How to Make Flour Tortillas | Vegan, Quick & Easy Recipe

Learn how to make flour tortillas with this easy and homemade flour tortillas recipe. Homemade flour tortillas taste way better and are much cheaper than buying them at the store. You’ll never want to buy them again!

How to make soft, delicious and vegan flour tortillas.

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.

How Do You Make Flour Tortillas

Making flour tortillas at home is one of the easiest foods you can possibly cook!

You only need 4 ingredients and they are common pantry items everyone should have in their kitchen at all times. You need flour, salt, a fat (either oil or shortening or lard), and water of course.

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!

Ingredients for Flour Tortillas

What Makes This Recipe a Vegan Flour Tortilla Recipe

Traditionally many people used lard instead of vegetable oil to make flour tortillas.

Of course we don’t want to consume lard, a fat derived from the fat of animals, 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.

How to Make vegan flour tortillas with basic pantry ingredients. Recipe by Mexican Made Meatless

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.

Do You Have to Use Baking Powder to Make Flour Tortillas

The short and quick answer is a firm no!

Well, every family has its own recipe 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.

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. Then you want to also make sure that you’re mixing the ingredients well and the kneading will also add air.

Another trick is that when the tortilla is on the comal cooking, 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 Make vegan flour tortillas with basic pantry ingredients. Recipe by Mexican Made Meatless

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.

Homemade Easy and Cheap Vegan Flour Tortillas

How to Make Flour Tortilla | Vegan, Quick & Easy Recipe

Nancy Lopez-McHugh & MexicanMadeMeatless.com
Learn how to make soft flour tortillas at home, it's so easy and cheaper than buying them at the store. Plus homemade flour tortillas taste way better than the packaged stuff — you'll never want to buy them again! Go on try my flour tortillas recipe today.
4.88 from 16 votes
Save Recipe
Prep Time 5 mins
Cook Time 2 mins
Resting Time 10 mins
Course accompaniment, Side Dish
Cuisine Mexica, vegan, vegan mexican
Calories 1393 kcal

Equipment

  • rolling pin,
  • comal or griddle or large pan
  • clean kitchen towel for covering the cooked tortillas
  • bag or container with a lid to store the tortillas

Ingredients
  

Ingredients

  • 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

Instructions
 

Instructions

  • 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.

Video

Notes

* The actual water amount will depend on the conditions of your kitchen. If it’s a hot and humid day you’ll likely need about the same or less water. If it’s a cold and dry day you’ll likely need more water. Take your time and work the water into the dough slowly.
** This recipe makes 10 to 12 flour tortillas perfect for tacos. If you’d like you can make larger tortillas or alternatively you can also double or triple the ingredients for larger batches.
*** Watch the video for a visual guide
 
You DO NOT need to add baking powder to get bubbly tortillas. In fact, I find that it actually makes them tougher…but to each his own. 

Nutrition

Serving: 12servingsCalories: 1393kcalCarbohydrates: 191gProtein: 26gFat: 58gSaturated Fat: 46gSodium: 2339mgPotassium: 268mgFiber: 7gSugar: 1gCalcium: 38mgIron: 12mg
Keyword flour tortillas recipe, homemade flour tortillas, vegan tortillas
Tried this recipe?Mention @MexicanMadeMeatless or tag #mexicamademeatless!

How to Store Homemade Flour Tortillas

If you have any leftovers you can store them in the refrigerator.

Simply put them in an airtight container or a ziploc bag.

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.

How to make Mexican flour tortillas or tortillas de harina. This recipe is vegan, inexpensive and easy to make with basic pantry items.

Troubleshooting Flour Tortilla Problems

  • My Tortillas Turned 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

Some Of Our Recipes Using Flour Tortillas

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 abuelitas 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 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.

Bean, Spinach & Goat Cheese Burrito
Bean Burritos (click for recipe)

 
♫Music By♫ Nicolai Heidlas from HookSounds.com
Royalty Free Music from HookSounds https://www.hooksounds.com

(*recipe updated April 2020)

Similar Posts

81 Comments

  1. Homemade flour tortillas, in my mind, rate better than homemade sandwich bread any day! Also they have such a vast number of ways that you can incorporate them into a meal. That picture of them does look amazing and tasty. Great post.

  2. I had no idea flour tortillas were so relatively easy to make myself! I’ll definitely have to try, store-bought just never tastes as good as fresh-made.
    Love the story in this post 🙂 There are certain foods that will always evoke my dad and I in the kitchen, me with a way-too-large apron, bursting with pride I was helping him cook.

  3. What a great story! You are so lucky to have a cooking family. I have made corn tortillas, never flour – I would definitely like to, as I have had homemade (only in restaurants) and you are right, you can’t compare it to the plastic stuff! Well, my mom wasn’t much of a cook so for me nostalgic foods are foods that remind me of her, or things we ate together, or strange store bought things she “cooked” for me but that we ate together … But mashed potatoes I think are number 1. She told me that when she was pregnant with me she ate giant bowls of of them with tons of salt and butter and somehow eating that dish always makes me feel good. Now that she is gone I feel close to her when I eat them! (Too bad she didn’t each something a less carby right? lol)

    1. Hi Trix, Thank you sweetie. Wow, that is so cool and funny 🙂 So one can say that you’ve been comforted by mashed potatoes since you were a fetus, hehe. I’m sorry your mother is gone but here spirit is there with those beautiful memories you’ve formed. Thanks for sharing your story.

