillet.
These were terrible, lol I ate like 4 of them, but still.
Well, these are definitely better than store-bought and delicious. When freshly made. They’re not like the tortillas that one expects when making homemade tortillas. These were thick and more like pita bread or some sort of flatbread. I think maybe they need more fat. I don’t know. I know original tortillas used to be made with a lot of fat.
I love your blog and want to give this 5 stars. I have had the experience that steps 6 and 7 are in the wrong positions. When following as written, my tortillas kept springing back and became a dense, thick flatbread when cooked. I’m from the southwest so my standards are high, but I was raised too far from family to learn things like tortillas from them. I did some Googling and took some ideas, and found that dividing the dough before resting, then spreading, was successful in improving my tortilla texture. I had issues both with a cast iron tortilla press and with a rolling pin previously, but still find the rolling pin a superior tool.
Thanks for sharing your experience!
I used bread flour and vegetable shortening instead, puffy thick tortillas! They tasted just like abuelita used to make ❤️
That’s a very big compliment Sam! Thanks so much for your amazing review!
Even better than store brought.
Would this work with gluten-free flour like Bob’s Red Mill 1 to 1?
It might, but it’s not tested. We have another gluten free recipe we recommend under ‘success tips’.