These Homemade Flour Tortillas are so wholesome and good; it’s such a difference having homemade tortillas over store bought. They are perfect for wraps, dipping in sauces and to have with dinner. Only 5 ingredients! (vegan)
Homemade Flour Tortillas
Homemade Flour Tortillas
Hi Everyone, these Homemade Flour Tortillas taste SO much better than store bought tortillas. They are perfect for sandwich wraps or for dipping in hummus – or even just by themselves! There’s something so amazing about homemade bread of any kind.
This recipe is comprised of pantry staples with options to swap out different kinds of oil (I used coconut oil for a dairy free/vegan option). You can use the same amount vegetable oil, vegetable shortening (or lard if you are hardcore caloric-wise). My husband, Eric, is a huge fan of wraps and he always picks them up when he does the grocery shopping. Really, eating these Homemade Flour Tortillas make the store bought ones taste like cardboard!
I love how these hold up for wrapping a sandwich too, they don’t easily rip which is nice and of course that depends on how thin you make them.
Homemade Flour Tortillas
Ingredients for Homemade Flour Tortillas
This recipe only requires 5 ingredients:
- 2 cups bread flour (you can substitute the same amount all-purpose flour)
- 1/2 teaspoon Kosher salt
- 1/4 cup coconut oil (you can substitute the same amount vegetable oil or vegetable shortening)
- 1 teaspoon baking powder
- 1/2-3/4 cup warm water (you can substitute the same amount warms milk, if not vegan)
right before rolling the individual wraps
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Helpful Kitchen Tools for Homemade Flour Tortillas
- rolling pin
- pastry mat
- tea towels
- dough scraper
- mixing bowls
- wire whisk
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Give these Homemade Flour Tortillas a try!
Homemade Flour Tortillas
These Homemade Flour Tortillas are so wholesome and good; it’s such a difference having homemade tortillas over store bought. They are perfect for wraps, dipping in sauces and to have with dinner. (vegan)
Ingredients
- 2 cups bread flour, you can substitute the same amount all-purpose flour
- 1/2 teaspoon Kosher salt
- 1/4 cup coconut oil, room temperature , you can substitute the same amount vegetable oil or vegetable shortening
- 1 teaspoon baking powder
- 1/2-3/4 cup warm water, you can substitute the same amount warm milk, if not vegan
Instructions
- In a large mixing bowl, combine the flour, salt and baking powder.
- Cut the coconut oil using a pastry cutter or your fingertips; the mixture should be crumbly.
- Add the warm water, until a sticky dough ball forms. Cover and allow the dough to rest for 30 minutes.
- Using a dough scraper, cut the dough ball into 8-10 balls or 6-8 (to make larger tortillas)
- Working over a lightly floured surface (like a pastry mat), roll each dough ball with a rolling pin, until 1/4 inch or slightly less thick. Handling the dough too much will make the tortillas tough.
- Heat a large skillet on the stove top and when the pan is heated (no oil is needed to cook them) cook each tortilla until there are little browned spots and flip them over. They should look dry and overcooking will lead to them being hard.
- Keep them wrapped in a tea towel to keep them warm as you cook each one.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 229 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 3mg Sodium: 169mg Carbohydrates: 31g Fiber: 1g Sugar: 0g Protein: 5g
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Sara Maniez
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Sara says
February 4, 2018 at 7:25 pmIf you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo