Description
Soft, chewy, and rich, these homemade flour tortillas are a plant-based twist on a Northern Mexican staple. Perfect for wraps, tacos, or dipping, they’re easy to make and deeply satisfying.
Ingredients
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup oil (avocado, olive, or refined coconut)
3/4 cup warm water
Instructions
1. In a mixing bowl, whisk flour, baking powder, and salt together.
2. Add oil and stir until mixture becomes crumbly.
3. Slowly add warm water while mixing by hand or with a spoon until a dough forms.
4. Knead for 5–7 minutes until smooth and soft. Let it rest, covered, for 20 minutes.
5. Divide dough into 8 equal pieces and roll each into a small ball.
6. On a lightly floured surface, roll each ball into a thin 6–8 inch circle.
7. Heat a cast-iron skillet or griddle on medium-high. Place one tortilla on the hot surface and cook for 30–60 seconds per side, pressing gently with a spatula.
8. Stack cooked tortillas in a clean towel to keep them warm and pliable.
Notes
You can substitute 1 cup of the all-purpose flour with whole wheat for a nuttier flavor.
For a softer texture, add an extra tablespoon of oil.
Dough must rest for gluten relaxation—don’t skip it.
Use a very hot, dry skillet to ensure the tortillas puff properly.
These pair beautifully with sautéed mushrooms, roasted veggies, or smoky ancho chili paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 130
- Sugar: 0g
- Sodium: 122mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 0mg
Keywords: plant-based tortillas, flour tortillas, homemade, vegan, Mexican bread