Learn how to make flour tortillas with this easy and homemade vegan flour tortillas recipe. Homemade tortillas taste way better, are much cheaper than buying them at the store and you only need a few simple ingredients. You’ll never want store-bought tortillas again!
What Are Flour Tortillas
Tortillas de harina or flour tortillas are a Mexican flatbread commonly eaten in the Northern states of Mexico. However nowadays, they have become popular throughout the whole country.
These soft tortillas are incredibly easy to make at home. It’s really just mixing dry ingredients with wet ones, forming a dough ball and using a rolling pin to roll out into a thin round tortilla.
Unlike corn tortillas these vegan tortillas are made with all purpose flour and you don’t need a tortilla press to make them.
In my Mexican home growing up they weren’t the traditional tortillas but my mom would treat us to these fresh tortillas now and then.
It’s really not difficult to make your own tortillas, neither flour or vegan corn tortillas, they’re easy to make. They won’t break the budget and you can serve with your favorite fillings or even enjoy with some regular or vegan butter — they’re heavenly plain like this!
Flour Tortilla Ingredients
You only need 4 basic ingredients and they are common pantry items everyone should have in their kitchen at all times.
- all purpose wheat flour
- a fat (either oil or vegetable shortening…some meat eaters use lard)
My tortillas recipe is not for gluten-free tortillas — if you want that then make my corn tortillas recipe.
Please note that I’ve never tested it out with whole wheat flour or gluten free flour mixes. The main ingredient is regular white wheat flour you find at any grocery store.
For the best results and to get the same soft flour tortillas you see in these photos and video, follow the recipe exactly and also read over all of the tips and troubleshooting information below.
What Makes This Recipe a Vegan Flour Tortilla Recipe
Traditionally many people used lard instead of vegetable oil or vegetable shortening to make flour tortillas. Lard was and still is a common ingredient in a lot of Mexican food.
Of course we don’t want to consume lard, which is an animal fat made from rendered pork skin, so oil is the best vegan option.
My recipe uses vegetable oil and I have also used olive oil and melted or liquid coconut oil with good results. Experiment to find your favorite.
But note that this recipe doesn’t contain any animal products and therefore making it a vegan tortilla recipe
Why Is Baking Powder Used in Flour Tortillas
Some people use baking powder so that the tortillas will have the air bubbles and make them puff up when they are cooking. It’s intended as a leavening agent — much like yeast with loaves of bread or pizza dough.
Do You Have to Use Baking Powder to Make Flour Tortillas
The short and quick answer is a firm no!
Every family has its own flour tortilla recipes and some people like to add baking powder to their tortilla mix, but there are plenty that chooses not to.
I’m one that chooses not to and finds baking powder unnecessary in flour tortillas.
In the many years I’ve made homemade flour tortillas only a couple of times have I ever used baking powder, and I was not happy with the results.
I have found that baking powder actually makes the masa or dough tougher. It dries out the dough and makes it harder to roll out the tortillas into flat disks.
The video and photos you see, I didn’t use any baking powder or leavening agent. The tortillas still puff up very nicely, as you can.
I find that using warm water, making sure the tortilla dough is well hydrated and that the raw dough is allowed to rests in room temperature sufficiently, this will guarantee those nice air bubbles.
How to Make Flour Tortillas
Making flour tortillas at home is one of the easiest Mexican foods you can possibly cook. Best of all the ingredients are easily found all over the World. So there’s no excuse for not making authentic Mexican flour tortillas.
The ingredients are mixed together, allowed to rest, shaped into small balls, rolled out into flat disks and then cook for a few minutes on a hot comal.
It’s truly so easy that even children can learn to make tortillas de harina at home!
How to Make Flour Tortillas Light, Airy and Puffy Tortillas
I have personally found that the key to making flour tortillas light, airy and puff up, is to let them rest so that the flour has a chance to hydrate well.
Leave to rest and cover the mixing bowl with a damp towel or even damp paper towels will work, just don’t let them touch the dough. You could also use plastic wrap.
Then you want to also make sure that you’re mixing the ingredients well. All the kneading will also add air.
Another trick is that when the tortilla is cooking on the comal, use a paper towel or a clean kitchen towel. As you see the air bubbles appear you can gently press on then to help more air build up and create more airy tortillas. (Watch the video for a visual guide.)
How to Store Homemade Flour Tortillas
If you have any leftovers you can store them in the refrigerator.
Simply put cooked tortillas in an airtight container or a Ziploc bag. A thick freezer bag will also work.
How Long do Homemade Tortillas Last
They’ll keep fresh in the refrigerator for about a week. Just make sure there’s no moisture on them.
Troubleshooting Flour Tortilla Problems
Below are some common questions and problems that may arise when making flour tortillas. Please let me know if you have any further questions.
Why Did My Tortillas Turn Out Dry
Too much flour was added when rolling them out or not enough water was added when making the dough. Another reason is not allowing them to rest and let the flour hydrate properly.
My Tortillas Crack When I Fold Them
Again it can be a water or hydration issue. Or if they’re rolled out too thinly they’ll tend to crack.
What if I Don’t Want to Use Oil
You can use vegetable shortening instead. Use 2 to 3 Tablespoons.
Can you Freeze Flour Tortillas
Yes you can! Place a piece of parchment paper between each tortilla so that they don’t stick together and fall apart when defrosting. Additionally you can easier to take out just a few as needed instead of defrosting the whole batch.
