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    Home » All Recipes » Homemade Vegan Flour Tortillas

    Homemade Vegan Flour Tortillas

    Published: May 9, 2018 · Updated: Dec 17, 2024 by Marlena Luna · This post may contain affiliate links. · 13 Comments

    Jump to Recipe Pin SaveSaved!

    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.

    A stack of tortillas on a towel.

    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.

    Flour in a glass bowl.

    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.

    Flour and oil mixed in a glass bowl.

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

    A dough ball in a glass bowl.

    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.

    Tortilla with bubbles cooking in a pan.

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

    A homemade tortilla in a pan.

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

    Tortillas covered with a towel.

    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.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    A stack of cooked tortillas.

    Homemade Flour Tortillas

    prep time: 35 minutes minutes
    cook time: 15 minutes minutes
    total time: 50 minutes minutes
    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)
    Print Pin SaveSaved!

    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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    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

    Serving: 1tortilla | Calories: 13kcal | Carbohydrates: 2g | Fat: 1g | Sodium: 35mg | Sugar: 1g

    **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
    Did you make this recipe?Please consider Leaving a Review!

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    Comments

      5 from 12 votes (12 ratings without comment)

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    1. Tamara Taylor

      March 26, 2019 at 12:57 am

      Can you please let me know how many carbs are in each tortillas? Im a diabetic and I have the "Love" for tortillas but have regular ones anymore.
      Any help would be greatly appreciated.
      Thanks

      Reply
      • Where you get your protein

        March 26, 2019 at 10:30 am

        Hi Tamara! I just updated the nutrition facts to show the carbs (2 carbs in each tortilla). The facts are based on the ingredients I use so it may vary depending on your ingredients. Hope that helps!

        Reply
    2. Kristin

      February 13, 2019 at 7:14 pm

      I LOVE this recipe. I have been making very basic flour tortillas for a while to accommodate massive amounts of taco filling, or for burrtios. But the oat flour addition plus all your detailed tips have taken it to the next level for me!!! Plus any time you can sneak in more fiber I'm all for it!

      Reply
      • Where you get your protein

        February 14, 2019 at 6:57 pm

        Thank you for the great feedback Kristin! I'm so glad you loved the recipe!!

        Reply
    3. Lili

      August 15, 2018 at 2:26 pm

      Can the oil be left out?

      Reply
      • Where you get your protein!

        August 17, 2018 at 6:27 pm

        I wouldn't suggest leaving the oil out. It's a needed ingredient in this recipe.

        Reply
    4. Rachel

      July 25, 2018 at 7:24 pm

      hi I'm wondering if by any chance can use canola oil as I don't have any coconut oil?

      Reply
      • Where you get your protein!

        July 28, 2018 at 9:18 pm

        Hi Rachel! Yes, canola oil will work as a replacement.

        Reply
    5. RobertDause

      June 03, 2018 at 3:12 pm

      decent website Jarle Thorsen Unaico

      Reply
    6. Kate

      May 15, 2018 at 6:46 am

      I cannot wait until I try making my own. I need to use corn or spelt flour due to some restrictions, but I bet I'll make it happen in time.

      Reply
      • Where you get your protein!

        May 15, 2018 at 11:44 am

        Yay! Let us know how they turn out! :)

        Reply
        • Kate

          May 21, 2018 at 3:33 am

          Sooo...they were delicious. Spelt is easier to manipulate since it acts more like your regular flour than corn. They weren't exactly photo material :D but I'll get there.

          Reply
          • Where you get your protein!

            May 23, 2018 at 9:05 am

            Awesome, the spelt flour worked! I bet they were amazing despite their look! :) I've made my share of funky tortillas, you'll get it!

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    Marlena Luna in a pink sweater holding a coffee mug.

    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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