These homemade vegan flour tortillas come together with just 5 simple ingredients. Once cooked, they’re soft, tender, and versatile. Pair yours with fajitas, tacos, burritos, quesadillas, and more!
💛 Why you’ll love this recipe
- Easy: Tortillas are an easy introduction into working with all-purpose flour and dough. Plus, they cook up incredibly fast on the stovetop!
- Simple ingredients: Only 5 ingredients are needed for these vegan tortillas.
- Versatile: Eat them as a side dish, make fajitas, or use them for burritos. There are so many ways to incorporate flour tortillas into your meals.
If you like flour tortillas, you will love our corn tortillas, blue corn tortillas, dairy-free bread, sourdough, vegan pizza dough, or vegan garlic bread.
🌮 What are flour tortillas?
Flour tortillas are a type of unleavened flatbread traditionally made from wheat flour, fat, salt, and water.
First, the ingredients are mixed together, then kneaded until the dough is smooth and elastic. Once the dough has rested, small pieces are rolled into circles and cooked on a hot comal or cast-iron pan.
In Mexican cuisine, you won’t find flour tortillas as much as corn, except in Northern Mexico. Here, flour is the more typical choice for tacos, burritos, and quesadillas.
Whether you prefer corn or flour, homemade vegan tortillas produce a flavor and texture that is unmatched by store-bought varieties!
🌾 The best flour to use for tortillas
When it comes to flour tortilas, all-purpose flour is the best option. It’s inexpensive, widely avaliable, and produces a soft, tender tortilla while maintaining its structure.
You can also use bread flour or whole grain flour, but you will need to adjust the ratio of water and vegetable shortening accordingly. Stay away from low-protein flour like pastry flour as it may tear when you’re rolling the tortillas out!
🧈 The best fat for flour tortillas
Authentic Mexican flour tortillas are made using lard, but it’s not exactly the most vegan-friendly item. The good news is that there are so many other great options!
Vegetable shortening or flavorless coconut oil produce a soft texture, but vegan butter provides a richer flavor. Vegetable oils, like olive oil or avocado oil, result in a slighltly more pliable tortilla due to their liquid state. Ultimately, it comes down to personal preference.
📜 History
When Spaniards settled in Northern Mexico, they discovered the cold winters were perfect for their wheat crops to flourish. Since then, flour tortillas have become an integral part of Northern Mexican and Tex-Mex cuisine.
In states closer to the United States like Chihuahua, Durango, Sonora, and Sinaloa, flour tortillas are part of the daily gastronomy.
🌱 Are flour tortillas vegan?
As we said, a lot of traditional recipes use lard, but you can just as easily use vegetable shortening, vegan butter, or oil. Each one provides a slightly different flavor and texture, so experiment to find your preference.
Once you load your vegan tortilla up with fillings, it’s delicious either way!
🛒 Ingredients & substitutions
- All-purpose flour: For perfectly tender-yet-study tortillas, all-purpose flour is ideal. Bread flour will result in a tough, elastic tortilla, and pastry flour doesn’t contain enough gluten.
- Baking powder: An optional ingredient, but we prefer our tortillas with baking powder. It creates a lighter, fluffier texture.
- Salt: To bring out the flavors of the other ingredients. Use fine-ground salt for the best results.
- Shortening: We use vegetable shortening in our vegan tortillas, but dairy-free butter, avocado oil, or olive oil all work too.
- Hot water: You want hot water for flour tortillas. It should be as hot as your hands can possibly handle. This is to melt the shortening, which acts as a barrier thats prevents too many gluten bonds from forming. This results in a more tender and pliable dough.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make flour tortillas
Step 1: Start the dough
Whisk the flour, baking powder, and salt together in a mixing bowl. Use your hands to incorporate the vegetable shortening into the dry ingredients.
Add the water and stir everything together with a spatula. The dough will seem crumbly at this point, but once you start the kneading process, it will come together.
Step 2: Knead the dough
Remove the dough from your mixing bowl onto a floured surface. Knead it until it’s sticking together but not coming off on your hands. This process usually takes about 10 minutes.
