Food recipes
Vegan Flour Tortillas
Vegan Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table oil, olive, salad or cooking beverages, almond milk, u...
Vegan Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
beverages, almond milk, unsweetened, shelf stable
Directions:
Whisk together the flour, baking powder, and salt.
Add the oil and milk and lightly knead the dough in the bowl for a few minutes, until the dough comes together.
The dough shouldnt be sticky or dry.
Cover the bowl with plastic wrap and let it rest for 30 minutes.
Slice the dough ball into 6 equal pieces.
Cover with plastic wrap and let it rest again for 15 minutes.
(The resting period is vital to the recipe, the dough will be too elastic and will not roll out if it has not properly rested.)
Flour your work surface and roll each ball out into 6-8 inch diameter circles.
The exact shape only matters if youre using these for tacos, otherwise I actually prefer a more organic shape.
You can use your hands to stretch them a little bit if they are giving you trouble.
If you want to use them as a pizza crust, make sure they are a bit thicker on the edges.
Preheat a cast iron skillet over medium-high heat.
Make sure your pan is hot before you start cooking.
Carefully place the tortillas, 1 at a time, in the dry skillet.
Cook for 30-60 seconds on each side, or until they start to brown and blister in some spots.
Remove from the pan and keep warm while you cook the rest of the tortillas.
Store any leftovers in a plastic bag and reheat in a dry skillet until they are warm.
Enjoy!
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
beverages, almond milk, unsweetened, shelf stable
Directions:
Whisk together the flour, baking powder, and salt.
Add the oil and milk and lightly knead the dough in the bowl for a few minutes, until the dough comes together.
The dough shouldnt be sticky or dry.
Cover the bowl with plastic wrap and let it rest for 30 minutes.
Slice the dough ball into 6 equal pieces.
Cover with plastic wrap and let it rest again for 15 minutes.
(The resting period is vital to the recipe, the dough will be too elastic and will not roll out if it has not properly rested.)
Flour your work surface and roll each ball out into 6-8 inch diameter circles.
The exact shape only matters if youre using these for tacos, otherwise I actually prefer a more organic shape.
You can use your hands to stretch them a little bit if they are giving you trouble.
If you want to use them as a pizza crust, make sure they are a bit thicker on the edges.
Preheat a cast iron skillet over medium-high heat.
Make sure your pan is hot before you start cooking.
Carefully place the tortillas, 1 at a time, in the dry skillet.
Cook for 30-60 seconds on each side, or until they start to brown and blister in some spots.
Remove from the pan and keep warm while you cook the rest of the tortillas.
Store any leftovers in a plastic bag and reheat in a dry skillet until they are warm.
Enjoy!