Servings
Makes 10 tortillas
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
Main Ingredients
- 2½–3 cups all-purpose flour
- ⅓ cup unsalted vegan butter (salted works too)
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup hot water (very warm, not boiling)
Instructions
-
Mix the Dough Base
In a large bowl, combine 2½ cups flour and vegan butter. Use your hands to rub the butter into the flour until it looks crumbly and evenly mixed. Add baking powder and mix again. -
Add Liquid
Dissolve salt in the hot water. Pour about ⅔ of the water into the flour mixture and mix with your hands. Add the remaining water gradually until a smooth dough forms.
If dough feels sticky, add flour 1 tablespoon at a time. -
Rest the Dough
Divide dough into 10 equal balls. Cover with a warm, damp towel and let rest for 30 minutes. This makes rolling easier and tortillas softer. -
Roll the Tortillas
Lightly flour your surface and rolling pin. Roll each dough ball into a thin round tortilla. -
Cook
Heat an ungreased skillet or griddle over medium-high heat. Cook each tortilla for about 45 seconds per side, until bubbles form and brown spots appear. -
Keep Warm
Stack cooked tortillas on a plate and cover with a clean towel to keep them warm and flexible.
Additional Notes
- Water temperature matters: Warm water helps hydrate the dough and keeps tortillas soft.
- Storage: Store cooled tortillas in an airtight bag for up to 3 days, or freeze for longer storage.
- Reheating: Warm in a dry skillet for best texture.
Variations
- Non-vegan: Swap vegan butter for regular butter or lard.
- Whole wheat: Replace up to 1 cup of flour with whole wheat flour.
- Extra soft: Brush lightly with oil while still warm.
Nutrition (Approx. per tortilla)
Fat: 6g
Calories: 165 kcal
Carbohydrates: 24g
Protein: 3g
