Name: Homemade Flour Tortillas
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 2 ¾ cups all-purpose flour; ¼ cup oat flour (see notes); 1 teaspoon baking powder; 1 teaspoon Himalayan pink salt; ¼ cup refined coconut oil (melted); 1 cup warm water

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Homemade vegan flour tortillas are a great base for burritos, tacos, enchiladas, wraps, and more! This quick and easy-to-follow recipe uses simple ingredients, so fresh tortillas are always possible.

What's great about these homemade flour tortillas is there's no yeast, so there's no rise time. They only require 15 minutes to rest before rolling them out.

Step-By-Step Instructions

These vegan tortillas are easy to make using five ingredients plus water. The detailed steps below will guide you through the process.

*Full amounts and the printable recipe are in the recipe card below.

Sift the dry ingredients into a large bowl.

A glass bowl of flour with oil drizzled on top.

Then, pour the oil over the flour.

Combine the oil and flour using a fork, pastry cutter, or your fingers.

Pour in the warm water. Mix with a wooden spoon until the dough comes together.

Dough dusted with flour next to a rolling pin.

Remove the dough from the bowl. Knead it a few times until smooth. Don't over-knead, or it can become tough.

Dough that has been divided into ten pieces.

Now, divide the dough into 10-16 smaller balls, depending on the size of tortillas you need. Flatten each ball with your hand.

Flattened dough partially covered by a towel.

Cover the pieces of dough with a clean towel. Let them rest for 15 minutes.

A piece of dough rolled flat next to a rolling pin.

Use a rolling pin to roll the dough into round tortillas. If you have a few jagged edges, simply round them off with a sharp knife.

In a hot, dry pan cook the tortillas on the first side until bubbles form.

Flip and cook on the other side for 20-30 seconds or until the bubbles begin to brown.

Tips for Soft Vegan Flour Tortillas

Don’t add too much flour
Don’t overcook
Cover freshly made tortillas with a cloth
Store in an airtight container or bag

These homemade tortillas are so soft and delicious that you’ll never return to packaged again!

Three tacos with seasoned chickpeas, lettuce, tomato, and vegan ranch.

Serving and Storage

Serving: So many Mexican dishes can be made with flour tortillas. Loaded burritos, tacos, quesadillas, fajitas, enchiladas, wraps and more.

My chickpea soft tacos are perfect with these homemade tortillas. For a more meaty filling, load them with vegan tofu ground beef.

Storage: Place the tortillas in an airtight container or bag. Store in the fridge for 2-3 days.
To freeze, place a sheet of parchment paper between each tortilla to keep them from sticking together. Store in a freezer-safe zip-lock bag in the freezer for up to 3 months. Thaw on the counter or in the fridge.

Tip: Fresh tortillas are the softest. Once stored in the refrigerator, they tend not to be as pliable.

For Protein Tortillas

This recipe is so versatile you can even make protein tortillas with it. Use your favorite unflavored protein powder to replace up to ½ cup of flour. The higher protein tortillas taste better than store-bought and will add extra protein to any meal.

We'd love to hear from you!

If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

See ya there!

Recipe

Homemade Flour Tortillas

prep time: 35

cook time: 15

total time: 50

servings: 12 tortillas

Homemade flour tortillas are great for burritos, tacos, enchiladas, wraps, and more! This quick and easy-to-follow recipe uses simple ingredients, so fresh tortillas are always possible.

5 stars (12 reviews)

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Ingredients

▢ 2 ¾ cups all-purpose flour
▢ ¼ cup oat flour, see notes
▢ 1 teaspoon baking powder
▢ 1 teaspoon Himalayan pink salt
▢ ¼ cup refined coconut oil, melted
▢ 1 cup warm water

Instructions

Sift the dry ingredients into a large bowl.
Incorporate the oil into the dry ingredients using a fork, pastry cutter or your fingers.
Pour in the warm water and mix with a spoon until the dough comes together. Finish mixing with your hands until well combined and slightly sticky.
Divide the dough into 10-16 even sized pieces (depending on the size of tortillas you want).
Roll each piece into a ball then slightly flatten using the palm of your hand.
Cover and allow the flattened dough rounds to rest for 15 minutes.
Pre-heat your pan over medium-high heat.
Roll the dough rounds out with a rolling pin. Lightly flour any area that sticks to the rolling pin. To keep the tortillas soft and pliable, add as little extra flour as possible.
Place the rolled tortilla on your hot, dry pan. Cook on the first side until bubbles begin to form on top.
Flip, and cook for another 15-20 seconds on the other side, or until the bubbles brown.
As each tortilla is finished, place them on a plate covered with a thin, slightly damp towel or paper towel.
Store leftover tortillas in an air tight container. Tortillas will keep in the refrigerator for up to 2 days or freezer for up to 2 months. If freezing, be sure to place parchment paper between each tortilla to avoid them from sticking to each other.

Notes

Measure the flour using a spoon to scoop it into the measuring cup. Then level with a knife.
Oat flour helps keep the tortillas from tearing. It can easily be replaced with more AP flour if you don't have any on hand. (Oat flour can easily be made by blending oats in a blender until finely ground)
The dough should be slightly sticky while working with it. If it keeps shrinking while rolling it out, allow it to rest for a few more minutes before proceeding.
For high-protein tortillas replace up to ½ cup of flour with your favorite unflavored protein powder.

Nutrition

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

course: Side Dishes

cuisine: Mexican

author: Marlena Luna

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Comments

5 from 12 votes (12 ratings without comment)

Homemade Vegan Flour Tortillas

Step-By-Step Instructions

Tips for Soft Vegan Flour Tortillas

Serving and Storage

For Protein Tortillas

Recipe