Oil-Free Flour Tortillas! Perfect for meal prep, these tortillas stay fresh in the fridge for days or freeze beautifully for quick fixes, turning any ordinary lunch into a crave-worthy, restaurant-quality wrap at home.
These Oil-Free Flour Tortillas are beautifully soft, pliable, and incredibly delicious, making them the star of your weeknight tacos, burritos, and wraps. Crafted to achieve a flawless balance of chew and tenderness, they hold up beautifully whether you’re loading them with zesty salsa, creamy fillings, or smoky grilled veggies. Their subtle, neutral flavor lets the fillings shine, while the absence of oil keeps them lighter and more versatile for both dairy-free and plant-based meals.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients.
Hi there, Ameera here!
These wholesome oil-free flour tortillas are perfectly flexible and super tasty, making them the ultimate canvas for your favorite fillings. I love how they roll up without cracking, how the softness stays even after refrigeration, and how their mild flavor blends seamlessly with spicy, savory, or smoky toppings.
Whether you’re dreaming up a weeknight burrito bowl, a dreamy veggie fajita wrap, or a comforting breakfast burrito, these tortillas deliver on texture and taste every time. Bonus: they’re oil-free, so they fit easily into healthier eating plans without sacrificing indulgence. Give them a whirl and taste the difference for yourself.
Tips for Success:
- Flavor Profile: These delicious Oil-Free Flour Tortillas are beautifully soft, pliable, and delicious, perfect with your favorite tacos, burritos, or wraps.
- Unbleached All-Purpose Flour: We used organic unbleached all-purpose white flour. Feel free to substitute with whole wheat pastry flour. You may need to adjust the amount of water as needed if using whole wheat pastry flour as it is super absorbent.
- Purpose of Tahini: Nearly every wheat flour tortilla uses lard or some type of oil to make the tortilla have flavor and/or to ensure it bends and folds easily without cracking. The tahini ensures that the tortillas are flavorful and can easily bend without breaking or cracking.
- Runny Tahini: Make sure the tahini is runny, do not use clumpy or super thick tahini.
- Purpose of the Lemon Juice: The lemon juice balances the tahini flavor. They perfectly complement one another.
- Measuring Flour: Spoon the flour into the measuring cup and level off. Do not pack it in and do not scoop it in. You will end up with a much denser and heavier texture. If you have a food scale, use the food scale for precise amounts, but don’t sweat it if you don’t, just be sure not to scoop the flour.
- Hot Tap Water: Run the hot tap water until hot, then add the runny tahini, lemon juice, and maple syrup. Mix until the tahini is well distributed in the water, then add to the flour/salt mixture.
- Kneading Dough: You can use a stand mixer or knead the dough by hand. We have a stand mixer, but really enjoy kneading the dough by hand.
- Sea Salt: Our family was divided over the amount of sea salt. We ultimately landed on 1 ¼ teaspoons of sea salt for this recipe. Feel free to use more or less if you wish. If you use regular table salt, then use less as sea salt is not as fine as table salt.
- Parchment Paper: Lightly flouring the parchment paper prevents the dough from sticking. Simply place a ½ teaspoon of flour onto the parchment paper, then run the palm of your hand or fingers all over the parchment paper to ensure that the entire paper is very lightly coated.
- Flat Tortilla Skillet: We love using a large flat skillet that has virtually no sides to make tortillas. We have a NutriChef 12 Inch Crepe Pan Non Stick, Ideal for Pancakes, Dosa & Tortillas. Any flat (side-less) skillet works fantastic.
- Tortilla Press: We love our tortilla press. It makes life so easy. They are worth the investment if you enjoy making your own tortillas. They make the process of making tortillas a breeze. We use a Victoria 10-inch Cast Iron Tortilla Press. We also use precut 10-inch parchment paper rounds to make it super easy. We use these ones (10 inch Round Parchment Paper). We rub two parchment paper rounds with flour (one side of each of the papers – dough side), place the dough disk in the center and press with the tortilla press. The kids absolutely love to help with this process. We then peel off one side of the parchment paper and flip onto the flat skillet, then after about 30 seconds, we peel off the top parchment paper. This prevents the dough from snapping back into a smaller size. You end up with beautifully round, thin tortillas. Please note that even though we are making 6-inch tortillas; by using a 10-inch press and 10-inch rounds, this ensures perfectly thin tortillas. Additionally, we reuse the parchment paper rounds about 6 additional times each before getting new ones. Make sure you remember to dust the parchment papers with a light dusting of flour.
