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-Easy Homemade Vegan Flour Tortillas-

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Easy homemade vegan tortilla

Have you ever had a homemade vegan flour tortilla? My mouth almost waters thinking of homemade flour tortillas. They are SO good, like so good you should probably go make some right now.

Sometimes, I just eat them plain. I rip a little piece off, come back to it rip some more off (because duh I am not going to eat the whole thing), well uh, until the whole thing is gone. Whoops. But it’s totally worth it!

easy vegan homemade tortilla

I had never made homemade flour tortillas, I never even had thought of it, until I wanted to try it. And now this is all I want.

So, if you’re like me and not sure if you want to go through the work of making homemade tortillas ( which isn’t actually that bad) just do it! Your family will thank you later.

homemade tortilla balls resting
Dough resting

I like the make these thicker than probably most people, which doesn’t yield you with as many, but the thickness is the way to go!

I also am not talented in the shaping of the dough department. My tortillas are always, we’ll go with crazy fun shapes instead of nice circles, but hey it gets the job done.

This is not my original recipe. But it’s too good to need altering and I have been using it since 2016.

Do yourself a favor- make these! And then tell me about it! <3

What do you need to make these easy vegan homemade tortillas?

  • Flour
  • salt
  • baking powder
  • neutral oil
  • warm water

How do you make these vegan homemade tortillas?

Take your stand mixer. Attach the dough hook. 

Put your flour, salt, and baking powder into the mixer bowl- give those a good mix. 

Start your mixture at medium and add your oil and water.  Mix until combined, stopping to scrape the sides if need be. 

Your dough should be pretty smooth and not tacky.  If it’s too hard to work with add a little bit of flour. 

Remove from the bowl and divide the dough into 8-12 depending on the size you want, even shaped balls.

Spray a plate with spray oil and put the balls on the plate and cover with saran wrap and let the dough rest for 15 minutes.

Heat up either a non-stick skillet or a skillet you would cook pancakes on. Heat at medium heat.

Take your rested dough ball one at a time, and roll out on either a lightly floured service, or a Silpat. 

Roll your dough ball out in a circle. I like mine thicker, and this dough tends to make thicker, smaller, tortillas.

Once it’s rolled out place on an ungreased non-stick skillet and cook for about 30 seconds, flip and cook the other side for 30 seconds. Remove and put on a plate with a towel over it, while cooking the remainder.

Repeat with the other balls, if you have a large skillet you can cook multiples at a time. 

I like to serve these fresh. But you can store these in a ziplock bag and reheat on half power with a damp towel for 15-30 seconds careful not to over cook.

-Best Homemade Tortillas-

These easy homemade tortillas will make you never want to go back to store bought!

  • 3 cups Flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/3 cup neutral oil
  • 1 cup warm water
  1. Take your stand mixer and attach the dough hook.  Put your flour, salt, and baking powder into the standmixers bowl- give those a good mix.  Start your mixture at medium and add your oil and water.  Mix until combined, stopping to scrape the sides if need be.  Your dough should be pretty smooth and not tacky.  If it's too hard to work with add a little bit of flour. 

    2. Remove the dough from the bowl and divide it into 8-12 depending on the size you want, even shaped balls. Spray a plate with spray oil and put the balls on the plate and cover with saran wrap and let the dough rest for 15 minutes.

    3. Heat up either a non-stick skillet or a skillet you would cook pancakes on. Heat at medium heat.

    4. Take your rested dough ball one at a time, and roll out on either a lightly floured service, or a Silpat.  Roll your dough ball out in a circle. I like mine thicker, and this dough tends to make thicker, smaller, tortillas. once it's rolled out place on an ungreased non-stick skillet and cook for about 30 seconds, and flip and cook the other side for 30 seconds

    . Remove and put on a plate with a towel over it, while cooking the remainder. Repeat with the other balls, if you have a large skillet you can cook multiples at a time. 

I like to serve these fresh. But you can store these in a ziplock bag and reheat on half power with a damp towel for 15-30 seconds careful not to over cook.

Serving size is for 10 tortillas

Recipe altered slightly from All recipes- Chris Scheuer

vegan cinnamon biscuits

<3 Courtney

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