Easy Soft Vegan Flour Tortillas

Learn how to make homemade vegan flour tortillas with simple ingredients and step-by-step instructions. Perfect for tacos, quesadillas, and wraps!

5 from 2 votes

Prep Time 15

Cook Time 10

Resting Time 15

Total Time 40

Course Vegan Basics

Cuisine Mexican

Servings tortillas

In a large mixing bowl add the flour and stir in the salt. Now add in the oil or vegan butter, and use your hands to crumble it into the dough so it's evenly combined. The dough will have an even crumbly texture.
Next, add in the very warm water and stir with a spoon until a shaggy dough forms. You might have to put a little strength into it! ;)

Transfer the dough to a lightly floured work surface and knead for 2-3 minutes or until smooth.
Cut the dough into 8 equal pieces, and form them into round balls.
Cover the dough balls with a tea towel and allow them to rest for at least 15 mins to relax the gluten. This makes the tortillas easier to roll out!

Pre-heat a cast iron skillet on medium heat.
Roll out the balls until they are nice and thin. I like to be able to almost see through the dough. The dough should be quite thin for best results.
Don't worry about making them perfectly round. It's more important to have the dough equally thin throughout so it will cook evenly.
Once the pan is hot, start cooking your first tortilla. Within around 30 seconds you should see some large bubbles forming. See photos for reference.
Once the tortilla has some nice brown spots flip it and cook the other side. The dough should appear cooked around the edges when it's ready to remove from the pan. Each tortilla takes around 1-2 mins to cook.
If the tortillas are burning and the pan is smoking, turn the heat down. If the tortillas are taking too long to cook, turn the heat up. We want to see now golden and even dark brown spots without too much burning or charring on the tortillas.

After each tortilla is cooked, immediately wrap it up in a kitchen towel. They will all be wrapped up in the same towel.
Store any leftover tortillas in a ziplock back for 1-2 days.
They can also be frozen for future use. Freeze in a ziplock bag with a little parchment paper between each tortilla. These are SO soft and delicious! Enjoy!

Note: Nutritional information is approximate and may vary depending on the brands and specific ingredients used.

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