My favorite bread thing that doesn’t require you to work with yeast. I know so many people just want nothing to do with any recipe involving yeast. For good reason. It can be super confusing and quite fussy. These tortillas are drama free comfort carbs. I say bring it! Especially because unlike most tortillas, they are vegan, so they fit nicely into my VB6 way of eating. That’s right. Most tortillas that you get at restaurants and grocery stores are made with lard. Here we have olive oil, but I’m inclined to believe your oil of choice would work nicely.
MAKES 16 TORTILLAS
20 ounces all purpose flour
1 tablespoon salt
2-1/2 teaspoons baking powder
10 ounces hot water
5 ounces extra virgin olive oil
Mix dry ingredients together in the bowl of a stand mixer.
Add water and oil to a 2 cup measuring cup.
With the paddle on low, stream the liquid into the dry mixture and continue mixing for 2 minutes until the dough is shiny.
Shape the dough into a bowl and wrap it loosely in plastic to keep it from drying it out. Rest for 2 hours.
Divide the dough into 16 equally sized pieces [about 2.25 ounces each] and shape them into balls. Rest 20 minutes.
Roll dough balls into 4-inch rounds. Rest 20 minutes.
Preheat a large skillet to medium-high.
Roll out the small rounds to a paper thin thickness, as wide as you can without tearing the dough. Approximately 10 or 12-inch rounds. You should be able to see through the dough.
Starting with the first one you rolled, lay it in the hot pan. It will probably shrink a bit and that’s okay. Cook for 30 seconds on each side.
Store tortillas in an airtight container immediately after you’re finished. The steam helps keep them soft. If they harden by the next day, you can reheat them in an oven at 350F for a few minutes and they will soften.
Whenever I make flavored tortillas, my process is the same as when I make flavored pastas: Blend the flavor into the flour with a food processor and continue as directed. For this recipe I would go with 2-4 ounces of your preferred addition. So, for example, spinach, I use 4 ounces of steamed spinach, pressed and dried as much as possible, blended into the flour, and continue as usual. For something like sun dried tomatoes or roasted pumpkin that you’re not really going to bother dehydrating, I would process 3 ounces of puree into the flour and reserve an ounce or so of water to be used if needed. Cilantro, parsley, thyme, garlic, etc. are also great additions. Now get in your kitchen and be creative!