- Number of Flour Tortillas: This recipe makes between 8 to 15 flour tortillas, largely dependent upon the desired tortillas and whether or not you are using a tortilla press or not.
- Leftovers: Because this recipe for flour tortillas has no additives or preservatives, if you want them to last longer place then them in the refrigerator up to 4 to 5 days. They freeze well.
- Not Gluten Free: This recipe is not gluten free. We do not have a gluten free alternative for this recipe yet.
- Store-bought, Oil-Free Flour Tortillas: We have never found one and we have searched high and low, simply for convenience. One does not exist as far as we know.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.
These flour tortillas freeze well.
Pantry Products:
- Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large mixing bowl
- Large baking sheet
- Parchment paper
- Rolling pin (or tortilla press with parchment paper rounds)
- Tea towel
- Large flat skillet
If you try these delicious tortillas, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Oil-Free Flour Tortillas
- Prep Time: 40 Minutes (Including Rest Time)
- Cook Time: 4-7 Minutes
- Total Time: 0 hours
- Yield: 15 Tortillas 1x
- Category: Side
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
These Oil-Free Flour Tortillas are beautifully soft, pliable, and incredibly delicious, making them the star of your weeknight tacos, burritos, and wraps.
Ingredients
Dry Ingredients:
- 3 cups unbleached all-purpose flour (13.1 oz.) *
- 1 ¼ teaspoons sea salt (+/-) *Â
Wet Ingredients:
- 1 cup + 2 Tablespoons hot tap water *
- 2 Tablespoons tahini (runny) *
- 1 teaspoon pure maple syrup
- 2 Tablespoons lemon juice
Instructions
- Place the flour and sea salt into a large mixing bowl. Whisk to combine.
- Prepare a large baking sheet by lining it with parchment paper. Place about ½ teaspoon of flour in the center of the parchment paper and rub the surface of the parchment paper with the flour. Set aside.
- Place 1 cup of hot tap water in a medium-sized bowl, add the runny tahini, maple syrup, and lemon juice, whisk until well combined.
- Gradually pour the hot tap water mixture into the flour/salt mixture and mix well until a shaggy ball develops, then turn out onto a floured surface. Knead the dough for 5 to 10 minutes, adding extra flour as needed until the dough ball is soft, smooth and elastic.
- Cut the dough into 8 to 15 even pieces, largely dependent upon the size of flour tortillas desired. If 6-inch tortillas (typical taco size) are desired, create 15 balls. Shape the 15 pieces (weighing 1.5 to 1.6 oz. each) into individual dough balls, place the dough balls onto the flour-coated parchment paper covered baking sheet, cover with a damp tea towel, allow to rest for 30 minutes to allow the wet ingredients to absorb into the dry ingredients.
- After 30 minutes, place a large flat skillet on the stovetop and bring the heat to a moderately medium-high heat. Then take one dough ball (work with one dough ball at a time while the rest are covered) and start to shape it into an even flat disk in your hands, then place the disk onto a lightly floured surface and roll it out into a very thin circle (or use a tortilla press). Some flour may be required when rolling out the dough. The dough should be very pliable and easy to roll out without snapping back.
- When the pan is brought up to moderately-high heat, pick up the flattened thin dough in the palm of your hand, then place onto the hot pan and cook for 2 to 4 minutes or until golden brown spots form, then flip and cook on the other side for approximately 2 to 3 minutes or longer until lightly golden brown spots form. Place the cooked tortillas into a tea towel to keep warm. Repeat this process with all the other dough balls. Enjoy with your favorite taco fillings!
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings:Â Makes 8 to 15 flour tortillas
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