Soft & Flexible Vegan Flour Tortillas

These homemade vegan mini tortillas are soft, flexible and the perfect base for any filling. They’re lightly buttery from the vegan margarine, tender from the hot-water dough, and cook up with those gorgeous little air bubbles you only get from fresh homemade tortillas. Ready in just 30 minutes, and endlessly versatile, they’re the ideal base for tacos, wraps, a quick snack or just about anything you feel like stuffing inside.

I’ve been making taco nights more fun and layered with new, flavourful toppings for years. But it wasn’t until recently that I was convinced to start taking them to the next level be finally making my own tortillas. With test batch after test batch, I can honestly say these fluffy pillows of dough are perfectly suited to your next taco night, and of all my top bread recipe, they might actually be the easiest to pull off!

In my opinion, these hit so different from store bought. Warm, pliable and just chewy enough to hold their own against anything you stuff inside. Only a handful of pantry staples are needed, which is the best part about them! Flour, baking powder, vegan butter and warm water make these come together faster than you can call everyone down to the dinner table. A simple recipe that is like an instant reward is all I was going for.

The mistakes I stopped making

Years of cooking and baking have taught me that breads especially, sink or swim by the small things. I tested and walked with bread recipes like this no-knead vegan dutch over bread for years, so these tortillas could run, The temperature of the water, the rest time and the patience to roll a ball of dough thin enough so that they don’t come out looking like a pancake breakfast. Here’s what finally clicked for me:

• I don’t even try without the hot water, it’s a non-negotiable. I love how it hydrates the flour instantly and gives the dough a soft elasticity you can’t get from cold water.
• Vegan butter isn’t just here for fun. It makes the tortillas soft, pliable, and a little bit rich with salt to make them actually taste good, even if you ate them on their own.
• I find that baking powder gives them life. It doesn’t blow them up like a balloon, rather a slight puff to give them stucture.

The things that actually matter

Some foods needs patience, some need time. These? a fraction of both. I love making these, start to finish. This is what you need to keep in mind if you ask me:

• I rest the dough for 10 minutes. The gluten relaxes so you don’t need to wrestle each piece like I did in my first few batches.
• Roll them thinner than you think. I used to run into this problem a lot with our seitan recipes. The dough seemed to puff up in size so much that I learned making them thinner than you think is the real key!
• I cook these in a really hot pan. You want yours to be blistering, browning or even slightly charred in some spots for the perfect authentic feel. It’s the soul of a tortilla!
• Let them steam! I cover with a towel to keep that heat trapped and loosing up the dough so they don’t get too brittle. a total game-changer!

Soft & Flexible Vegan Flour Tortillas

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• Author: Olivia Biermann
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 8 tortillas
• Category: breads
• Cuisine: Mexican
• Diet: Vegan

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Description

These homemade vegan mini tortillas are soft, flexible and the perfect base for any filling. They’re lightly buttery from the vegan margarine, tender from the hot-water dough, and cook up with those gorgeous little air bubbles you only get from fresh homemade tortillas. Ready in just 30 minutes, and endlessly versatile, they’re the ideal base for tacos, wraps, a quick snack or just about anything you feel like stuffing inside.

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Ingredients

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp vegan margarine or softened butter or coconut oil
• 1/2 cup hot water
• avocado or olive oil for the pan (optional)

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Instructions

1. Add flour baking powder and salt to a mixing bowl and quickly whisk to combine. Add the margarine and hot water and mix to form a dough. Use your hands to knead it until it is a smooth dough ball.
2. Wrap in plastic wrap or cover with a damp towel and let sit for 10 minutes.
3. Cut the dough into 8 equal pieces.
4. Roll each piece into a ball, then use a rolling pin to roll it as thin as you can. It might not be perfectly round but that’s okay!
5. Heat a cast iron skillet or frying pan over medium-high heat. Add a drizzle of avocado oil (optional) and spread it around. Add one or more tortillas (as long as they aren’t overlapping) and cook 30 seconds until bubbles appear on the surface. Flip and cook another 30 seconds. There should be some golden brown spots.
6. Remove from heat and cover with a dish towel or bowl so they don’t dry out while you cook the other ones. Repeat with remaining dough, then serve warm.

Store at room temperature in an airtight container or bag for 2-3 days or freeze for up to 2 months.

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