Vegan Flour Tortillas
These humble soft vegan flour tortillas are worth making from scratch. They taste a thousand times better than store-bought tortillas and can be stored in the fridge to use throughout the week.
Servings: 16 tortillas
Ingredients
- 3 cups all-purpose flour or white whole wheat flour
- 1 teaspoon kosher salt
- 1/3 cup oil of choice such as olive oil or coconut oil
- 1 cup hot water
Instructions
- Stir flour and salt together in a bowl with a fork.
- Cut oil into salt using a for or your fingertips until mixture resembles coarse breadcrumbs
- Add hot water to mixture and stir until it starts to form into a dough.
- Finish kneading by hand, about 30-40 times, into a smooth ball.
- Cover dough and rest at room temp for 30 minutes.
- Tear off a small piece of dough and roll into a ball, about 1.5-2" in diameter.
- Press ball into a thin flat round, about 6" in diameter, using a tortilla press or roll out into a thin round with a rolling pin. If using a tortilla press, press the dough between two pieces of parchment paper.
- Heat a dry cast iron skillet or a griddle over medium-low heat.
- Cook tortillas one a time in hot skillet or as many as can fit onto a griddle for about 1 minute then flip with a fork and cook the other side for another minute, until both sides start to brown in spots.
- Remove tortilla from skillet and place on a plate then cover plate with a damp towel to keep tortillas soft.
- Repeat pressing/rolling tortillas and cooking them until all of dough is used.
Notes
- Store tortillas in an airtight bag in the refrigerator for u to 1 week.
- Reheat tortillas in a dry skillet. Spritz or flick water droplets into the pan while they reheat to help them steam and soften back up.