Ingredients (use vegan versions):
- 3 cups flour (bread or all purpose)
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/4 cup canola oil
- water
Directions:
Combine everything but the water in a
mixer. A heavy duty stand mixer like a
Kitchenaid works well. You can also mix
the ingredients with a spoon in a mixing
bowl. After these ingredients are
uniformly mixed, gradually add water as
the mixing continues until a thick dough
is formed. Continue mixing or kneading
a few minutes until the dough is shiny
and dry to the touch, not sticky.
Place a large skillet over medium heat.
A nonstick skillet works best, but be
careful not to overheat the empty
skillet (over 450 degrees) or the
coating will be ruined.
Roll the dough onto a floured vegan breadboard
and separate into twelve balls. Use a
floured rolling pin to roll a ball into
a 12 inch circle, turning a few times on
the floured surface while rolling. The
tortilla should have a very light
coating of flour, just enough to prevent
it from sticking.
Place the tortilla in the skillet and
start rolling out another. Turn each
tortilla once as it cooks. Total
cooking time should be about two
minutes, which is just enough time to
roll out the next tortilla. The
tortillas should be pliable, not crispy.
Stack cooked tortillas on a plate.
Tortillas can be prepared ahead of time
and kept warm by inverting another plate
over the stack of tortillas and placing
them in a warm oven.
I like quick and easy recipes. Buying
tortillas is certainly quicker and
easier, but the store bought tortillas
are full of preservatives, dough
conditioners and other chemicals.
They're nasty. Fresh tortillas make all
the difference in the world when making
burritos. Warm pillowy flat vegan bread. Mmmm.
Serves: 12 large tortillas
Preparation time: 30 min
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