I LOVE Mexican food! I usually have weekly taco/burrito/fajita nights at home. Home cooked Mexican food is fast, filling, full of healthy proteins and veggies, and also happens to be one of my hubby’s favorite dinner options. So tonight, I came home, ready to cook up a skirt steak fajita fest, and GASP! We had no more flour tortillas. Now, a normal person would simply grab their coat and run to the store. I’m not normal. I rationalized that it would make more sense, and save more time to make these from scratch, using ingredients I already had at home. After all, who doesn’t have flour, salt, baking powder, vegetable oil and water at home? That’s all it takes to make these delish flour tortillas, which are also vegan, thanks to the omission of lard, a traditional ingredient in tortillas. I’m super glad I made the decision to make these vegan flour tortillas at home. Once you make these and realize how easy, fast and tasty they are, you may never buy flour tortillas again! Side note, these make excellent thin crust pizza crusts!
(Makes 16 6″ flour tortillas)
3 cups unbleached, organic AP flour
1 cup warm water
1/3 cup canola oil
1 teaspoon baking powder
1 teaspoon kosher salt
Add 3 cups of flour, 1 teaspoon of salt and 1 teaspoon of baking powder into a stand mixer bowl with a dough hook attachment. Mix the dry ingredients briefly to incorporate.
With the mixer on, add in the warm water and oil.
Mix on medium speed for 2 minutes, until the dough is combined and smooth. Scrape down the sides of the bowl if needed.
Take the dough out of the bowl and place on a working surface. Cover with a damn paper towel and allow it to rest for 15 minutes. If it’s excessively sticky, you can sprinkle the dough with a bit of flour.
Using a knife, pizza cutter or bench scraper, cut the dough into 2 halves.
Then cut the halves, into halves, and so forth, until you have 16 pieces of dough.
Flatten each piece into a disc and sprinkle with flour. Using a rolling pin, roll out the dough into thin discs. (Don’t stack them yet, they’ll stick.)
Cook for 1 minute on a griddle that’s set to medium-high (400F), until you see bubbles forming, then flip and cook the other side for 30 seconds.
You can store these in a plastic ziptop bag in the fridge for a few days, or freeze them for long term storage! Just microwave for a few seconds to warm them up.