Vegan Flour Tortillas
Ever had a tortilla, fresh from the skillet? Now's the time. Perfectly soft and chewy, these homemade vegan flour tortillas puff up beautifully in the pan and are ideal for your next burrito.
Ingredients
- 2 cups all-purpose flour 250g
- 2 teaspoons baking powder 8g
- 1 teaspoon fine sea salt 5g
- 2/3 cup warm water 150ml
- 4 tablespoons neutral oil such as avocado, canola, or sunflower oil, 60ml
Instructions
Make the dough
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the warm water and oil. Stir with a wooden spoon or sturdy spatula until the mixture comes together into a shaggy dough and there is very little dry flour remaining in the bowl.
Knead the dough
- Transfer the dough to a lightly floured work surface. Knead for 3–5 minutes, until the dough becomes smooth, soft, and elastic.
- The dough should feel soft and slightly tacky but should not stick heavily to your hands or the work surface. If it feels very dry or crumbly, add a little more warm water, 1 teaspoon (5ml) at a time. If it is very sticky, dust the surface with a small amount of flour.
Divide and rest
- Divide the dough into 8 equal pieces for larger tortillas or 10 equal pieces for slightly smaller tortillas. Shape each piece into a smooth ball by gently pulling the edges underneath.
- Place the dough balls on a lightly floured surface and cover them with a clean kitchen towel or plastic wrap. Let them rest at room temperature for 30 minutes. Resting relaxes the gluten, making the tortillas easier to roll without shrinking back.
Preheat the skillet and roll
- Near the end of the resting time, preheat a large cast-iron skillet or heavy-bottomed skillet over medium-high heat for several minutes. Do not add any oil to the skillet.
- Keep the dough balls covered and work with one at a time. Lightly flour the work surface and flatten one dough ball with your hand.
- Roll it into a very thin circle, about 7–8 inches (18–20 cm) in diameter. Turn the dough occasionally as you roll to help keep the tortilla evenly shaped and prevent it from sticking. Use only as much additional flour as needed.
Cook the tortillas
- Carefully place the rolled tortilla in the hot, dry skillet. Cook for 30–45 seconds, until bubbles begin to form across the surface and the underside has scattered golden-brown spots.
- Flip the tortilla and cook for another 20–30 seconds, until the second side develops light brown spots. The tortilla should remain soft and flexible rather than becoming crisp.
- Transfer the cooked tortilla immediately to a clean kitchen towel and cover it.
- Repeat with the remaining dough balls, adjusting the heat if necessary. If the tortillas brown almost immediately, reduce the heat slightly. If they remain pale after about 45 seconds, increase the heat.
Keep them soft
- Stack each freshly cooked tortilla on top of the previous ones and keep the stack wrapped in the kitchen towel. The trapped steam softens the tortillas and keeps them pliable.
- Serve warm, or let them cool completely before transferring them to an airtight container or resealable bag.
Notes
- Knead until smooth. Knead the dough for at least 3 minutes, probably 5, until it feels smooth, soft, and elastic. Don't cut the time short.
- Rest. Resting the dough relaxes the gluten for easier to roll/shape tortillas.
- Cover up. Always keep the dough covered when you aren't working with it. You don't want it to dry out.
- Adjust the heat if necessary. If the tortillas brown too fast, lower the heat. If they're still pale after about 45 seconds, increase the heat.
- Storage. Let the tortillas cool completely, then seal them in a freezer bag or an airtight container. They'll keep at room temperature for up to 3 days or in the fridge for up to 1 week. You can also freeze them for up to 3 months; I'd put a layer of parchment paper between each tortilla, though. Thaw at room temperature.
Nutrition
Serving: 1tortilla | Calories: 176kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 398mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 64mg | Iron: 2mg