Step 3: Let the dough rest
Cut the dough into 12 smaller pieces and roll each one until smooth. Once they are rolled, slightly flatten them, and cover them with a towel. Leave them to rest for 15 minutes up to a few hours (the longer they rest, the softer they’ll turn out).
Step 4: Shape the tortillas
The best way to make your tortillas is with a rolling pin. Flour your surface, then flatten out each piece of dough with your hand. Start rolling it out with a rolling pin until it’s very thin (almost see-through).
Step 5: Cook the tortillas
Heat a seasoned cast-iron skillet up to medium. Once hot, add a tortilla in and cook on the first side for 45-60 seconds, or until you see bubbling and light brown spots. Flip and cook for another 45-60 seconds.
Note: You may have to adjust the time and heat level depending on your own stove and pan. Just keep practicing until you get the feel for it!
Step 6: Keep them warm
When the tortilla looks ready, remove it from the heat. Wrap it in a tea towel or a tortilla warmer while you cook the rest. Serve homemade flour tortillas immediately with your favorite meals. Happy eating!
If you have questions about making vegan flour tortillas, check out our FAQs or leave a comment below!
🌯 How to use flour tortillas
Once you learn how to make your own vegan flour tortillas, you’ll be able to use them in so many Mexican and Tex-Mex recipes! Try some of these ideas:
- Sincronizadas: Made with vegan cheese, vegan ham, and vegetables stacked between two flour tortillas.
- Burritos: Pack a burrito full of refried beans, rice, chopped vegetables, and jackfruit carnitas.
- Quesadillas: Whip up a batch of air fryer quesadillas with homemade tortillas.
- Tacos: Swap out the corn and try tacos al pastor with flour instead.
- Fajitas: Add fajita veggies, roasted chili corn salsa, and vegan chicken to make an easy weeknight dinner.
🌡️ Storage & reheating
Feel free to make a double or triple batch of these vegan tortillas to keep on hand for later. Check out our best tips for storing them:
- Keeping warm: While you’re cooking all the tortillas, it’s important to keep them wrapped in a tea towel or tortilla warmer. The trapped steam will keep them soft and pliable.
- Room temperature: Store vegan flour tortillas in an airtight container for up to 2-3 days.
- Fridge: Tortillas will last in the fridge for up to 5-7 days. They will harden a little in the fridge, but you can easily reheat them to soften them up again.
- Freezer: Let your tortillas cool completely before stacking with parchment or wax paper in between. Wrap with foil and keep in a freezer-safe bag for up to 6-8 months. Thaw the amount you want in your fridge overnight.
- Reheating: Microwave tortillas on a plate with a damp cloth or paper towel over top for about 20-30 seconds. You can also reheat them in a covered skillet over low for 20-30 seconds per side, or until they warmed through.
♻️ Variations
- Gluten-free: For a gluten-free version, replace the all-purpose flour 1:1 with a gluten-free flour blend. You may need to adjust the water level, and the texture won’t be as soft and tender.
- Oil-free: While the fat makes tortillas more pliable, you can try this recipe without any shortening or oil for a healthier option. You will need to add more water.
- Flavored: Recreate your favorite tortilla flavors like sun-dried tomato and basil, spinach, mixed herbs, garden vegetables, roasted garlic, or jalapeño cheddar.
🧑🍳 Top tips
- Keep kneading: The texture will be slightly crumbly when you initially mix it. As you continue kneading, the consistency will turn more uniform.
- Preheat the pan: Make sure your pan is hot before you add the tortillas. We prefer using cast iron as it retains heat the best and adds a distinct flavor.
- Watch for burning: If you see dark brown or black spots form right away, remove the pan from the burner and turn down the heat for the next tortilla.
- Oblong is okay: Don’t be obsessed with achieving the perfect circle. An oblong tortilla just adds to the authenticity of being homemade!
- Use hot water: Use the hottest water your hands can tolerate. The dough will turn out much more tender this way. If it’s too hot, use a stand mixer with a hook attachment to prevent burning your hands.
