Vegan tortillas

I like tortillas. They are a versatile food and improve many a frugal meal. Tortillas are great stuffed with leftovers and baked or fried. They also make great tacos or quesadilas. Tortillas paired with a bean meal are a complete protein, delicious and the start of most Mexican dishes.

Buying tortillas is not so frugal move where I live, nor is it a healthy one as they're filled with many unpronounceable ingredients. Most homemade recipes called for margarine, shortening or butter and I wanted something healthy but occasionally need them to be non dairy. 
This recipe is vegan, healthy, easy and delicious.

Vegan Tortillas

Mix 4 cups of flour with 1 ½ teaspoons salt, 1 tablespoon baking powder, 3 tablespoons any oil of your choice, and 1 cup of luke-warm water. It will be quite crumbly. Add extra water (less than half a cup) until the dough becomes a non sticky uniform mass.

Let the dough sit for 20 minutes for the gluten strands to form so the dough becomes more stretchy.

Take golf ball size clumps, flour them, and roll them out with a rolling pin to form tortillas.

You can use these tortillas as is, stuff them, and bake them. Alternatively you can fry them with no oil and use them to make tacos, wraps or whatever suits your fancy.

Yield: 8 tortillas
Variations: You can use whole wheat or white wheat for this recipe. You can also use half whole wheat, half corn meal.


How do you enjoy your tortillas?'

This post is a part of the Make it from Scratch Carnival

Penniless Parenting

Mommy, wife, writer, baker, chef, crafter, sewer, teacher, babysitter, cleaning lady, penny pincher, frugal gal


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  1. These are perfect. I think that letting the dough rest for afew minutes really made the difference. Thank you!

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