My step-daughter has jumped right into vegan cooking and baking with enthusiasm and is making us some fantastic food this summer. Tonight she made us Soy Curl Fajitas with Homemade Tortillas. She also made fantastic sticky buns recently for a potluck, brownies for an event, and a great birthday cake for me last Sunday. Here’s the tortilla recipe she used (so good—hubby said they tasted very much like the ones his Mexican grandma and great-grandma used to make).
Vegan Flour Tortillas
(adapted from The Veggie Table.)
These flour tortillas are quick and easy, but don’t skimp on the “resting” times—they are the key to soft, pliable tortillas.
Yield 6-8 tortillas Time 1 hour Tools
- medium bowl
- wooden spoon
- kitchen towel
- rolling pin
- large frying pan
- plastic bag
- 1 c flour
- dash salt
- 2 T melted
butterEarth Balance or warm olive oil
- 1/2 c water
- Mix the flour and salt, then stir in the
butterEarth Balance. When fairly mixed but still lumpy, add the water. Knead well for about 3 minutes. Cover with a damp kitchen towel and let rest for 30 minutes.
- Knead for just a moment, then divide into 6-8 balls. Roll out each ball into a thin circle.
- Preheat the dry frying pan (no oil or butter). Place the plate inside the plastic bag.
- Cook a tortilla on the hot pan until brown spots develop on the bottom (30-45 seconds). Flip tortilla and do the same on the other side. Then put the finished tortilla on the plate and close up the bag.
- Repeat with the rest of the dough, placing each cooked tortilla on top of the last in the plastic bag.
Notes It’s best to let the finished tortillas rest for about 10 minutes. If you can’t wait, use the tortillas in the same order that they were cooked, in order to allow the others to steam as much as possible.