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!
Servings: 8
Calories: 188kcal
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.
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