Appetizer

Vegan Tortillas Recipe

Rating 5.0
| 1
ingredients
4
steps
8
time
30m
You only need four ingredients to make these incredible and surprisingly simple homemade vegan tortillas. Use them for tacos, burritos, homemade tortilla chips, lunch wraps and more.
time
30m
ingredients
4
yield
8 servings
Servings:
8
2 1/2 cup(s)
all purpose flour, plus more for dusting
3 tblsp
vegetable oil
1 tsp
salt
3/4 cup(s)
lukewarm water
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Step 1
Gather all ingredients. In a large 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.
Step 2
Mix well until the ingredients begin to come together and form shape. Little by little, add more water to achieve the desired consistency. The dough should come together and form a ball, but should not be too sticky.
Step 3
Gently knead the dough and let the dough rest for 10-15 minutes, covered with a kitchen cloth. Divide the dough into small even sized balls.
Step 4
Flour the work surface and rolling pin. Place one dough ball on the work surface and use your palm to flatten down. Begin rolling and stretching out the dough into a circular shape.
Step 5
Roll the tortilla into an evenly round and thin circle. If the dough keeps shrinking back, allow to rest a few more minutes before rolling.
Step 6
Carefully place your tortilla in a heated skillet and allow to cook for about 2 minutes, or until you see the dough change color and air bubbles begin to form. Carefully flip over the tortilla and cook for about a minute or less. Transfer to a plate and cover to keep warm.
Step 7
Repeat steps with all remaining tortillas until cooked.
Step 8
Use vegan tortillas immediately for your favorite recipes or store for later. Store in a resealable plastic bag or airtight storage container in the refrigerator for up to a week or freeze for longer storage. Enjoy!
Nutrition Per Serving
View All
CALORIES
189
FAT
5.6 g
PROTEIN
4 g
CARBS
29.8 g
Tiffany La Forge
Tiffany La Forge is a professional chef, cookbook author, and food writer who graduated from The Institute of Culinary Education in New York City. She runs the seasonal food blog, Parsnips and Pastries, and is author of The Modern Cast Iron Cookbook.

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1 Comments
1 Comments
Sam N.

13 Sep 2021

Wonderful recipe! Highly recommended!!!

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