Once you make your own flour tortillas, you’ll never want to buy them from the store again. Fluffy, fresh, and warm, homemade tortillas make all the difference.
They are simple to make as long as you have a rolling pin, a few extra minutes, and some arm muscles.
- Sift together 4 cups flour, 3 tsp baking powder
- Whisk together 2 tsp salt, 4 tsp vegetable oil, 1 1/2 cup soymilk
- Add milk mixture to flour mixture and kneed the dough (add soymilk if mixture is too dry, add flour if mixture is too wet)
- Roll dough into about 12 little lime sized balls (might make more–I don’t remember) and let rest for 15 minutes
- Cover a counter top or cutting board with flour, coat rolling pin with flour, and roll out a dough ball
- Heat a skillet on high heat, throw on a tortilla until little air bubbles start to form, flip the tortilla and cook for a few minutes
- Place tortilla in tortilla warmer or towel, repeat process
*Be sure to wipe access flour off the pan between each tortilla or the tortillas will be tinted yellowish/brownish with little blackish specs. They still taste good, just aren’t as aesthetically pleasing.
Once you make tortillas, you can make all kinds of taco creations. According to Wikipedia, “A taco is a traditional Mexican dish comprised of a rolled, folded, pliable tortilla filled with an edible substance.”
The taco possibilities are endless!
Here is a taco I made recently:
Flour tortilla, pesto (basil, mint, nutritional yeast, sesame seeds, walnuts, pine nuts, olive oil, lemon juice, salt), breaded tofu (cornmeal, Braggs, nutritional yeast, zatar, lemon pepper seasoning, crushed black pepper), rainbow chard