I’m currently going through a tortilla phase, and my obsession only seems to be growing. Since I’ve started leaning towards a more plant-based diet, I’ve realized that so many of my favourite veggie meals involve tortillas: falafel wraps (one of the BEST things ever), vegan enchiladas, or just plain old tortillas with hummus and veggies, to name a few. I could go on and on.
One thing that makes these meals even more delicious is making homemade tortillas to go along with them. They are way more satisfying than store-bought and are actually incredibly easy.
You can make these with all-purpose flour, or whole wheat flour for a healthier version. I’ve tried both ways with successful results.
For 8 small or 4 large tortillas
2 cups all purpose flour or whole wheat flour
½ tsp. salt
½ tsp. baking powder
¼ cup vegetable oil
½ cup water
Whisk together flour, salt, and baking powder.
Pour in oil and stir with fork until it is thoroughly distributed.
Stir in water and knead for a few minutes until you obtain a soft dough.
Rest dough in bowl covered with a tea towel for 30 minutes. (Wanna know why we let the dough rest? Check out my gluten post.)
Pinch off 8 sections of dough and roll each piece into a ball shape.
Roll out each circle of dough on a floured surface until as thin as possible.
Preheat a non-stick pan over MED-HI heat.
Dust off excess flour and cook the dough for a minute on each side. Then flip and cook another minute on each side. Be careful not to overcook, as they will become crunchy and won’t wrap well if cooked too long.
The tortilla will get brown speckles and will puff up with air pockets.
Immediately cover with a towel to keep in moisture and store in an airtight bag.
I’ve tried making these with both oil and melted butter. Even though butter has a better flavour, I actually preferred the ones made with oil. Tortillas made with oil are easier to store (butter makes the tortillas harden up too much in the fridge.)
Next up on my list of things to try: corn tortillas!