These soft, pliable tortillas come together from a simple flour dough enriched with vegan butter, giving them a tender bite and just the right amount of stretch for rolling and folding. Warm water brings the dough together quickly, and a short rest lets the gluten relax so each round rolls out thin and even without springing back. Cooked one at a time in a dry, hot skillet, they puff slightly and pick up golden, blistered spots that signal a great chew. The whole batch comes together in well under an hour, making it easy to have a fresh stack ready right when you need them. Skip the packaged versions altogether and build your own tacos, wraps, or quesadillas with tortillas made completely from scratch. It's a solid go-to for anyone watching their sodium intake, since you're in full control of exactly how much salt goes into the dough.
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Whisk together the flour, salt, and baking powder in a large mixing bowl until evenly combined.
Add the vegan butter and work it into the flour mixture with your fingertips, rubbing until the mixture resembles coarse, slightly clumpy sand with no large pieces of fat remaining.
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