Homemade Soft Vegan Flour Tortillas Recipe (+Video)
User Reviews
5
Homemade Soft Vegan Flour Tortillas Recipe (+Video)
Description
The Homemade Soft Vegan Flour Tortillas combine all-purpose flour, baking powder, salt, vegetable oil, and hot water to create a smooth dough. After mixing and kneading until elastic, the dough is divided and rested to improve texture and make rolling easier. Each portion is rolled into thin circles about six inches in diameter before cooking on a preheated cast iron skillet.
Cooking the tortillas briefly on a hot surface causes them to puff slightly and develop light brown spots while remaining soft and pliable. This softness makes them easy to fold or roll for tacos, burritos, or wraps. The recipe advises not stacking uncooked tortillas to avoid sticking and to keep cooked tortillas warm and moist by wrapping them in damp towels.
Reheating instructions include microwaving in short bursts or reheating on a skillet, which helps maintain their soft texture. The straightforward approach yields tortillas suitable for a range of plant-based meals or everyday use at home.
Avoid stacking uncooked tortillas to prevent sticking and sogginess.Wrap cooked tortillas in damp paper towels to keep them soft and prevent drying out.Reheat tortillas in the microwave for 30-second intervals or in a skillet to warm before serving.
Ingredients
- 3 cups all-purpose flour plus a little extra for sprinkling
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup water not boiling water, hot
Instructions
- Make the dough: In a large mixing bowl add all-purpose flour, salt, and baking powder. Mix well.
- Make a well in the center, and add oil, and stir until it resembles coarse crumbs.
- Pour in hot water and stir to combine. Knead it for about 2 minutes until the dough is smooth and elastic. (If you press your finger on the dough and it springs back and is no longer sticky, your dough is ready.
- Divide and flatten the dough: Transfer the dough to a well-flour surface, and divide it into 16 equal portions.
- Roll each piece into a small ball, and let them rest for about 15 minutes (and up to one hour).
- After resting, press down the ball with your palm. Using a lightly floured rolling pin, roll each piece into a circle about 6 inches in diameter or until it is very thin.
- Cook the tortillas: Place a cast iron skillet on medium-high heat. When it’s very hot, place one piece of uncooked tortillas into the skillet. Cook for 30-60 seconds or until bubbles start to form on the surface. (Before placing the tortilla in the skillet, shake off any excess flour. If there is any flour left in your skillet, wipe it out between cooking tortillas.)
- Flip it and you should see golden brown spots on the surface. Cook the other side for about 30-60 seconds. (If it takes longer for you to see bubbles or brown spots, increase the heat accordingly)
- Serve warm and enjoy!
Notes
- Avoid stacking uncooked tortillas to prevent sticking and sogginess.
- Wrap cooked tortillas in damp paper towels to keep them soft and prevent drying out.
- Reheat tortillas in the microwave for 30-second intervals or in a skillet to warm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Tortillas
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Sodium | 172mg | 7% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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