How to Keep Flour Tortillas Warm
Place the cooked flour tortillas on a plate and cover them with a cloth or place inside of a partially opened Ziplock bag.
Why Aren’t My Flour Tortillas Perfectly Round
Don’t stress this out, the shape is less important than the taste. It takes a lot of practice getting perfectly round tortillas. Additionally the first tortilla always seems to come out worse than the rest — kinda like the first pancake.
How to Serve Flour Tortillas
Freshly, still warm, homemade flour tortillas are a million times better than those from the grocery store. They taste delicious with just a little salt or some butter spread on them.
Below are just a few of the countless ways you can serve flour tortillas.
- Bean, Spinach & Goat Cheese Burritos
- Zucchini Blossom Quesadillas | Quesadillas De Flor De Calabaza
- Healthy Cinnamon Sugar Tortilla Chips
- Make quick and easy burritos with refried black beans and a homemade salsa.
- You can also use these to make burritos or tortilla wraps.
- Soft tacos are another great use.
- Spread with almond or cashew butter
- Spread with peanut butter. I also like to add banana slices with the peanut butter.
Flour Tortillas Recipe | Vegan Flour Tortillas Recipe
Ok amigos, check out my super easy flour tortillas recipe below. Remember it’s quick, easy to make and also a delicious vegan recipe! You’re going to love it and promise the store bought flour tortillas will never taste the same again.
How to Make Flour Tortilla | Vegan, Quick & Easy Recipe
- rolling pin,
- comal or griddle a non-stick pan or cast iron pan work too
- clean kitchen towel for covering the cooked tortillas
- bag or container with a lid to store the tortillas
- 2 cups all-purpose wheat flour
- 1 teaspoon salt adjust to taste
- 4 Tablespoons vegetable oil
- 3/4 cup lukewarm water maybe less or more*
- extra flour for dusting
- In a mixing bowl mix the flour and salt until well combined, make a well in the center, and add in all of the oil and half of the water. Mix until well the ingredients are coming together and little by little adding more water until your dough comes together and isn’t sticky. Please notice that depending on the conditions of your home you may need to add more or less water to get the dough to come together. Drizzle just a little bit of oil into the bottom of your mixing bowl, then place the dough back in the bowl, cover and allow to sit for 10 to 15 minutes.
- After 10 to 15 minutes check on the dough. It should be soft, moist, stretchy, and easy to work with. If it isn’t then cover and let it sit for another 10 minutes. Divide the dough into small even-sized balls around the size of golf balls. Shape them into proper balls then place the little balls back into the bowl and cover. Place your comal/griddle/pan on the stove over medium-high heat. While you wait for it to warm up you can begin rolling out the tortillas.
- Dust your work surface with a little bit of dust, and also rub the rolling pin with some flour too. Place one dough ball onto the work surface, use your palm to flatten down. Then begin rolling and stretching out the dough into a circular shape and to 1/8th of an inch thick. Don’t stress it if your tortillas aren’t perfect circles — it’s the taste, not the shape that matters most. Carefully place your rolled out tortilla on the comal/griddle/pan and allow to cook for about 2 minutes or until you see the dough change color and air bubbles begin to form. (Please watch the video for a visual guide).
- Carefully flip over the tortilla and cook for about a minute or less — you’ll see more air bubbles for and it cooks rather quickly so keep an eye on it so that you can take it off the heat. The tortillas should be soft and little golden spots, but not be hard or crispy — they need to bend and roll with ease. Once cooked cover the tortilla in your clean kitchen cloth to keep warm.
- Next, roll out another dough ball into a tortilla repeating step number 3. Once you get the hang of it you’ll be able to time the cooking perfectly so that you can be rolling and cooking the tortillas at the same time without having to stop. Serve your tortillas warm as desired and store any leftovers in the fridge inside a plastic bag or a sealed container.
Flour Tortillas Are Comfort Food
One of my fondest childhood memories is of my abuelita spoiling, in her own way, her son-in-law, that would be my Papi (father). She would hear that he was coming to visit her and would go into her kitchen to prepare a special treat for my Papi.
She would make him homemade flour tortillas. I never saw her do this for anyone else and often wonder if she ever made them for any other son-in-law of hers.
My abuelita’s tortillas were always so soft, warm and unlike any other I have ever tasted.
You may be wondering what the big deal is about flour tortillas, they are not commonly found in my parent’s hometown. Flour tortillas are not as common as corn on every Mexican table. They seem to be consumed the most in the northern states of Mexico and in Tex-Mex cuisine.
My mother also makes amazing flour tortillas, and it was a special treat we had every once in a while or when we ran out of corn ones.
I would watch my mom prepare the dough, divide it into small balls and roll them out so fast that she could almost keep up with us scarfing them down.
I was too busy eating and being a rebellious teenager to see the exact ingredients and appreciate the work that goes into making tortillas. But at least I could acknowledge that my mother’s tortillas were the best tortillas ever made by anyone in the US, period!
It was because of these fond childhood memories that one day I decided to learn to make my own flour tortillas. It’s been nearly a decade and I can proudly say my own are pretty darn good.
♫Music By♫ Nicolai Heidlas from HookSounds.com
Royalty Free Music from HookSounds https://www.hooksounds.com
(*recipe updated September 2022)