Vegan Flour Tortilla Dough
Warm, pliable, and just a little charred in all the right spots, these homemade flour tortillas are the kind of thing that makes every taco night feel like a special occasion. The ingredient list is refreshingly short — just flour, salt, baking powder, vegan butter, and warm water — which means there's nothing hidden to worry about and no animal-derived fats sneaking in. Working the vegan butter into the flour with your fingertips is a satisfying, hands-on step that gives the dough its tender, slightly flaky texture without any dairy. A 30-minute rest is the real secret here, letting the gluten relax so each ball rolls out into a thin, even round without snapping back. The cast iron skillet does the heavy lifting at the end, coaxing up those golden spots and airy bubbles that signal a perfectly cooked tortilla. This batch makes 8, so you'll have plenty to go around — and they stay soft under a kitchen towel while you work through the rest of the dough.
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp salt
- ½ tsp baking powder
- 3 tbsp vegan butter, at room temperature
- ⅔ cup warm water (about 110°f / 43°c)
Instructions
- 1
Whisk together the flour, salt, and baking powder in a large mixing bowl until evenly combined.
- 2
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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