Soft and flexible whole grain tortillas, perfect for tacos, fajitas, burritos, and enchiladas.
When I lived in Longview, Texas, I learned very quickly that east Texas loves tex-mex. While there, I had dinner at a restaurant that had a soft tortilla press machine. It carried little balls of dough on a conveyer belt, dropped it onto a press, and then a freshly baked tortilla magically appeared and was laid atop a perfectly formed stack of fresh hot tortillas. It was mesmerizing. Each tortilla was perfectly round, with the perfect thinness, and was cooked to perfection.
That’s when I started ordering fajitas. I just had to have those fresh piping hot flour tortillas. They were absolutely delicious with the fajitas; but honestly, I liked eating them plain, too. Fresh flour tortillas are so soft. And these do not disappoint. Although, I think I need one of those fancy conveyor belts and presses. What an incredible invention!
Ingredients
- 1 cup all-purpose flour
- 1 cup white wheat flour
- 1 tsp baking powder
- 1 Tbsp avocado oil
- 1 cup warm water
Instructions
- Combine wheat flour, all-purpose flour, and baking powder in the bowl of your mixer.
- With the dough hook attached, mix on low speed to combine well.
- Add the avocado oil and mix on low speed for about a minute.
- While mixing on low speed, add all of the warm water.
- Continue mixing until the dough leaves the side of the bowl, about 2 minutes.
- Remove the dough and divide evenly into 12 pieces.
- Shape each piece of dough into a round ball.
- Cover with a clean towel and allow dough to rest 15-30 minutes.
- Preheat a cast iron skillet on medium low.
- Dust a silicon mat or parchment paper with some flour.
- Place a dough ball in the center and roll out thin with a rolling pin, to desired size, about 6-8 inches in diameter.
- Carefully pick up the tortilla and place it on the hot skillet.
- Cook until little bubbles form on the surface, 30-60 seconds, depending on thickness and heat.
- With a spatula or tongs, turn the tortilla over and cook another 30-60 seconds.
- Place in a tortilla warmer or dish lined with a couple paper towels.
Notes
I used King Arthur white wheat flour but feel free to use any whole grain flour.
To make a perfectly formed ball, roll a piece of dough in a circular motion between the palm of your hand and a clean counter (the dough is sandwiched between your hand and the counter.) The dough should grip the counter and quickly form into a nice round ball.
These flour tortillas are best served fresh. Since these do not contain any salt, please store them in the refrigerator or freeze them promptly.
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Soft Vegan Flour Tortillas
Equipment
- stand mixer
- stove
Ingredients
- 1 cup all-purpose flour
- 1 cup white wheat flour
- 1 tsp baking powder
- 1 Tbsp avocado oil
- 1 cup warm water
Instructions
- Combine wheat flour, all-purpose flour, and baking powder in the bowl of your mixer.
- With the dough hook attached, mix on low speed to combine well.
- Add the avocado oil and mix on low speed for about a minute.
- While mixing on low speed, add all of the warm water.
- Continue mixing until the dough leaves the side of the bowl, about 2 minutes.
- Remove the dough and divide evenly into 12 pieces.
- Shape each piece of dough into a round ball.
- Cover with a clean towel and allow dough to rest 15-30 minutes.
- Preheat a cast iron skillet on medium low.
- Dust a silicon mat or parchment paper with some flour.
- Place a dough ball in the center and roll out thin with a rolling pin, to desired size, about 6-8 inches in diameter.
- Carefully pick up the tortilla and place it on the hot skillet.
- Cook until little bubbles form on the surface, 30-60 seconds, depending on thickness and heat.
- With a spatula or tongs, turn the tortilla over and cook another 30-60 seconds.
- Place in a tortilla warmer or dish lined with a couple paper towels.