I know, I know, making your own tortillas sounds like a juice-is-not-worth-the-squeeze kind of task. I PROMISE, it is not. These Vegan Flour Tortillas are so easy, so dependable, and so soft it’ll make your next soft taco taste like the best thing you’ve ever eaten.
If you’ve got some basic ingredients and the tiniest bit of patience, you’re like 40 minutes away from delicious tortillas that blow the plastic-wrapped ones out of the water.
Keep this easy recipe in your back pocket for hummus wraps, make-ahead lunches, taco night, road trips, or whatever chaos your week throws at you.
To complete your Mexican-Inspired meal, try these recipes:
- Homemade Guacamole
- Sweet Potato Black Bean Quesadillas
- Vegan Sweet Potato Quinoa Chili
- Vegan Cauliflower Tacos
For more DIY pantry-staples, try this Homemade Rye Bread or Homemade Vegan Granola.
Why You’ll Love This Recipe
- Simple Ingredients – Just five pantry staples you already have or can be easily found in the grocery store.
- No Special Equipment Needed – This is a simple recipe with no special skills required. A rolling pin works just fine, you don’t need a fancy tortilla press. But if you have one, I’m jealous.
- Vegan and Customizable – No dairy or eggs here! You can also add some herbs, spices, or whatever flavors you please to make them your own.
- Perfect Texture – Soft enough to fold, sturdy enough to wrap your favorite fillings.
Ingredients
- All-purpose flour – Basic, reliable, perfect for that soft chew you want in homemade tortillas. I haven’t tried this yet with gluten-free flour, but I suspect it would work with a 1:1 gluten-free flour replacement.
- Salt – Balances out the flavors, don’t skip it.
- Baking powder – Gives the dough some fluff and structure.
- Warm water – Helps the flour hydrate and makes the dough easier to knead.
- Neutral oil – Think vegetable oil, avocado oil, or canola oil – adds moisture and structure. You can use olive oil, but it may add a bit of a flavor to the tortillas. You can also swap for melted vegan butter if you want a buttery flavor to your tortilla.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large bowl
- Rolling pin
- Cast-iron skillet or non-stick pan
- Clean kitchen towel or tea towel
How to Make
This is a detailed step-by-step guide on how to make this recipe including photographs. For the quick version, skip ahead to the recipe card below!
Start by mixing the dry ingredients in a large mixing bowl. Stir in your oil, then add your warm water and stir everything together until a shaggy dough forms.
Flour a large working surface and transfer the dough onto it. Knead for a few minutes until the dough smooths out. Once it feels good – soft, smooth, not sticky – divide it into 12 equal pieces and roll each one into a ball.
Place the balls on the floured surface and lightly flour the tops of each one (this is so the raw dough does not stick to the towel). Cover with a clean kitchen towel, and let them rest for 30 minutes.
While your dough is napping, preheat a skillet over medium-high heat. No oil needed – just let that pan get nice and hot.
Grab a dough ball, flatten it into a disc with your hands, then roll it out into a 7-8 inch circle using a rolling pin. Don’t worry if they aren’t perfect circles!
Place the tortilla onto the hot pan. Let it cook for 30 seconds to a minute per side, or until brown spots start forming and it smells like you know what you’re doing. Flip and repeat.
If the first tortilla cooks too quickly or gets too dark, turn down to medium heat.
Place the cooked tortillas into a large skillet and place the lid on to keep them warm and soft while you finish cooking the rest. Repeat until all 12 are done.
That’s it! Enjoy!
How to Serve
These homemade tortillas are a great way to upgrade your entire meal plan. Here’s how to use them:
- Use as a base for vegan lunch wraps with hummus, fresh veggies, or leftover roast chickpeas.
- Fill with slow cooker vegan chili, taco meat, or spicy black beans for dinner.
- Spread with nut butter and banana for an easy breakfast or healthy lunch idea.
- Go big and double the dough for burrito-sized tortillas or larger tortillas.
How to Store
- Room Temperature: Keep your fresh tortillas in an airtight container at room temperature for 2-3 days.
- Fridge: If you’re prepping for the week or just made way too many (nice), toss them in the fridge for up to 5 days. Reheat on a skillet for best results – microwave if you’re in a rush.
- Freezer: To freeze, layer each tortilla between a piece of parchment paper and store in a freezer-safe bag. They thaw fast and still taste great.
More Tips
- Not Vegan? Use melted butter instead of oil. Use for your next taco night with ground beef or shredded chicken.
- Gluten-Free? You can try turn this recipe into gluten-free wraps with a 1:1 gluten-free replacement flour blend. A single-ingredient gluten-free flour (like almond flour or tapioca flour) would probably not work.
- No nonstick skillet? Brush melted vegan butter or coconut oil on each tortilla before cooking.
- If your tortillas are too stiff, your pan might be too hot or you overcooked them – go for golden brown, not crispy
- Letting the dough rest is not optional – the dough rest relaxes the gluten and makes rolling easier
- Don’t stack hot tortillas without covering them – they’ll dry out faster.
- If the dough is too sticky, add a little flour. If it’s dry, wet your hands and knead it a bit more.
FAQ
Yes. Mix it up, wrap it in plastic or cover the bowl, and refrigerate for up to 24 hours. Let it come to room temperature before rolling.
You can swap up to half of the all-purpose flour for whole wheat flour. If you swap more, it will be too dry.
Either they’re too dry or not cooked enough. Make sure you’re using enough oil and not skimping on the dough rest time.
Absolutely. Use the dough hook and let it run until smooth, about 4–5 minutes.
Totally. They’re soft tortillas that actually fold and hold, so you can fill them with your favorite fillings and not worry about blowouts.
Yes. The tortillas will be flat and dense without it.
Of course! Flip to your hearts content.
Vegan Flour Tortillas
Equipment
- Cast iron skillet (or non-stick pan)
- Clean kitchen towel or tea towel
Ingredients
- 2 ½ cup all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup warm water
- ¼ cup canola oil
Instructions
- Mix flour, salt, baking powder. Add oil, stir again. Add water and stir until shaggy dough forms.
- Transfer the dough to a lightly floured working surface, knead for a few minutes until the dough is smooth.
- Divide into 12 pieces, roll each piece into a ball and place on a floured surface. Flour the tops of the dough and place a kitchen towel overtop. Rest for 30 mintues covered.
- Preheat a non-stick or cast iron skillet over medium-high heat.
- One by one, on your floured work surface, shape each dough into a disc then use a rolling pin to roll the dough into a circle. About 7-8inches in diameter.
- Place each tortilla on the heated skillet and cook for 30s – 1 minute each side or until light brown spots form.
- Transfer to a large high-walled skillet and and place the top on to retain heat and moisture. Use a tortilla basket if you’re cool enough to own one.
- Repeat until all dough is used.
Notes
More Tips
- Not Vegan? Use melted butter instead of oil. Use for your next taco night with ground beef or shredded chicken.
- Gluten-Free? You can try turn this recipe into gluten-free wraps with a 1:1 gluten-free replacement flour blend. A single-ingredient gluten-free flour (like almond flour or tapioca flour) would probably not work.
- No nonstick skillet? Brush melted vegan butter or coconut oil on each tortilla before cooking.
- If your tortillas are too stiff, your pan might be too hot or you overcooked them – go for golden brown, not crispy
- Letting the dough rest is not optional – the dough rest relaxes the gluten and makes rolling easier
- Don’t stack hot tortillas without covering them – they’ll dry out faster.
- If the dough is too sticky, add a little flour. If it’s dry, wet your hands and knead it a bit more.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on May 8, 2025
