Vegan Flour Tortillas
Vegan. Healthy. Delicious. Easy
Credit: Bill Godsey (my long-time tennis friend)
Vegan Tortilla Recipe
Yield: 8 Video Recipe:
Total Time: 40 minutes
Ingredients
2 cups Flour
1 teaspoon salt
4 Tablespoon melted coconut oil 3/4 cup + 1 Tablespoon hot water
1/2 teaspoon Baking Powder
Instructions:
1. Mix flour, salt and Baking Powder in large bowl (tip – put BP in palm and crush any lumps)
2. Mix coconut oil into the flour one Tablespoon at a time, mixing with a fork between additions. It will be lumpy, this is OK.
3. Add 1/3 of water and incorporate with fork. Repeat until all water is mixed in. Then use your hands to complete mixture until it comes together. Add more water or flour as needed for consistency.
4. Knead for 2 minutes. The dough will become more pliable and hold together.
Rest for 20 minutes with damp cloth over the bowl.
5. Divide the dough into 8 balls and then use your hands to shape into disks. (this will help to get a roundish shape)
They still taste the same if they are an unusual shape!
6. Roll out as thin as possible on a well-floured surface.
7. Cook the tortillas in a pre-heated medium hot skillet for about 30 seconds per side. You will see golden brown spots on each side when they are done.
This is great on a cast iron griddle or a large cast iron skillet.
8. They are best if eaten fresh but will store in a sealed bag in the refrigerator or on the counter. Just rewarm in a skillet for a few seconds each side when ready to eat.
Yield: 8 Video Recipe:
Total Time: 40 minutes
Ingredients
2 cups Flour
1 teaspoon salt
4 Tablespoon melted coconut oil 3/4 cup + 1 Tablespoon hot water
1/2 teaspoon Baking Powder
Instructions:
1. Mix flour, salt and Baking Powder in large bowl (tip – put BP in palm and crush any lumps)
2. Mix coconut oil into the flour one Tablespoon at a time, mixing with a fork between additions. It will be lumpy, this is OK.
3. Add 1/3 of water and incorporate with fork. Repeat until all water is mixed in. Then use your hands to complete mixture until it comes together. Add more water or flour as needed for consistency.
4. Knead for 2 minutes. The dough will become more pliable and hold together.
Rest for 20 minutes with damp cloth over the bowl.
5. Divide the dough into 8 balls and then use your hands to shape into disks. (this will help to get a roundish shape)
They still taste the same if they are an unusual shape!
6. Roll out as thin as possible on a well-floured surface.
7. Cook the tortillas in a pre-heated medium hot skillet for about 30 seconds per side. You will see golden brown spots on each side when they are done.
This is great on a cast iron griddle or a large cast iron skillet.
8. They are best if eaten fresh but will store in a sealed bag in the refrigerator or on the counter. Just rewarm in a skillet for a few seconds each side when ready to eat.
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