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Addictive Flour Tortillas

What you need: 

2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/4 cup vegan butter or vegetable shortening (I use Earth Balance)
3/4 cup warm nondairy milk (I use original hemp milk)

What you do: 

1. Mix dry ingredients in bowl. Add Vegan margarine until it is well combined and mixture looks grainy.
2. Add the warm milk and mix until a smooth ball of dough forms. Divide the dough into 12 equal pieces and roll pieces into balls.
3. Cover and let rest for 30 minutes. Once rested, roll the balls of dough into 6″ to 7″ tortillas.
4. Cook on a griddle, or in a heavy pan, over medium heat until golden brown and puffy. Transfer to a plate and cover with a towel while the rest cook.
Enjoy!!!
Source of recipe: This Recipe was modified from http://www.thefreshloaf.com/node/11088/flour-tortillas

Preparation Time: 
40 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

will make these again..love my veggie tortilla wraps

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I made these the other day and they came out great...although I did have to add more flour since it was really sticky....

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I never thought that I would be able to make tortillas.  I tried to make the recipe for just 2 tortillas.  However, I must have goofed on the calculations because I had to add more flour after adding the milk (the consistency was way too gooey and mushy).  I was also too impatient to wait 30 minutes to let the dough set.  But I did succeed.  I used wheat flour instead of white and it tasted really good.  I do love this recipe.  Thanks.

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I don't have a tortilla press or rolling pin or anything like that so I flattened them out as much as possible and they came out like small, fluffy tortillas. I made little veggie cakes out of them by just topping stuff on it. These are soooo good and are great eaten alone. I used rice milk.

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If they taste tooo flour like than you can add a bit more salt. The tortillas are a tex mex style tortilla so they are on the thicker side. If you want them thinner use less baking powder and roll them thinner. A tortilla press comes in handy with these for sure.

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These didn't really appeal to me at all. I thought they were going to be awesome, and they just tasted like flour. I tried rolling thinner and cooking longer to cook out the raw flour taste, but then they got too crisp and I couldn't roll the tortilla up (had to break up and dip with them). They tasted about like every other flatbread recipe I've ever tried, really. I will say they did taste a little bit better the next day, but still very flour-y. I don't have a tortilla press, and I was just trying to make them in a pan, so perhaps that accounts for my dissatisfaction.

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okay, I am sorry but I am thinking that this may well be my favorite recipe here!  I just made another batch, a larger batch.  This time I used a mix of whole wheat flour and white flour, 1 cup of each, used vegetable shortening, and the rest was the same and still just simply awesome!  I was able to make them round this time by rolling out a sheet larger than I needed, then used a large bowl to cut out the round shape, then just added the edges back to the main dough ball.  After the last tortilla had been pressed out and then cooked I then cooked the edge pieces from it to nibble on the side. Yummy!

Thank you so much for this recipe!

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I forgot to take the recipe home with me but I had it in my head what ingredients to use but not how much.  So I just improvised and made only enough for two burritos.  What I did was used about 1/2 cup of flour, I didn't measure anything, tbsp of oil, dash of baking soda, dash of salt, and some milk.  At first it was pretty wet so I added more flour and then put it out on a floured countertop and kneeded it adding flour if it was sticky until it became a nice little dough ball.

I then split the dough ball in half and put more flour down and put flour on my rolling pin and rolled it out to two flat sheets, not round unfortunatley, pretty impossible to make it round with a rolling pin.

One was a tad thicker than the other.  I didn't let it sit at all as I was home during my lunch hour and didn't have time, so I cooked it right away in a cast iron skillet sprayed with cooking spray.

I browned them on both sides.  The one that was a little thicker was better.  They came out fluffy and so so so good!  I think I could eat these things by themselves they are so good.

100%...no 1000% better than any tortilla that I have ever bought in the grocery store.  I think from now one I will  make my own, I dont' think I will ever buy another tortilla!

Thank you for the recipe, it really made my lunch hour.

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If the dough turns out to be a bit sticky just add a bit more flour, no worries : ) Just don't add to much or they will be dry.

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These tasted great, but they came out kind of thick and smaller than regular tortillas.  And they were way too sticky to roll into balls so I just let them sit there in lumps.  They actually reminded me of a combination of flatbread, and the bread in scallion pancakes :)

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