  4. This hands down is my fav post from you, (i’m sure there will be more in the future) I love the mention of your papi (we also call our dad papi) and your abuelita, lovely memories. Flour tortillas were one of my biggest hurdles. I so wanted them to taste like my mami’s but when I realized they never would, but still be loved I was happy. Here in South Texas flour tortillas are king!! Thank you for sharing!

  5. What a beautiful post. Food can evoke such wonderful memories. I think your tortillas look absolutely perfect to me. They look so light and flaky. When you ask what food brings me fond memories… it’s got to be some kind of rice and curry meal. Yes… what do you expect from a curry girl. My mother is the best Sri Lankan cook I know and I pray that I will get her knowledge in the kitchen. I keep telling her to publish a family cookbook, but she follows no specific recipes. She’s just a pinch here and a dash there kind of cook. So I try to get her to walk me through her recipes and document them the best I can. Somehow there something always missing. She’s just go the magic touch. : ) Have a great weekend. ~ Ramona

    1. Hi Ramona, Thank you so much 🙂 Your mom sounds like an amazing cook. What a treat to eat her food and watch her cook. I’m sure her knowledge is inside of you too. You should totally work on a family cookbook. You too have a great weekend!

  6. What a lovely post! Food memories are just the best, love how your abuelita spoiled your papi, with warm fresh tortillas. You would be proud of me, I am no expert and mine never look as perfect as yours, but i do make my own on many occasions 🙂
    Hugs and love, wishing you a perfect weekend…

  7. Growing up in South Texas, I too have great memories of my abuelita’s home cooking….especially her tortillas. As as an ex-pat living in Germany, I’ve had to fend for myself when it comes to Tex-Mex. I learned to make my own tortillas and I can say that they are just about perfect now. Only took me three years. I know what you mean when you say that making tortillas never gets repetitive. On some Sundays I’ll cook up a batch of tortillas and whip up some chorizo (homemade) and eggs and have an awesome breakfast. MMMM getting hungry just thinking about it.

  8. Those tortillas are making my mouth water! And you know, I do not know that I’d be able to choose my most nostalgic food! But now I’m totally thinking about it!

  9. There’s something about food memories that really go straight to the heart, isn’t there? Hard to put into words, like many of our most meaningful experiences…

  10. You seem like a professional in cooking, photography and writing. I read your post carefully enjoying every bit of it. Since gluten free I sometimes make tortillas from masa harina flour.

  11. You got me all hungry for some of your flour tortillas and then I clicked on your link to get your book and I find that the link is NOT WORKING!!! AWWW DARN! HAHAHA! =D

  12. 5 stars
    great recipe, and your story to go along with it about your grandma and papi is just beautiful. keep writing your stories, I really enjoy them

  13. First time making flour tortillas and used this recipe. Pretty impressed.. sooo tasty! Video was very precise!

  14. Pingback: Frugal Living: 10 Things I No Longer Buy to Save Money - The Blissful Budget
  15. Pingback: Frugal Living: 10 Things I Don't Buy to Save Money - The Blissful Budget
  16. 5 stars
    I just made flour tortillas using your recipe for the first time ever. they turned out perfect. I’m so happy and will not want to get them at the store anymore. Thanks!

  17. 5 stars
    Made this today! it was so easy, only problem I had was getting them to come out round, mine where anything but round. other than that they were great. ate them with mushroom fajitas

  18. 5 stars
    I just made these tonight and I’m never buying store bought again. I’ll post on IG @VEGGIESTRONG_AP the results if you want to see but wow! Amazing.

  19. 5 stars
    I love this recipe. You make it look so easy too. I’ve only made traditional flour tortillas, but I think I have to try this method with oil.

  20. I loved this recipe! I did make just a couple of minor changes to the process so I thought I’d share. I followed the ingredients to a T then after letting it rest, I separated it into 6 equal size balls of dough, which I rolled out to burrito size. After cooking them according to your instructions, I put them in a gallon size bag and sealed it to let them sweat. Doing that made them workable for burritos. They came out AMAZING! Thank you for this recipe! I will never buy flour tortillas again!

  21. 5 stars
    Made these for breakfast today and they were delicious! Made them with olive oil instead of vegetable oil and turned out well. Can’t go back to eating store bought tortillas. Will make again!

    1. Thank you Ava, I’m so happy to hear this. Once you’ve had homemade tortillas it is very hard to go back to the store bought ones. Enjoy!

  22. Hi Nancy,
    This recipe sounded so amazing. Thanks for sharing every details clearly. I couldn’t wait to try for my parents.
    Thanks once again!

  23. 5 stars
    Made them several times and I am finally happy at how perfect this recipe is. They taste so good just need to practice the perfect shape.

Leave a Reply

Your email address will not be published.

Recipe Rating