As an Amazon Associate I earn from qualifying purchases.
From the author, Toni Okamoto: I used to love making homemade tortillas with my grandma as a child. She’d let me roll out the dough and give me cookie cutters to cut them into whatever holiday shapes I wanted.
I’m not sure why I no longer make them every day, but they’re so easy and cheap to make, plus they taste 100 times better than any kind bought in the store, and best of all – they don’t have any lard!
Tortillas de Harina - Handmade Flour Tortillas
- 2 ½ cups of all-purpose flour
- ⅓ cup of unsalted vegan butter salted will work
- ½ teaspoon of baking powder
- 1 teaspoon of salt
- 1 cup of hot water
- In a large bowl, use your hands to combine the flour, and Flora unsalted vegan butter, making sure to massage all the clumps of shortening into the flour. I usually continuously rub my hands in a back and forth motion to feel that all the butter particles have been broken up. When it seems that they're well-combined, mix in the baking powder.
- Dissolve the salt in hot water and pour 2/3 of it into the flour mixture, mix in with your hands. Add the rest of the water if there are still loose flour particles - I sometimes need to add another 1/2 tsp of water to make sure it all sticks. Beware, though, it should be smooth, not sticky.
- Divide the dough into 10 equal-sized balls of dough, and cover them with a damp warm towel and let them rest for 30 minutes.
- After the dough has rested, roll out the dough on a lightly floured surface. Continue to lightly flour the dough if it begins to stick to the rolling pin or surface.
- On a hot un-greased nonstick griddle or skillet, place the rolled out tortilla dough for about 45 seconds or until it has brown spots on the bottom. Make sure it bubbles. Flip over and do it again to the other side.
- When tortillas are finished, stack them on a plate covered in a towel.
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
From Plant-Based on a Budget: If you’re looking to add in a bit more DIY into your life, then learning how to make some homemade kitchen staples is a great way to start. From blending your own cashew milk, making your own bread, and prepping these Tortillas de Harina or Handmade Tortillas, homemade is always best! Venture into this modern vegan twist on an ancient Mexican recipe and dive into this amazing tradition.
Corn tortillas vs Flour Tortillas
If you’re an avid Mexican food lover, then you must be very aware of the wonders of corn tortillas and flour tortillas, but what’s the difference? Apart from the fact that they are incredibly delicious, they have very different textures and elasticity. Corn tortillas are stiffer and have more texture, therefore perfect for tacos; flour tortillas have much more stretch and smoother texture, which makes them the ideal candidate for loaded burritos and falafel wraps!
Whichever you prefer and whatever recipe you need them for we encourage you to give the homemade version a try! There’s something about making things from scratch which can be so incredibly rewarding. It might take a few practice tries but you will master them quickly and, who knows, it might become your own little tradition.
More Mexican-Inspired Recipes?
Photos by Alfonso Revilla