These Vegan tortillas are a lot easier to make than I thought. Like quesadillas? Want to make some soft tacos? This recipe is perfect for you.
I love tortillas. Who doesn’t? I buy them all the time from the store, but sometimes (especially during covid-times) we don’t get the chance to pick some up. Sure, we could order some via Shipt or whatever, but you know what? I just started this blog about cooking things, and tortillas don’t seem that difficult. How hard could they really be?
As usual, I went hunting for recipes. I always thought that you needed something like a tortilla press to make a good tortilla, but turns out, if you can use a rolling pin, you can make tortillas. It’s a lot easier than I thought they would be, and let me tell you; that’s dangerous. I have an infinite supply of tortillas. Infinite tortillas. Do you realize what this means?
Quesadillas. Dessert tortillas. Homemade tortilla chips. Burritos on demand. Soft-shell tacos. You can use these to make whatever you want. A single batch of the recipe I’ve made below makes 16 tortillas, usually around 6-7″ across, though it depends on how thin you roll them.
So gather your ingredients and tools:
This is an extremely simple recipe. I decided to use seasoned salt instead of plain old table salt to give them a bit more flavor, but if you don’t have any around, regular salt is fine.
It’s real easy to mix up this dough. I use my mixer, but frankly, I don’t even have to, I just like using it. You can mix this up with a heavy mixing spoon just as easily. The same goes for the pastry cutter there; you don’t need it if you have a knife or are just particularly adept at dividing dough by hand. I did use my scale for this one, to make sure all the tortillas are the same size at the end.
Mix up the dough, divide it up, roll it into balls, and flatten those balls. I know I’m glossing over a lot, but that’s all down there in the recipe below. This is what your dough looks like before you let it rest.
I use a rolling pin to roll these out. It’s pretty easy to keep them roughly circular. You don’t really need a fancy tortilla press or anything, just a steady hand and idea of what you’re doing.
I got into a nice rhythm making these. Roll one out, slap it on the skillet, and let it cook. While it’s cooking, start rolling out the second one. By the time it’s rolled flat, the first one is either ready to flip or ready to remove. It doesn’t take long for each tortilla. You can also just roll them all out and cook them one at a time, if you prefer. It’s real flexible, and the end result is a nice warm tortilla.
So yeah, that’s all there is to it! It takes a bit over an hour to make a batch, so it’s really easy to do in time for dinner.
- Rolling Pin
- Stand Mixer
- 3 Cups All-Purpose Flour
- 1 Tsp Seasoned Salt Table salt is fine too.
- 1 Tsp Baking Powder
- ⅓ Cup Olive Oil Other neutral oils are also fine.
- 1 Cup Warm Water
Make the Dough
- Mix together the flour, baking powder, and seasoned salt in your mixer bowl.
- With mixer on medium, add oil and water until dough begins to form.
- Mix dough with dough hook on low for about a minute.
Roll out the Tortillas
- Transfer dough to a lightly floured surface.
- Divide dough into 16 equal pieces (less if you want larger tortillas).
- Form each dough piece into a ball. Flatten with your hand, then cover with a towel and rest for 15 minutes.
- Using a rolling pin, roll out each piece until it's about 6-7" in diameter. Be sure to keep both your work surface and rolling pin lightly floured to avoid sticking.
Cook the Tortillas
- Heat a skillet (I used a cast iron) over medium heat.
- Put one tortilla in the pan and cook on one side for about 1 minute, or until it begins to turn pale brown and bubbly.
- Flip the tortilla and cook for an additional 20-30 seconds.
- Remove from pan. Use immediately or store covered or in a sealed bag for future use.
Make these? Let me know below what you’ve made out of them, I’d love to hear your recipes.