- Thin rolling: Roll the tortillas as thinly as possible. You want them to look almost see-through before cooking them.
- Don’t skip resting: Give the dough ample time to rest. This relaxes the gluten bonds, resulting in a soft, pliable texture.
💬 FAQ
If your dough is too dry, add in warm water 1-2 tablespoons at a time until it stays together with kneading.
If your dough is too sticky, add more flour 1-2 tablespoons at a time until it reaches a playdough consistency.
If your tortillas are sticking to the pan, it likely means you didn’t preheat it enough before adding it in. Be patient with the preheating process, especially with cast iron.
Flour tortillas can absolutely be part of a healthy diet if eaten in moderation. For a healthier version, replace the vegetable shortening with olive oil, or omit it completely.
🍴 More Mexican recipes
If you enjoyed making your own vegan tortillas, be sure to try some of these vibrant and flavor-packed Mexican recipes:
- Crispy black bean tacos: A simple weeknight meal that’s light on the wallet and big on taste!
- Calabacitas recipe: Made with zucchini, tomatoes, peppers, and vegan cheese, this side dish pairs perfectly with flour tortillas.
- Sopes: Crispy corn flour cakes topped with beans, vegetables, and sauce!
- Enchiladas rojas: Tender tortillas filled with jackfruit and covered in red salsa.
Best Vegan Flour Tortillas
Equipment
- Mixing bowl
- Rolling Pin
- Skillet
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup vegetable shortening
- 1 cup very warm water
Instructions
Dough
- Whisk the flour, baking powder, and salt together in a mixing bowl. Mix in the vegetable shortening with your hands to incorporate it into the dry ingredients. Then, add the water and stir everything together.
- Next, remove the dough from your mixing bowl onto a floured surface. Begin kneading the dough to form a ball that's sticky enough to stay together, but not coming off on your hands. Keep folding over and pressing with your palm for 10 minutes.
- If the dough appears too crumbly, add a tablespoon of water at a time until you are able to form a texture similar to play dough. If it's too sticky, add a tablespoon of flour while continuing to knead.
- Once smooth and elastic, cut the ball of dough into 12 pieces. Roll each piece in your hands until smooth, then flatten it slightly. Cover the flattened pieces with a towel to rest for at least 15 minutes up to a few hours (the longer they rest, the softer they'll turn out).
Rolling
- On a floured surface, use your hand to flatten the disc out a little then begin rolling it out with a rolling pin. Roll it until the tortilla is quite thin (don't forget about the edges). If you don't have a rolling pin, use a tortilla press or the bottom of a baking dish.
Cooking
- Preheat a seasoned cast-iron skillet slowly up to medium. Then, add a tortilla in and cook on the first side for 45-60 seconds, or until you see bubbles forming and light brown spots on the underside. Flip and cook for another 45-60 seconds.
- Note: You may have to adjust the heat and cook time depending on your individual stove and pan.
- Remove from heat and wrap each tortilla in a tea towel to keep warm while you cook the rest. Serve your flour tortillas warm with your favorite meals. Happy eating!
Video
Notes
- Keep kneading: The texture will be slightly crumbly when you initially mix it. As you continue kneading, the consistency will turn more uniform.
- Preheat the pan: Make sure your pan is hot before you add the tortillas. We prefer using cast iron as it retains heat the best and adds a distinct flavor.
- Watch for burning: If you see dark brown or black spots form right away, remove the pan from the burner and turn down the heat for the next tortilla.
- Oblong is okay: Don’t be obsessed with achieving the perfect circle. An oblong tortilla just adds to the authenticity of being homemade!
- Use hot water: Use the hottest water your hands can tolerate. The dough will turn out much more tender this way. If it’s too hot, use a stand mixer with a hook attachment to prevent burning your hands.
- Thin rolling: Roll the tortillas as thinly as possible. You want them to look almost see-through before cooking them.
- Don’t skip resting: Give the dough ample time to rest. This relaxes the gluten bonds, resulting in a soft, pliable texture.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Note: We’ve updated this post to include new information and helpful tips about the recipe.
